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Recent advances in extruded polylactic acid-based composites for food packaging: A review

International journal of biological macromolecules, 2024-05, Vol.266 (Pt 2), p.131340-131340, Article 131340

2024

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Chitosan nanoparticles incorporate with curry leaf essential oil: Physicochemical characterization and in vitro release properties

International journal of biological macromolecules, 2024-07, Vol.273 (Pt 2), p.132972, Article 132972

2024

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Production of virgin coconut oil microcapsules from oil-in-water emulsion with supercritical carbon dioxide spray drying

The Journal of supercritical fluids, 2017-12, Vol.130, p.118-124

2017

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Aflatoxins and ochratoxin a reduction in black and white pepper by gamma radiation

Radiation physics and chemistry (Oxford, England : 1993), 2012-11, Vol.81 (11), p.1786-1788

2012

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Gelling characteristics of fish surimi gel added with calcium hydroxyapatite (HAp)

IOP conference series. Earth and environmental science, 2023-12, Vol.1289 (1), p.12025

2023

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Enzymatic activity of alginate coated and pulsed light treated fresh-cut cantaloupes (Cucumis melo L. var. reticulatus cv. Glamour) during chilled storage

International food research journal, 2019-04, Vol.26 (2), p.547-556

2019

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Microbiological and physical properties of pennywort (Centella asiatica) leaves using pulsed light technology

International food research journal, 2020-02, Vol.27 (1), p.16-27

2020

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The effect of storage on the quality attributes of ultraviolet-irradiated and thermally pasteurised pineapple juices

International food research journal, 2012-07, Vol.19 (3), p.1001

2012

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Microwave-assisted extraction of pectin from jackfruit rinds using different power levels

International food research journal, 2014-09, Vol.21 (5), p.2091

2014

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Impact of juice extraction method on the physicochemical, functional, and sensory properties of Sabah snake grass (Clinacanthus nutans) juice mix

International food research journal, 2020-09, Vol.27 (5), p.835-845

2020

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Utilization of mango peel extracts on the biodegradable films for active packaging

Food packaging and shelf life, 2018-06, Vol.16, p.1-7

2018

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Pulsed light treatment as an alternative technology to extend shelf life of fresh-cut Yardlong bean (Vigna unguiculata)

International food research journal, 2016-12, Vol.23 (6), p.2588

2016

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Quality changes of fresh cut cantaloupe (Cucumis melo L. var Reticulatus cv. Glamour) in different types of polypropylene packaging

International food research journal, 2015-01, Vol.22 (2), p.753

2015

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Physicochemical properties of pectin extracted from jackfruit and chempedak fruit rinds using various acids

International food research journal, 2016-01, Vol.23 (3), p.973

2016

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Puffed corn-fish snack development by extrusion technology

Iranian journal of fisheries sciences, 2014-07, Vol.13 (3), p.748-760

2014

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Optimization of puffed corn-fish snack extrusion conditions using response surface methodology

International food research journal, 2016-01, Vol.23 (4), p.1685

2016

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Increasing Resistant Starch Content in Fish Crackers Through Repetitive Cooking-Chilling Cycles

International journal of food properties, 2014-05, Vol.17 (5), p.966-977

2014

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Effect of thermal and ultraviolet treatments on the stability of antioxidant compounds in single strength pineapple juice throughout refrigerated storage

International food research journal, 2012-07, Vol.19 (3), p.1131

2012

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Studying the Effects of Fish Muscle Incorporation on Storage Stability of a Novel Corn‐fish Snack

Journal of food quality, 2016-02, Vol.39 (1), p.45-53

2016

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Antioxidant activity of winter melon (Benincasa Hispida) seeds using conventional soxhlet extraction technique

International food research journal, 2012-01, Vol.19 (1), p.229

2012

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Nonthermal pasteurization of Pitaya (Hylocereus polyrhizus) juice using the hurdle concept

International food research journal, 2012-10, Vol.19 (4), p.1457

2012

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Microbial and quality attributes of thermally processed chili shrimp paste

International food research journal, 2012-10, Vol.19 (4), p.1705

2012

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Development of polyethylene films coated with gelatin and mango peel extract and the effect on the quality of margarine

Food packaging and shelf life, 2020-12, Vol.26, p.100577, Article 100577

2020

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Biosafety of Vibrio parahaemolyticus from vegetables based on antimicrobial sensitivity and RAPD profiling

International food research journal, 2012-04, Vol.19 (2), p.467

2012

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The potential of chitosan-based film with curry leaf essential oil as natural insect-repellent food packaging

Food packaging and shelf life, 2022-12, Vol.34, p.100993, Article 100993

2022

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Recent advances in extruded polylactic acid-based composites for food packaging: A review

Chitosan nanoparticles incorporate with curry leaf essential oil: Physicochemical characterization and in vitro release properties

Production of virgin coconut oil microcapsules from oil-in-water emulsion with supercritical carbon dioxide spray drying

Aflatoxins and ochratoxin a reduction in black and white pepper by gamma radiation

Gelling characteristics of fish surimi gel added with calcium hydroxyapatite (HAp)

Enzymatic activity of alginate coated and pulsed light treated fresh-cut cantaloupes (Cucumis melo L. var. reticulatus cv. Glamour) during chilled storage

Microbiological and physical properties of pennywort (Centella asiatica) leaves using pulsed light technology

The effect of storage on the quality attributes of ultraviolet-irradiated and thermally pasteurised pineapple juices

Microwave-assisted extraction of pectin from jackfruit rinds using different power levels

Impact of juice extraction method on the physicochemical, functional, and sensory properties of Sabah snake grass (Clinacanthus nutans) juice mix

Utilization of mango peel extracts on the biodegradable films for active packaging

Pulsed light treatment as an alternative technology to extend shelf life of fresh-cut Yardlong bean (Vigna unguiculata)

Quality changes of fresh cut cantaloupe (Cucumis melo L. var Reticulatus cv. Glamour) in different types of polypropylene packaging

Physicochemical properties of pectin extracted from jackfruit and chempedak fruit rinds using various acids

Puffed corn-fish snack development by extrusion technology

Optimization of puffed corn-fish snack extrusion conditions using response surface methodology

Increasing Resistant Starch Content in Fish Crackers Through Repetitive Cooking-Chilling Cycles

Effect of thermal and ultraviolet treatments on the stability of antioxidant compounds in single strength pineapple juice throughout refrigerated storage

Studying the Effects of Fish Muscle Incorporation on Storage Stability of a Novel Corn‐fish Snack

Antioxidant activity of winter melon (Benincasa Hispida) seeds using conventional soxhlet extraction technique

Nonthermal pasteurization of Pitaya (Hylocereus polyrhizus) juice using the hurdle concept

Microbial and quality attributes of thermally processed chili shrimp paste

Development of polyethylene films coated with gelatin and mango peel extract and the effect on the quality of margarine

Biosafety of Vibrio parahaemolyticus from vegetables based on antimicrobial sensitivity and RAPD profiling

The potential of chitosan-based film with curry leaf essential oil as natural insect-repellent food packaging

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