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Aldrey Nathália Ribeiro Corrêa & Cristiano Dietrich Ferreira. (2023) Essential oil for the control of fungi, bacteria, yeasts and viruses in food: an overview. Critical Reviews in Food Science and Nutrition 63:27, pages 8960-8974.
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Longteng Zhang, Qian Li, Yulong Bao, Yuqing Tan, René Lametsch, Hui Hong & Yongkang Luo. (2022) Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-20.
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Leandro Presenza, Bianca Ferraz Teixeira, Juliana Antunes Galvão & Thais Maria Ferreira de Souza Vieira. (2023) Technological strategies for the use of plant-derived compounds in the preservation of fish products. Food Chemistry 419, pages 136069.
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Yuxi Guo, Xuefeng Chen, Pin Gong, Hui Long, Jiating Wang, Zhenfang Deng, Ruotong Wang, Aoyang Han, Zhuoya Qi, Wenbo Yao, Wenjuan Yang, Jing Wang, Nan Li & Fuxin Chen. (2023) Characterization of an active film prepared with Lentinus edodes (shiitake) polysaccharide and its effect on post-harvest quality and storage of shiitake. International Journal of Biological Macromolecules 238, pages 123973.
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Yilan Sun, Xiaowei Xu, Zhenzhen Wu, Hanlin Zhou, Xiaoyu Xie, Qinhua Zhang, Renyi Liu & Jie Pang. (2023) Structure, Merits, Gel Formation, Gel Preparation and Functions of Konjac Glucomannan and Its Application in Aquatic Food Preservation. Foods 12:6, pages 1215.
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Qiao-Hui Zeng, Di Hu, Rong-Han Wang, Yufeng Li, Yuhui Wen, Hongdong Xiao, Yong Zhao & Jing Jing Wang. (2023) Curcumin-loaded emulsions stabilized by the succinylated Antarctic krill proteins: Establishment of photodynamic inactivation to preserve salmon. LWT 178, pages 114613.
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Yeon Ho Kim, Hyun-Ji Kim, Ki Sun Yoon & Jong-Whan Rhim. (2023) Cellulose nanofiber/deacetylated quaternary chitosan composite packaging film for growth inhibition of Listeria monocytogenes in raw salmon. Food Packaging and Shelf Life 35, pages 101040.
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Tareq M. Osaili, Dinesh Kumar Dhanasekaran, Falak Zeb, MoezAlIslam E. Faris, Farah Naja, Hadia Radwan, Leila Cheikh Ismail, Hayder Hasan, Mona Hashim & Reyad Shaker Obaid. (2023) A Status Review on Health-Promoting Properties and Global Regulation of Essential Oils. Molecules 28:4, pages 1809.
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Fereidoon Shahidi & Abul Hossain. (2023) Importance of Insoluble-Bound Phenolics to the Antioxidant Potential Is Dictated by Source Material. Antioxidants 12:1, pages 203.
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Abul Hossain, Tharindu R.L. Senadheera, Deepika Dave & Fereidoon Shahidi. (2023) Phenolic profiles of Atlantic sea cucumber (Cucumaria frondosa) tentacles and their biological properties. Food Research International 163, pages 112262.
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Gan Wu, Ying Lv, Yuanming Chu, Xinrun Zhang, Zhaoyang Ding & Jing Xie. (2022) Evaluation of Preservation (−23 to 4 °C) for Cuttlefish Through Functional Ice Glazing During Storage and Cold Chain Logistics. Food and Bioprocess Technology 16:1, pages 68-81.
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Niramon Utama-ang, Ittikorn Kuatrakul, Ponjan Walter, Panida Rattanapitigorn & Arthitaya Kawee-ai. (2022) Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance. Scientific Reports 12:1.
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Samar Aref, Ramadan Habiba, Noha Morsy, Mohamed Abdel-Daim & Fatma Zayet. (2022) Improvement of the shelf life of grey mullet (Mugil cephalus) fish steaks using edible coatings containing chitosan, nanochitosan, and clove oil during refrigerated storage. Food Production, Processing and Nutrition 4:1.
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Paul-Alexandru Popescu, Laurentiu Mihai Palade, Ioana-Cătălina Nicolae, Elisabeta Elena Popa, Amalia Carmen Miteluț, Mihaela Cristina Drăghici, Florentina Matei & Mona Elena Popa. (2022) Chitosan-Based Edible Coatings Containing Essential Oils to Preserve the Shelf Life and Postharvest Quality Parameters of Organic Strawberries and Apples during Cold Storage. Foods 11:21, pages 3317.
