Lv12
58 积分 2024-09-28 加入
Synergistic inhibition mechanism of slightly acidic electrolyzed water combined with ε-polylysine hydrochloride against Pseudomonas fluorescens
1天前
已完结
A combined approach using slightly acidic electrolyzed water spraying and chitosan and pectin coating on the quality of the egg cuticle, prevention of bacterial invasion, and extension of shelf life of eggs during storage
6天前
已完结
Unravelling the sanitization potential of slightly acidic electrolyzed water combined Thymus vulgaris based nanoemulsion against foodborne pathogens and its safety assessment
29天前
已完结
Formation, stability, and antimicrobial efficacy of eutectic nanoemulsions containing thymol and glycerin monolaurate
29天前
已完结
Combined effects of slightly acidic electrolyzed water and medium‐chain fatty acids on shelf life extension and freshness maintenance in refrigerated sea bass ( Lateolabrax maculatus )
30天前
已完结
Effect of slightly acidic electrolyzed water, nanoemulsion of mint essential oil, zedo and tragacanth gums on physicochemical properties of eggs during storage at 25 °C
1个月前
已完结
Effect of slightly acidic electrolyzed water, nanoemulsion of mint essential oil, zedo and tragacanth gums on physicochemical properties of eggs during storage at 25 °C
1个月前
已关闭
Sodium alginate-based edible coating containing nanoemulsion of Citrus sinensis essential oil eradicates planktonic and sessile cells of food-borne pathogens and increased quality attributes of tomatoes
1个月前
已完结
Chitosan/alginate dialdehyde trilayer films with cinnamaldehyde nanoemulsions for grass carp preservation
1个月前
已完结
Current scenario and perspectives of pullulan in films, coatings, stabilizing agent and dietary supplement in food products
3个月前
已完结
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