Research graph
References from Selective effects of an industrial produced α-tocopherol active packaging on lipid oxidation pathways in grated Grana Padano cheese. Local targets link to admitted publications; unresolved targets remain external evidence.
Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil
10.1111/ijfs.14498 · 2019 · External reference
Active low-density polyethylene-based films by incorporating α-Tocopherol in the Free State and loaded in PLA nanoparticles: A comparative study
10.3390/foods13030475 · 2024 · External reference
Evaluation of oxidative damage in mozzarella cheese produced from bovine or water buffalo milk
10.1016/s0308-8146(01)00347-8 · 2002 · External reference
Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract
10.1016/j.meatsci.2010.12.019 · 2011 · External reference
Light-induced protein and lipid oxidation in cheese: Dependence on fat content and packaging conditions
10.1051/dst/2010019 · 2010 · External reference
Shelf-life evaluation of portioned Provolone cheese packaged in protective atmosphere
10.1016/j.lwt.2005.12.001 · 2007 · External reference
Active packaging based on PLA and chitosan-caseinate enriched rosemary essential oil coating for fresh minced chicken breast application
10.1016/j.fpsl.2021.100708 · 2021 · External reference
Advances in antioxidant active food packaging
10.1016/j.tifs.2013.10.008 · 2014 · External reference
Migration of α-tocopherol from an active multilayer film into whole milk powder
10.1016/j.foodres.2009.07.007 · 2009 · External reference
Oxidation in low-moisture foods
2021 · External reference
Influence of light and temperature on the colour and oxidative stability of processed cheese
10.1016/s0958-6946(01)00105-4 · 2001 · External reference
Comparative study of flavor in cholesterol-removed Gouda cheese and those of Gouda cheese (control) during ripening
10.3168/jds.2012-5644 · 2013 · External reference
Influence of ripening on chemical characteristics of a traditional Italian cheese: Provolone del Monaco
10.3390/su11092520 · 2019 · External reference
Colour difference ΔE – A survey
2011 · External reference
Colour measurement and analysis in fresh and processed foods: A review
10.1007/s11947-012-0867-9 · 2013 · External reference
Triacylglycerols, fatty acids and conjugated linoleic acids in Italian Mozzarella di Bufala Campana cheese
10.1016/j.jfca.2010.10.004 · 2011 · External reference
Unresolved reference
2022 · External reference
The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere
10.1016/s0309-1740(01)00045-6 · 2001 · External reference
Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants
10.1111/1471-0307.12120 · 2014 · External reference
Study on the properties of PLA- and PP-Based films for food applications incorporating Orange peel extract from agricultural by-Products
10.3390/polym16091245 · 2024 · External reference
Effect of modified atmosphere and active packaging on the shelf-life of fresh bluefin tuna fillets
10.1016/j.jfoodeng.2011.02.038 · 2011 · External reference
Application of releasing systems in active packaging for dairy products
2022 · External reference
Mobility of α‐tocopherol and BHT in LDPE in contact with fatty food simulants
10.1080/02652039809374701 · 1998 · External reference
Colour measurement and analysis in fresh and processed foods: A review
10.1007/s11947-012-0867-9 · ExternalCitation · doi-reference
Migration of α-tocopherol from an active multilayer film into whole milk powder
10.1016/j.foodres.2009.07.007 · ExternalCitation · doi-reference
Active packaging based on PLA and chitosan-caseinate enriched rosemary essential oil coating for fresh minced chicken breast application
10.1016/j.fpsl.2021.100708 · ExternalCitation · doi-reference
Triacylglycerols, fatty acids and conjugated linoleic acids in Italian Mozzarella di Bufala Campana cheese
10.1016/j.jfca.2010.10.004 · ExternalCitation · doi-reference
Effect of modified atmosphere and active packaging on the shelf-life of fresh bluefin tuna fillets
10.1016/j.jfoodeng.2011.02.038 · ExternalCitation · doi-reference
Shelf-life evaluation of portioned Provolone cheese packaged in protective atmosphere
10.1016/j.lwt.2005.12.001 · ExternalCitation · doi-reference
Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract
10.1016/j.meatsci.2010.12.019 · ExternalCitation · doi-reference
Advances in antioxidant active food packaging
10.1016/j.tifs.2013.10.008 · ExternalCitation · doi-reference
Evaluation of oxidative damage in mozzarella cheese produced from bovine or water buffalo milk
10.1016/s0308-8146(01)00347-8 · ExternalCitation · doi-reference
The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere
10.1016/s0309-1740(01)00045-6 · ExternalCitation · doi-reference
Influence of light and temperature on the colour and oxidative stability of processed cheese
10.1016/s0958-6946(01)00105-4 · ExternalCitation · doi-reference
Light-induced protein and lipid oxidation in cheese: Dependence on fat content and packaging conditions
10.1051/dst/2010019 · ExternalCitation · doi-reference
Mobility of α‐tocopherol and BHT in LDPE in contact with fatty food simulants
10.1080/02652039809374701 · ExternalCitation · doi-reference
Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants
10.1111/1471-0307.12120 · ExternalCitation · doi-reference
Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil
10.1111/ijfs.14498 · ExternalCitation · doi-reference
Comparative study of flavor in cholesterol-removed Gouda cheese and those of Gouda cheese (control) during ripening
10.3168/jds.2012-5644 · ExternalCitation · doi-reference
Active low-density polyethylene-based films by incorporating α-Tocopherol in the Free State and loaded in PLA nanoparticles: A comparative study
10.3390/foods13030475 · ExternalCitation · doi-reference
Study on the properties of PLA- and PP-Based films for food applications incorporating Orange peel extract from agricultural by-Products
10.3390/polym16091245 · ExternalCitation · doi-reference
Influence of ripening on chemical characteristics of a traditional Italian cheese: Provolone del Monaco
10.3390/su11092520 · ExternalCitation · doi-reference