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Saurabh Bhatia, Ahmed Al-Harrasi, Mohammed Said Al-Azri, Sana Ullah, Alaa El-Din Ahmed Bekhit, Anubhav Pratap-Singh, Manish Kumar Chatli, Md. Khalid Anwer & Mohammed F. Aldawsari. (2022) Preparation and Physiochemical Characterization of Bitter Orange Oil Loaded Sodium Alginate and Casein Based Edible Films. Polymers 14:18, pages 3855.
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Vatsla Gupta, Deblina Biswas & Swarup Roy. (2022) A Comprehensive Review of Biodegradable Polymer-Based Films and Coatings and Their Food Packaging Applications. Materials 15:17, pages 5899.
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Abul Hossain, Deepika Dave & Fereidoon Shahidi. (2022) Antioxidant Potential of Sea Cucumbers and Their Beneficial Effects on Human Health. Marine Drugs 20:8, pages 521.
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Fereidoon Shahidi & Abul Hossain. (2022) Role of Lipids in Food Flavor Generation. Molecules 27:15, pages 5014.
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Seyedeh-Maryam Hasheminya, Jalal Dehghannya, Khudaverdi Ganbarov & Hossein Samadi Kafil. (2022) Development and structural characterization of novel biomaterial polymeric films based on the mucilage extracted from Salvia mirzayanii seed gum incorporated with zinc oxide nanoparticles. Journal of Food Measurement and Characterization 16:4, pages 3042-3053.
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Abraham Joseph Pellissery, Poonam Gopika Vinayamohan, Jingyi Xue, Xinhao Wang, Leya Susan Viju, Divya Joseph, Yangchao Luo, Ann M. Donoghue & Kumar Venkitanarayanan. (2022) Efficacy of pectin-based caproic acid, caprylic acid, linalool, and cuminaldehyde coatings in reducing Salmonella Heidelberg on chicken eggs. Frontiers in Sustainable Food Systems 6.
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Amal Mohamed & Hosahalli S. Ramaswamy. (2022) Characterization of Caseinate–Carboxymethyl Chitosan-Based Edible Films Formulated with and without Transglutaminase Enzyme. Journal of Composites Science 6:7, pages 216.
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Huichao Wei, Xinyu Song, Pengyan Liu, Xiaohu Liu, Xuefeng Yan & Liangmin Yu. (2022) Antimicrobial coating strategy to prevent orthopaedic device-related infections: recent advances and future perspectives. Biomaterials Advances 135, pages 212739.
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Abul Hossain, Deepika Dave & Fereidoon Shahidi. (2022)
Effect of High-Pressure Processing (HPP) on Phenolics of North Atlantic Sea Cucumber (
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. Journal of Agricultural and Food Chemistry 70:11, pages 3489-3501.
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Haizhou Wu, Mark P. Richards & Ingrid Undeland. (2022) Lipid oxidation and antioxidant delivery systems in muscle food. Comprehensive Reviews in Food Science and Food Safety 21:2, pages 1275-1299.
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Xin Li, Zongcai Tu, Xiaomei Sha, Zhongying Li, Jinlin Li & Mingzheng Huang. (2022) Effect of coating on flavor metabolism of fish under different storage temperatures. Food Chemistry: X 13, pages 100256.
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Abul Hossain, JuDong Yeo, Deepika Dave & Fereidoon Shahidi. (2022) Phenolic Compounds and Antioxidant Capacity of Sea Cucumber (Cucumaria frondosa) Processing Discards as Affected by High-Pressure Processing (HPP). Antioxidants 11:2, pages 337.
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Imen Hamed, Anita Nordeng Jakobsen & Jørgen Lerfall. (2021) Sustainable edible packaging systems based on active compounds from food processing byproducts: A review. Comprehensive Reviews in Food Science and Food Safety 21:1, pages 198-226.
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Jianfeng Wan, Wenyan Bi, Xiangbiao Liao, Hang Xiao, Xi Chen & Junjie Chen. (2021) Gas diffusion in polymer nanocomposites: Role of defects and caves in fillers. Journal of Polymer Research 28:10.
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Yanjie Li, Chunming Tang & Qingfeng He. (2021) Effect of orange (Citrus sinensis L.) peel essential oil on characteristics of blend films based on chitosan and fish skin gelatin. Food Bioscience 41, pages 100927.
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Yao Pan, Zeyuan Deng & Fereidoon Shahidi. (2020) Natural bioactive substances for the control of food-borne viruses and contaminants in food. Food Production, Processing and Nutrition 2:1.
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