Citations (51)
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Shahida Anusha Siddiqui, Nur Alim Bahmid, Ahmed Taha, Ibrahim Khalifa, Sipper Khan, Hadis Rostamabadi & Seid Mahdi Jafari. (2023) Recent advances in food applications of phenolic-loaded micro/nanodelivery systems. Critical Reviews in Food Science and Nutrition 63:27, pages 8939-8959.
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Abdo Hassoun, Shahida Anusha Siddiqui, Slim Smaoui, İ̇lknur Ucak, Rai Naveed Arshad, Zuhaib F. Bhat, Hina F. Bhat, María Carpena, Miguel A. Prieto, Abderrahmane Aït-Kaddour, Jorge A.M. Pereira, Carmela Zacometti, Alessandra Tata, Salam A. Ibrahim, Fatih Ozogul & José S. Camara. (2022) Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0. Food Reviews International 0:0, pages 1-42.
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Fereidoon Shahidi & Abul Hossain. (2022) Preservation of aquatic food using edible films and coatings containing essential oils: a review. Critical Reviews in Food Science and Nutrition 62:1, pages 66-105.
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Zahra Sayyari, Mohammad Rabani, Reza Farahmandfar, Reza Esmaeilzadeh Kenari & Rezvaneh Mousavi Nadoshan. (2021) The Effect of Nanocomposite Edible Coating Enriched with Foeniculum vulgare Essential Oil on the Shelf Life of Oncorhynchus mykiss Fish Fillets during the Storage. Journal of Aquatic Food Product Technology 30:5, pages 579-595.
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Elnaz Saeid Asr, Samaneh Naghibi, Ali Mojaddar Langroodi, Ehsan Moghaddas Kia, Saeed Meshkini & Ali Ehsani. (2021) Impact of Carboxymethyl Cellulose Coating Incorporated with Rosemary Essential Oil and sodium Acetate on the Quality and Shelf Life of Rainbow Trout Fillet. Journal of Aquatic Food Product Technology 30:1, pages 16-30.
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Dawei Yu, Liying Wu, Joe M. Regenstein, Qixing Jiang, Fang Yang, Yanshun Xu & Wenshui Xia. (2020) Recent advances in quality retention of non-frozen fish and fishery products: A review. