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Antimicrobial, rheological, and physicochemical properties of sago starch films filled with nanorod-rich zinc oxide

Journal of food engineering, 2012-12, Vol.113 (4), p.511-519

2012

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The synergistic effects of zinc oxide nanoparticles and fennel essential oil on physicochemical, mechanical, and antibacterial properties of potato starch films

Food science & nutrition, 2021-07, Vol.9 (7), p.3893-3905

2021

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Thermoplastic starches: Properties, challenges, and prospects

Die Stärke, 2013, Vol.65 (1), p.61-72

2013

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Effects of Nano‐Titanium Dioxide and Mentha piperita Essential Oil on Physicochemical, Mechanical, and Optical Properties of Cassava Starch Film

Starch - Stärke, 2022-09, Vol.74 (9-10), p.n/a

2022

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Antioxidant and antimicrobial activities of tarragon and Zataria multiflora Boiss essential oils and their applications as active agents to improve the shelf life of freshly cut potato strips

Food science & nutrition, 2024-05, Vol.12 (5), p.3282-3294

2024

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The effects of dual modification on functional, microstructural, and thermal properties of tapioca starch

Food science & nutrition, 2021-10, Vol.9 (10), p.5467-5476

2021

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Preparation and characterization of bionanocomposite films filled with nanorod-rich zinc oxide

Carbohydrate polymers, 2013-07, Vol.96 (1), p.233-239

2013

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The effects of nano‐zinc oxide morphology on functional and antibacterial properties of tapioca starch bionanocomposite

Food science & nutrition, 2021-08, Vol.9 (8), p.4497-4508

2021

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The Effects of Dually Modified (Hydrolyzed‐Hydroxypropylated) Sago Starch on the Quality Characteristics of Frozen Dough and Bread

Starch - Stärke, 2023-03, Vol.75 (3-4), p.n/a

2023

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Effects of plasticizers on thermal properties and heat sealability of sago starch films

Food hydrocolloids, 2011, Vol.25 (1), p.56-60

2011

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Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness

Food science & nutrition, 2022-10, Vol.10 (10), p.3293-3301

2022

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An experimental study on characteristics of sago starch film treated with methanol extract from Artemisia sieberi Besser

Journal of food measurement & characterization, 2021-08, Vol.15 (4), p.3298-3306

2021

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The effects of methylcellulose coating containing carvacrol or menthol on the physicochemical, mechanical, and antimicrobial activity of polyethylene films

Food science & nutrition, 2021-05, Vol.9 (5), p.2768-2778

2021

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Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese

Food science & nutrition, 2021-07, Vol.9 (7), p.3732-3739

2021

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Application of bio-nanocomposite films and edible coatings for extending the shelf life of fresh fruits and vegetables

Advances in colloid and interface science, 2021-05, Vol.291, p.102405-102405, Article 102405

2021

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Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating Viola odorata Extract to Improve the Oxidative and Microbiological Quality of Chicken Fillets during Refrigerated Storage

Foods, 2023-08, Vol.12 (15), p.2955

2023

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Characterization and Cell Viability of Probiotic/Prebiotics Film Based on Duck Feet Gelatin: A Novel Poultry Gelatin as a Suitable Matrix for Probiotics

Foods, 2021-07, Vol.10 (8), p.1761

2021

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Review of proposed different irradiation methods to inactivate food‐processing viruses and microorganisms

Food science & nutrition, 2021-10, Vol.9 (10), p.5883-5896

2021

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Preparation and characterization of an intelligent film based on fish gelatin and Coleus scutellarioides anthocyanin to monitor the freshness of rainbow trout fish fillet

Food science & nutrition, 2023-01, Vol.11 (1), p.379-389

2023

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Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties

Trends in food science & technology, 2021-10, Vol.116, p.218-231

2021

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Enhancement of the quality and preservation of frozen burgers by active coating containing Rosa canina L. extract nanoemulsions

Food Chemistry: X, 2024-10, Vol.23, p.101749, Article 101749

2024

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The effects of superheated steam roasting on proximate analysis, antioxidant activity, and oil quality of black seed ( Nigella sativa )

Food science & nutrition, 2023-11, Vol.11 (11), p.7296-7310

2023

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Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin

Trends in food science & technology, 2020-10, Vol.104, p.14-26

2020

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Functionalization of electrospun fish gelatin mats with bioactive agents: Comparative effect on morphology, thermo‐mechanical, antioxidant, antimicrobial properties, and bread shelf stability

Food science & nutrition, 2022-02, Vol.10 (2), p.584-596

2022

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Preparation and characterization of high degree substituted sago (Metroxylon sagu) starch with propylene oxide

Die Stärke, 2013-07, Vol.65 (7), p.686-693

2013

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Antimicrobial, rheological, and physicochemical properties of sago starch films filled with nanorod-rich zinc oxide

The synergistic effects of zinc oxide nanoparticles and fennel essential oil on physicochemical, mechanical, and antibacterial properties of potato starch films

Thermoplastic starches: Properties, challenges, and prospects

Effects of Nano‐Titanium Dioxide and Mentha piperita Essential Oil on Physicochemical, Mechanical, and Optical Properties of Cassava Starch Film

Antioxidant and antimicrobial activities of tarragon and Zataria multiflora Boiss essential oils and their applications as active agents to improve the shelf life of freshly cut potato strips

The effects of dual modification on functional, microstructural, and thermal properties of tapioca starch

Preparation and characterization of bionanocomposite films filled with nanorod-rich zinc oxide

The effects of nano‐zinc oxide morphology on functional and antibacterial properties of tapioca starch bionanocomposite

The Effects of Dually Modified (Hydrolyzed‐Hydroxypropylated) Sago Starch on the Quality Characteristics of Frozen Dough and Bread

Effects of plasticizers on thermal properties and heat sealability of sago starch films

Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness

An experimental study on characteristics of sago starch film treated with methanol extract from Artemisia sieberi Besser

The effects of methylcellulose coating containing carvacrol or menthol on the physicochemical, mechanical, and antimicrobial activity of polyethylene films

Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese

Application of bio-nanocomposite films and edible coatings for extending the shelf life of fresh fruits and vegetables

Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating Viola odorata Extract to Improve the Oxidative and Microbiological Quality of Chicken Fillets during Refrigerated Storage

Characterization and Cell Viability of Probiotic/Prebiotics Film Based on Duck Feet Gelatin: A Novel Poultry Gelatin as a Suitable Matrix for Probiotics

Review of proposed different irradiation methods to inactivate food‐processing viruses and microorganisms

Preparation and characterization of an intelligent film based on fish gelatin and Coleus scutellarioides anthocyanin to monitor the freshness of rainbow trout fish fillet

Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties

Enhancement of the quality and preservation of frozen burgers by active coating containing Rosa canina L. extract nanoemulsions

The effects of superheated steam roasting on proximate analysis, antioxidant activity, and oil quality of black seed ( Nigella sativa )

Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin

Functionalization of electrospun fish gelatin mats with bioactive agents: Comparative effect on morphology, thermo‐mechanical, antioxidant, antimicrobial properties, and bread shelf stability

Preparation and characterization of high degree substituted sago (Metroxylon sagu) starch with propylene oxide

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