Lv512
1020 积分 2025-09-19 加入
Intelligent κ-carrageenan-Based packaging films enhanced with curcumin–anthocyanin–EGCG nanoparticles: Fabrication, characterization, and application
14天前
已完结
Preparation of curcumin-chitosan composite film with high antioxidant and antibacterial capacity: Improving the solubility of curcumin by encapsulation of biopolymers
14天前
已完结
Development of innovative active packaging films using gelatin/pullulan-based composites incorporated with cinnamon essential oil-loaded metal-organic frameworks for meat preservation
18天前
已完结
Preparation of Ca-MOFs@Cinnamon essential oil/starch bio-composite film with antibacterial and antioxidant properties
18天前
已完结
Smart funoran film incorporated with blueberry anthocyanins as a dual pH/NH3 sensor for real-time monitoring of shrimp freshness
21天前
已完结
Elimination or Removal of Ethylene for Fruit and Vegetable Storage via Low-Temperature Catalytic Oxidation
4个月前
已完结
Long-term cold storage affects metabolites, antioxidant activities, and ripening and stress-related genes of kiwifruit cultivars
5个月前
已完结
New trends in the development and application of artificial intelligence in food processing
5个月前
已完结
Response Surface Evaluation of the Sensory Quality of Turkish Dry Fermented Sausage (sucuk) as Affected by Ripening Period, Nitrite Level and Heat Treatment
5个月前
已完结
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