articleTop 1% cited
Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets
Food Control · 2017 · Vol. 84 · pp. 312–320
Animal Nutrition and PhysiologyNanocomposite Films for Food PackagingProteins in Food SystemsFood scienceChicken breastEssential oilEmulsionChemistryTBARSShelf lifeAntioxidantLipid peroxidationBiochemistry
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References
Antimicrobial effects of modified chitosan based coating containing nanoemulsion of essential oils, modified atmosphere packaging and gamma irradiation against Escherichia coli O157:H7 and Salmonella Typhimurium on green beans
Food Control · 2014 · 285 citations
Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review
Meat Science · 2006 · 829 citations
Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size
Food Hydrocolloids · 2010 · 888 citations
Essential oils as antimicrobials in food systems – A review
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Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout
Food Chemistry · 2009 · 879 citations
Functional Materials in Food Nanotechnology
Journal of Food Science · 2006 · 1,093 citations
Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties
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