Lv6
2166 积分 2024-05-26 加入
A systematic review on fermented chili pepper products: Sensorial quality, health benefits, fermentation microbiomes, and metabolic pathways
5个月前
已完结
Potential nano bacteriostatic agents to be used in meat-based foods processing and storage: A critical review
6个月前
已完结
Nanotechnology in food packaging with implications for sustainable outlook and safety concerns
6个月前
已完结
Advanced nanomaterials for enhancing the shelf life and quality of seafood products
6个月前
已完结
Fabrication of bio-based hierarchically structured ethylene scavenger films via electrospraying for fruit preservation
7个月前
已完结
Highly Antibacterial and Antioxidative Carbon Nanodots/Silk Fibroin Films for Fruit Preservation
7个月前
已完结
Preparation of a Novel Carbon Dot/Polyvinyl Alcohol Composite Film and Its Application in Food Preservation
7个月前
已完结
Photodynamic antibacterial chitosan/nitrogen-doped carbon dots composite packaging film for food preservation applications
7个月前
已完结
Fe/N-doped carbon dots-based nanozyme with super peroxidase activity, high biocompatibility and antibiofilm ability for food preservation
7个月前
已完结
Carrageenan-based active and intelligent packaging films integrated with anthocyanin and TiO2-doped carbon dots derived from sweet potato peels
7个月前
已完结
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