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Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures

Meat science, 2010, Vol.84 (1), p.129-136

2010

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Shelf life of minimally processed potatoes. Part 1. Effects of high oxygen partial pressures in combination with ascorbic and citric acids on enzymatic browning

Postharvest biology and technology, 2006-03, Vol.39 (3), p.254-264

2006

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Freshness decay and shelf life predictive modelling of European sea bass ( Dicentrarchus labrax) applying chemical methods and electronic nose

Food science & technology, 2009-06, Vol.42 (5), p.977-984

2009

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New insight on crystal and spot development in hard and extra-hard cheeses: Association of spots with incomplete aggregation of curd granules

Journal of dairy science, 2016-08, Vol.99 (8), p.6144-6156

2016

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EFFECTIVENESS OF CELLULOSE NANOCRYSTALS APPLICATION AS BIO-BASED OXYGEN BARRIER FOR SHELLED WALNUTS SHELF-LIFE EXTENSION

Italian journal of food science, 2018-01, Vol.30 (5SI), p.1

2018

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Bio-based coatings as potential barriers to chemical contaminants from recycled paper and board for food packaging

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2014-03, Vol.31 (3), p.402-413

2014

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CONTROLLED RELEASE OF NATURAL ANTIOXIDANT AND ANTIMICROBIAL SUBSTANCES ON FRESH-CUT FRUITS FROM A LAYER BY LAYER DEVICE

Italian journal of food science, 2018-01, Vol.30 (5SI), p.146

2018

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LDPE-based blends and films stabilized with nonreleasing polymeric antioxidants for safer food packaging

Journal of applied polymer science, 2012-06, Vol.124 (5), p.3912-3920

2012

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Study of cellulose-lysozyme interactions aimed to a controlled release system for bioactives

Cellulose (London), 2012-12, Vol.19 (6), p.1855-1866

2012

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Minimally processed potatoes: Part 2. Effects of high oxygen partial pressures in combination with ascorbic and citric acid on loss of some quality traits

Postharvest biology and technology, 2007-02, Vol.43 (2), p.221-229

2007

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Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging

Meat science, 2013-03, Vol.93 (3), p.477-484

2013

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ACTIVE PACKAGING IN MASTER BAG SOLUTIONS AND SHELF LIFE EXTENSION OF RED RASPBERRIES (RUBUS IDAEUS L.): A RELIABLE STRATEGY TO REDUCE FOOD LOSS

Italian journal of food science, 2015-01, p.107

2015

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A RISK ASSESSMENT APPROACH ON THE UNINTENTIONAL TRANSFER OF INK COMPONENTS FROM PRINTED TO FOOD CONTACT LAYER OF FLEXIBLE FILMS

Italian journal of food science, 2015-01, p.111

2015

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Modulation of barrier properties of monolayer films from blends of polyethylene with ethylene-co-norbornene

Journal of applied polymer science, 2011-09, Vol.121 (5), p.3020-3027

2011

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Study of the effect of fatty acids profile on overall migration from PET into different types of oil

International food research journal, 2015-01, Vol.22 (5), p.1888

2015

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Evolution of bentonite and gelatin effects on clarification of variety of date fruit Kaluteh juice with response surface methodology

International food research journal, 2014-09, Vol.21 (5), p.1893

2014

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Solid-phase micro-extraction (SPME-GC) and sensors as rapid methods for monitoring lipid oxidation in nuts

Food additives and contaminants, 2007-11, Vol.24 (11), p.1219-1225

2007

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APPLICATION OF THE OXITEST METHOD TO ESTIMATE THE KINETIC PARAMETERS IN SOYBEAN OIL UNDER ACCELERATED STORAGE CONDITIONS

Italian journal of food science, 2011-01, Vol.23, p.72

2011

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SPECTROSCOPIC TECHNIQUES COUPLED WITH CHEMOMETRIC TOOLS FOR THE EVALUATION OF LIGHT-INDUCED OXIDATION IN CHEESE

Italian journal of food science, 2011-01, Vol.23, p.7

2011

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INVESTIGATION OF OPTICAL AND GEOMETRICAL PACKAGE FEATURES IN PHOTO-OXIDATION DECAY OF A SEMI-HARD CHEESE

Italian journal of food science, 2011-01, Vol.23, p.68

2011

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SHELF-LIFE STUDY OF OSMO-AIR-DRIED CRISPY APPLE CHIPS IN DIFFERENT PACKAGING SOLUTIONS

