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Properties and Biodegradability of Films Based on Cellulose and Cellulose Nanocrystals from Corn Cob in Mixture with Chitosan

International journal of molecular sciences, 2022-09, Vol.23 (18), p.10560

2022

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Biopolymers as Food Packaging Materials

International journal of molecular sciences, 2020-07, Vol.21 (14), p.4942

2020

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Bio-Based Materials for Packaging

International journal of molecular sciences, 2022-03, Vol.23 (7), p.3611

2022

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Rheological and Antimicrobial Properties of Chitosan and Quinoa Protein Filmogenic Suspensions with Thyme and Rosemary Essential Oils

Foods, 2020-11, Vol.9 (11), p.1616

2020

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Black Edible Films from Protein-Containing Defatted Cake of Nigella sativa Seeds

International journal of molecular sciences, 2020-01, Vol.21 (3), p.832

2020

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Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana”

Italian journal of food science, 2023-01, Vol.35 (4), p.130-135

2023

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Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life

Food science & technology, 2011-12, Vol.44 (10), p.2324-2327

2011

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Tuning the Functional Properties of Bitter Vetch (Vicia ervilia) Protein Films Grafted with Spermidine

International journal of molecular sciences, 2017-12, Vol.18 (12), p.2658

2017

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Formulation of New Media from Dairy and Brewery Wastes for a Sustainable Production of DHA-Rich Oil by Aurantiochytrium mangrovei

Marine drugs, 2021-12, Vol.20 (1), p.39

2021

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Characterization of Citrus pectin edible films containing transglutaminase-modified phaseolin

Carbohydrate polymers, 2014-06, Vol.106, p.200-208

2014

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Physical, Structural, Barrier, and Antifungal Characterization of Chitosan-Zein Edible Films with Added Essential Oils

International journal of molecular sciences, 2017-11, Vol.18 (11), p.2370

2017

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Application of Transglutaminase-Crosslinked Whey Protein/Pectin Films as Water Barrier Coatings in Fried and Baked Foods

Food and bioprocess technology, 2014-02, Vol.7 (2), p.447-455

2014

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Development of Functional Pizza Base Enriched with Jujube ( Ziziphus jujuba ) Powder

Foods, 2022-05, Vol.11 (10), p.1458

2022

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Edible Films and Coatings Applied in the Food Industry

Coatings (Basel), 2023-04, Vol.13 (4), p.670

2023

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Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach

Marine drugs, 2023-03, Vol.21 (3), p.190

2023

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Glycerol-Plasticized Films Obtained from Whey Proteins Denatured at Alkaline pH

Coatings (Basel), 2019-05, Vol.9 (5), p.322

2019

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Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time

Foods, 2023-03, Vol.12 (7), p.1407

2023

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Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base

Food chemistry advances, 2023-10, Vol.2, p.100206, Article 100206

2023

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Transglutaminase-Induced Chemical and Rheological Properties of Cheese

Food biotechnology, 2010-05, Vol.24 (1-4), p.107-120

2010

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Basil ( Ocimum basilicum L.) Leaves as a Source of Bioactive Compounds

Foods, 2022-10, Vol.11 (20), p.3212

2022

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Multilayered Edible Coatings to Enhance Some Quality Attributes of Ready-to-Eat Cherimoya (Annona cherimola)

Coatings (Basel), 2023-01, Vol.13 (1), p.41

2023

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Valorisation of Posidonia oceanica Sea Balls (Egagropili) as a Potential Source of Reinforcement Agents in Protein-Based Biocomposites

Polymers, 2020-11, Vol.12 (12), p.2788

2020

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Design of an Active Edible Coating Based on Sodium Caseinate, Chitosan and Oregano Essential Oil Reinforced with Silica Particles and Its Application on Panela Cheese

Coatings (Basel), 2021-10, Vol.11 (10), p.1212

2021

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Exploiting Potential Biotechnological Applications of Poly-γ-glutamic Acid Low Molecular Weight Fractions Obtained by Membrane-Based Ultra-Filtration

Polymers, 2022-03, Vol.14 (6), p.1190

2022

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Glutamic Acid as Repeating Building Block for Bio-Based Films

Polymers, 2020-07, Vol.12 (7), p.1613

2020

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Properties and Biodegradability of Films Based on Cellulose and Cellulose Nanocrystals from Corn Cob in Mixture with Chitosan

Biopolymers as Food Packaging Materials

Bio-Based Materials for Packaging

Rheological and Antimicrobial Properties of Chitosan and Quinoa Protein Filmogenic Suspensions with Thyme and Rosemary Essential Oils

Black Edible Films from Protein-Containing Defatted Cake of Nigella sativa Seeds

Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana”

Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life

Tuning the Functional Properties of Bitter Vetch (Vicia ervilia) Protein Films Grafted with Spermidine

Formulation of New Media from Dairy and Brewery Wastes for a Sustainable Production of DHA-Rich Oil by Aurantiochytrium mangrovei

Characterization of Citrus pectin edible films containing transglutaminase-modified phaseolin

Physical, Structural, Barrier, and Antifungal Characterization of Chitosan-Zein Edible Films with Added Essential Oils

Application of Transglutaminase-Crosslinked Whey Protein/Pectin Films as Water Barrier Coatings in Fried and Baked Foods

Development of Functional Pizza Base Enriched with Jujube ( Ziziphus jujuba ) Powder

Edible Films and Coatings Applied in the Food Industry

Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach

Glycerol-Plasticized Films Obtained from Whey Proteins Denatured at Alkaline pH

Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time

Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base

Transglutaminase-Induced Chemical and Rheological Properties of Cheese

Basil ( Ocimum basilicum L.) Leaves as a Source of Bioactive Compounds

Multilayered Edible Coatings to Enhance Some Quality Attributes of Ready-to-Eat Cherimoya (Annona cherimola)

Valorisation of Posidonia oceanica Sea Balls (Egagropili) as a Potential Source of Reinforcement Agents in Protein-Based Biocomposites

Design of an Active Edible Coating Based on Sodium Caseinate, Chitosan and Oregano Essential Oil Reinforced with Silica Particles and Its Application on Panela Cheese

Exploiting Potential Biotechnological Applications of Poly-γ-glutamic Acid Low Molecular Weight Fractions Obtained by Membrane-Based Ultra-Filtration

Glutamic Acid as Repeating Building Block for Bio-Based Films

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