Lv21
156 积分 2024-09-25 加入
Preparation, characterization and properties of cinnamon essential oil nano-emulsion formed by different emulsifiers
4小时前
已完结
Fabrication of novel pullulan/carboxymethyl chitosan-based edible film incorporated with ultrasonically equipped aqueous zein/turmeric essential oil nanoemulsion for effective preservation of mango fruits
5小时前
已完结
Preparation of protein-stabilized Litsea cubeba essential oil nano-emulsion by ultrasonication: Bioactivity, stability, in vitro digestion, and safety evaluation
13天前
已完结
Pullulan/PVA based film incorporated with cinnamon essential oil submicron Pickering emulsion stabilized by carboxymethyl chitosan modified with phenolic acids: Preparation and application on mango preservation
13天前
已完结
Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.)
20天前
已完结
Polysaccharide-Based Edible Biopolymer-Based Coatings for Fruit Preservation: A Review
29天前
已完结
Alteration of sugar and organic acid metabolism in postharvest granulation of Ponkan fruit revealed by transcriptome profiling
1个月前
已完结
A combination of marine yeast and food additive enhances preventive effects on postharvest decay of jujubes (Zizyphus jujuba)
1个月前
已完结
Development of cinnamaldehyde/aminated gelatin film as pH-responsive controlled-release packaging for cherry preservation: Effects of CO2 and humidity in the microenvironment
1个月前
已完结
Chlorogenic acid treatment alleviates the adverse physiological responses of vibration injury in apple fruit through the regulation of energy metabolism
1个月前
已完结
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