Abstract
Muralidharan Nagarajan, Thummanoon Prodpran, Ponusa Songtipya
Abstract
Authors
Institutions
No ROR-resolved institution is linked to this work yet.
Provenance
crossref
Confidence 100%
unpaywall
Confidence 95%
datacite
Confidence 0%
No local reference links have been materialized yet.
No local citing links have been materialized yet.
A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan
10.1016/j.jfoodeng.2012.02.012 · 2012
Natural antioxidant active packaging film and its effect on lipid damage in frozen blue shark (Prionace glauca)
10.1016/j.ifset.2010.12.006 · 2011
Unresolved referenced work
2000
Formation and properties of collagen and gelatin films and coating
2002
Round scad protein-based film: storage stability and its effectiveness for shelf-life extension of dried fish powder
10.1016/j.lwt.2008.08.009 · 2009
Cod storage defects in butter and their relation to the autoxidation of unsaturated fatty acids
1970
Effect of clay content, homogenisation RPM, pH, and ultrasonification on mechanical and barrier properties of fish gelatin/montmorillonite nanocomposite films
10.1016/j.lwt.2008.12.016 · 2009
Toxicological effects of a cationic clay, montmorillonite in vitro and in vivo
10.1007/s13273-012-0012-x · 2012
Fish gelatin
2012
Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince
10.1016/j.foodchem.2004.03.045 · 2005
Microsomal lipid peroxidation
10.1016/s0076-6879(78)52032-6 · 1978
Physical stability and moisture sorption of aqueous chitosan–amylose starch films plasticized with polyols
10.1016/j.ejpb.2004.03.015 · 2004
An absorption apparatus for the micro-determination of certain volatile substances I. The micro-determination of ammonia
1936
Water activity: influences on food quality
1981
Physical and mechanical properties of gelatin–clay nanocomposite
10.1016/j.jfoodeng.2013.06.016 · 2014
Understanding the importance of water activity in food
2000
Alkylpyrazines, volatiles formed in the Maillard reaction. I. Determination of odour detection thresholds and odour intensity functions by dynamic olfactometry
10.1093/chemse/10.3.287 · 1985
Kinetics of lipid oxidation and off-odor formation in silver carp mince: the effect of lipoxygenase and haemoglobin
10.1016/j.foodres.2008.09.004 · 2009
Headspace volatiles of sockeye and pink salmon as affected by retort process
10.1111/j.1365-2621.2000.tb15952.x · 2000
Advances in antioxidant active food packaging
10.1016/j.tifs.2013.10.008 · 2014
Fish gelatin: a renewable material for developing active biodegradable films
10.1016/j.tifs.2008.10.002 · 2009
Low-MW products of hydroperoxide reactions
1987
Properties of film from cuttlefish (Sepia pharaonis) skin gelatin incorporated with cinnamon, clove and star anise extracts
10.1016/j.foodhyd.2010.10.005 · 2011
Toxicity assessment of organomodified clays used in food contact materials on human target cell lines
10.1016/j.clay.2014.01.009 · 2014
Studies on the properties of montmorillonite reinforced thermoplastic starch composites
10.1016/j.polymer.2004.07.068 · 2004
Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle
10.1016/j.chroma.2008.03.028 · 2008
Antioxidant activity and properties of skin gelatin films incorporated with BHT and α-tocopherol
10.1016/j.foodhyd.2007.01.002 · 2008
Variation in the occurrences of enzymatically derived volatile aroma compounds in salt and freshwater fish
10.1021/jf00126a031 · 1984
Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatin
10.1016/j.foodhyd.2008.07.002 · 2009
Volatile off-flavour compounds in desiccated coconut
10.1002/jsfa.2740360516 · 1985
Routes of formation and toxic consequences of lipid oxidation in foods
10.1016/0891-5849(92)90059-p · 1992
Morphology, thermal and mechanical behavior of polyamide 6/layered-silicate nanocomposites
10.1016/s0266-3538(02)00226-9 · 2003
Quality of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with melanosis-inhibiting formulations during chilled storage
10.1111/j.1365-2621.2006.01328.x · 2007
Biodegradable bovine gelatin/Na+-montmorillonite nanocomposite films. Structure, barrier and dynamic mechanical properties
10.1080/03602551003652730 · 2010
Biodegradation of three-layer laminate films based on gelatin under indoor soil conditions
10.1016/j.polymdegradstab.2009.03.018 · 2009
Unresolved referenced work
2007
Structure-odor relationships for disubstituted pyrazines
10.1021/jf00084a029 · 1988
Characteristics of bio-nanocomposite films from tilapia skin gelatin incorporated with hydrophilic and hydrophobic nanoclays
10.1016/j.jfoodeng.2014.06.038 · 2014
Properties of bio-nanocomposite films from tilapia skin gelatin as affected by different nanoclays and homogenising conditions
10.1007/s11947-014-1319-5 · 2014
Properties and characteristics of nanocomposite films from tilapia skin gelatin incorporated with ethanolic extract from coconut husk
10.1007/s13197-015-1905-1 · 2015
Endogenous formation of dimethylamine
10.1042/bj2320403 · doi-reference
Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants
10.1016/j.foodchem.2011.11.139 · doi-reference
Stabilisation of edible oils with natural antioxidants
10.1002/1438-9312(200111)103:11<752::aid-ejlt752>3.0.co;2-0 · doi-reference
Coconut husk lignin. I. Extraction and characterisation
10.1002/app.1992.070450410 · doi-reference
Comparison of odor-active volatile compounds of fresh and smoked salmon
10.1021/jf053001p · doi-reference
Biodegradable films and composite coatings: past, present and future
10.1016/s0924-2244(02)00280-7 · doi-reference
Effect of oxygen and fluorescent light on the quality of orange juice during storage at 8°C
10.1016/0308-8146(95)99828-n · doi-reference
Total phenol analysis: automation and comparison with manual methods
10.5344/ajev.1977.28.1.49 · doi-reference
Antioxidant activity of methanol extracts from Indonesian seaweeds in an oil emulsion model
10.1111/j.1444-2906.2003.00787.x · doi-reference
Use of volatiles as indicators of lipid oxidation in muscle foods
10.1111/j.1541-4337.2006.tb00077.x · doi-reference
Contribution of blood and blood components to lipid oxidation in fish muscle
10.1021/jf010562h · doi-reference
Polymer/layered silicate nanocomposites: a review from preparation to processing
10.1016/j.progpolymsci.2003.08.002 · doi-reference
Properties of fish skin gelatin film incorporated with seaweed extract
10.1016/j.jfoodeng.2009.04.022 · doi-reference
Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin–lignin film
10.1016/j.foodchem.2010.08.072 · doi-reference
Functional stability of gelatin–lignosulphonate films and their feasibility to preserve sardine fillets during chilled storage in combination with high pressure treatment
10.1016/j.ifset.2013.04.006 · doi-reference
Effects of bleaching on characteristics and gelling property of gelatin from splendid squid (Loligo formosana) skin
10.1016/j.foodhyd.2013.02.003 · doi-reference