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Lucia De Luca, Marika Valentino, Mariamelia Stanzione, Giovanna Giuliana Buonocore, Fabiana Pizzolongo, Elena Torrieri, Raffaele Romano
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10.1016/j.jfoodeng.2011.02.038 · 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 · doi-reference
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10.1111/1471-0307.12120 · 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 · doi-reference
Triacylglycerols, fatty acids and conjugated linoleic acids in Italian Mozzarella di Bufala Campana cheese
10.1016/j.jfca.2010.10.004 · doi-reference
Colour measurement and analysis in fresh and processed foods: A review
10.1007/s11947-012-0867-9 · doi-reference
Influence of ripening on chemical characteristics of a traditional Italian cheese: Provolone del Monaco
10.3390/su11092520 · doi-reference
Comparative study of flavor in cholesterol-removed Gouda cheese and those of Gouda cheese (control) during ripening
10.3168/jds.2012-5644 · doi-reference
Influence of light and temperature on the colour and oxidative stability of processed cheese
10.1016/s0958-6946(01)00105-4 · doi-reference
Migration of α-tocopherol from an active multilayer film into whole milk powder
10.1016/j.foodres.2009.07.007 · doi-reference
Advances in antioxidant active food packaging
10.1016/j.tifs.2013.10.008 · 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 · doi-reference
Shelf-life evaluation of portioned Provolone cheese packaged in protective atmosphere
10.1016/j.lwt.2005.12.001 · doi-reference
Light-induced protein and lipid oxidation in cheese: Dependence on fat content and packaging conditions
10.1051/dst/2010019 · 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 · doi-reference
Evaluation of oxidative damage in mozzarella cheese produced from bovine or water buffalo milk
10.1016/s0308-8146(01)00347-8 · 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 · doi-reference
Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil
10.1111/ijfs.14498 · doi-reference