Biblio
“Compression-molded biocomposite boards from red and white wine grape pomaces”, Journal of Applied Polymer Science, vol. 1191142899101261009999418471115567310410329652173221001147923100161196115695435421111004010343233202404829393737, no. 5, pp. 2834 - 2846, 2011.
, “The contribution of acidulant to the antibacterial activity of acid soluble α- and β-chitosan solutions and their films.”, Appl Microbiol Biotechnol, vol. 98, no. 1, pp. 425-35, 2014.
, “Development and preliminary field validation of water-resistant cellulose nanofiber based coatings with high surface adhesion and elasticity for reducing cherry rain-cracking”, Scientia Horticulturae, vol. 200, pp. 161 - 169, 2016.
, “Development, characterization, and validation of chitosan adsorbed cellulose nanofiber (CNF) films as water resistant and antibacterial food contact packaging”, LWT - Food Science and Technology, vol. 83, pp. 132 - 140, 2017.
, “Developmental and behavioral alterations in zebrafish embryonically exposed to valproic acid (VPA): An aquatic model for autism”, Neurotoxicol Teratol, vol. 66, 2018.
, “Developmental bisphenol A exposure impairs sperm function and reproduction in zebrafish”, Chemosphere, 2017.
, “Drying-induced protein and microstructure damages of squid fillets affected moisture distribution and rehydration ability during rehydration”, Journal of Food Engineering, vol. 123, pp. 23 - 31, 2014.
, “Edible coatings for enhancing microbial safety and extending shelf life of hard-boiled eggs”, Journal of food science, vol. 73, pp. M227–M235, 2008.
, “Edible Coatings for Extending Shelf-Life of Fresh Produce During Postharvest Storage in "Encyclopedia of Food Security and Sustainability"”, in Encyclopedia of Food Security and Sustainability, Elsevier, 2019.
, “Effect of combined chitosan-krill oil coating and modified atmosphere packaging on the storability of cold-stored lingcod (Ophiodon elongates) fillets”, Food Chemistry, vol. 122, pp. 1035–1042, 2010.
, “Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot).”, J Food Sci, vol. 77, no. 9, pp. H192-201, 2012.
, “Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets.”, Food Chem, vol. 171, pp. 168-76, 2015.
, Effect of Edible Coating on Volatile Compounds of Hardy Kiwifruit during Storage, vol. 1035. Washington, DC: American Chemical Society, 2010, pp. 79 - 94.
, “Effect of edible coatings on the quality of fresh blueberries (Duke and Elliott) under commercial storage conditions”, Postharvest Biology and Technology, vol. 59, no. 1, pp. 71 - 79, 2011.
, “Effect of hydrostatic high pressure pretreatment on flavor volatile profile of cooked rice”, Journal of Cereal Science, vol. 58, no. 3, pp. 479 - 487, 2013.
, “Effect of molecular weight, acid, and plasticizer on the physicochemical and antibacterial properties of β-chitosan based films.”, J Food Sci, vol. 77, no. 5, pp. E127-36, 2012.
, “Effect of molecular weight on the properties of chitosan films prepared using electrostatic spraying technique”, Carbohydrate Polymers, vol. 212, 2019.
, “Effect of pulsed vacuum and ultrasound osmopretreatments on glass transition temperature, texture, microstructure and calcium penetration of dried apples (Fuji)”, LWT-Food Science and Technology, vol. 41, pp. 1575–1585, 2008.
, “Effect of single- and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (todarodes pacificus).”, J Food Sci, vol. 80, no. 5, pp. E1012-20, 2015.
, “Effects of different organic weed management strategies on the physicochemical, sensory, and antioxidant properties of machine-harvested blackberry fruits.”, J Food Sci, vol. 79, no. 10, pp. S2107-16, 2014.
, “Effects of high hydrostatic pressure processing on purine, taurine, cholesterol, antioxidant micronutrients and antioxidant activity of squid ( Todarodes pacificus ) muscles”, Food Control, vol. 60, pp. 189 - 195, 2016.
, “Effects of high hydrostatic pressure, ultraviolet light-C, and far-infrared treatments on the digestibility, antioxidant and antihypertensive activity of α-casein.”, Food Chem, vol. 221, pp. 1860-1866, 2017.
, “Effects of Hot Air-assisted Radio Frequency Heating on Quality and Shelf-life of Roasted Peanuts”, Food and Bioprocess Technology, vol. 967682641046748718310015361763977187179792732107710532761331731, no. 241824C3435910813&4264, pp. 308 - 319, 2016.
, “Effects of pulsed-vacuum and ultrasound on the osmodehydration kinetics and microstructure of apples (Fuji)”, Journal of Food Engineering, vol. 85, pp. 84–93, 2008.
, “Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of ‘Marion’and ‘Evergreen’blackberries”, LWT-Food Science and Technology, vol. 43, pp. 1253–1264, 2010.
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