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190 积分 2026-03-05 加入
Essential oil-nanoemulsion based edible coating: Innovative sustainable preservation method for fresh/fresh-cut fruits and vegetables
16天前
已完结
Essential oils-based nano-emulsion system for food safety and preservation: Current status and future prospects
16天前
已完结
The encapsulation strategies of clove essential oil enhance its delivery effect in food preservation applications
16天前
已完结
Nanoemulsified clove essential oils-based edible coating controls Pseudomonas spp.-causing spoilage of tilapia (Oreochromis niloticus) fillets: Working mechanism and bacteria metabolic responses
16天前
已完结
Effect of clove essential oil nanoemulsion on physicochemical and antioxidant properties of chitosan film
16天前
已完结
Development of functional, sustainable pullulan-sodium alginate-based films by incorporating essential oil microemulsion for chilled pork preservation
16天前
已完结
Preparation and functional characterization of pullulan-sodium alginate composite film enhanced with ultrasound-assisted clove essential oil Nanoemulsions for effective preservation of cherries and mushrooms
16天前
已完结
Advanced nanomaterials for enhancing the shelf life and quality of seafood products
16天前
已完结
Pickering emulsions stabilized by chitosan nanoparticles and loaded with clove essential oil as a green biopesticide: A case study on controlling fungal growth in oranges
1个月前
已完结
Preparation and characterization of clove essential oil loaded nanoemulsion and pickering emulsion activated pullulan-gelatin based edible film
1个月前
已完结
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