Italian journal of food science, 2011-01, Vol.23, p.197

2011

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INNOVATIVE APPROACHES AND INSTRUMENTS IN MODELLING AND MONITORING THE MOISTURE DIFFUSION IN PACKAGES AND MOISTURE ADSORPTION BY DRIED PRODUCTS

Italian journal of food science, 2011-01, Vol.23, p.182

2011

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INFLUENCE OF PACKAGE SIZE FEATURE ON THE QUALITY DECAY OF SONGINO (VALERIANELLA LOCUSTA (L.) LATERR)

Italian journal of food science, 2011-01, Vol.23, p.17-17

2011

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The protective effect of film metallization against oxidative deterioration and discoloration of sensitive foods

Packaging technology & science, 2004-05, Vol.17 (3), p.155-164

2004

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SHELF-LIFE STUDY OF CASE-READY MEAT IN A LOW OXYGEN SYSTEM BY MEANS OF OXYGEN SCAVENGERS AND MODIFIED ATMOSPHERE PACKAGING

Italian journal of food science, 2011-01, Vol.23, p.3

2011

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Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures

Shelf life of minimally processed potatoes. Part 1. Effects of high oxygen partial pressures in combination with ascorbic and citric acids on enzymatic browning

Freshness decay and shelf life predictive modelling of European sea bass ( Dicentrarchus labrax) applying chemical methods and electronic nose

New insight on crystal and spot development in hard and extra-hard cheeses: Association of spots with incomplete aggregation of curd granules

EFFECTIVENESS OF CELLULOSE NANOCRYSTALS APPLICATION AS BIO-BASED OXYGEN BARRIER FOR SHELLED WALNUTS SHELF-LIFE EXTENSION

Bio-based coatings as potential barriers to chemical contaminants from recycled paper and board for food packaging

CONTROLLED RELEASE OF NATURAL ANTIOXIDANT AND ANTIMICROBIAL SUBSTANCES ON FRESH-CUT FRUITS FROM A LAYER BY LAYER DEVICE

LDPE-based blends and films stabilized with nonreleasing polymeric antioxidants for safer food packaging

Study of cellulose-lysozyme interactions aimed to a controlled release system for bioactives

Minimally processed potatoes: Part 2. Effects of high oxygen partial pressures in combination with ascorbic and citric acid on loss of some quality traits

Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging

ACTIVE PACKAGING IN MASTER BAG SOLUTIONS AND SHELF LIFE EXTENSION OF RED RASPBERRIES (RUBUS IDAEUS L.): A RELIABLE STRATEGY TO REDUCE FOOD LOSS

A RISK ASSESSMENT APPROACH ON THE UNINTENTIONAL TRANSFER OF INK COMPONENTS FROM PRINTED TO FOOD CONTACT LAYER OF FLEXIBLE FILMS

Modulation of barrier properties of monolayer films from blends of polyethylene with ethylene-co-norbornene

Study of the effect of fatty acids profile on overall migration from PET into different types of oil

Evolution of bentonite and gelatin effects on clarification of variety of date fruit Kaluteh juice with response surface methodology

Solid-phase micro-extraction (SPME-GC) and sensors as rapid methods for monitoring lipid oxidation in nuts

APPLICATION OF THE OXITEST METHOD TO ESTIMATE THE KINETIC PARAMETERS IN SOYBEAN OIL UNDER ACCELERATED STORAGE CONDITIONS

SPECTROSCOPIC TECHNIQUES COUPLED WITH CHEMOMETRIC TOOLS FOR THE EVALUATION OF LIGHT-INDUCED OXIDATION IN CHEESE

INVESTIGATION OF OPTICAL AND GEOMETRICAL PACKAGE FEATURES IN PHOTO-OXIDATION DECAY OF A SEMI-HARD CHEESE

SHELF-LIFE STUDY OF OSMO-AIR-DRIED CRISPY APPLE CHIPS IN DIFFERENT PACKAGING SOLUTIONS

INNOVATIVE APPROACHES AND INSTRUMENTS IN MODELLING AND MONITORING THE MOISTURE DIFFUSION IN PACKAGES AND MOISTURE ADSORPTION BY DRIED PRODUCTS

INFLUENCE OF PACKAGE SIZE FEATURE ON THE QUALITY DECAY OF SONGINO (VALERIANELLA LOCUSTA (L.) LATERR)

The protective effect of film metallization against oxidative deterioration and discoloration of sensitive foods

SHELF-LIFE STUDY OF CASE-READY MEAT IN A LOW OXYGEN SYSTEM BY MEANS OF OXYGEN SCAVENGERS AND MODIFIED ATMOSPHERE PACKAGING

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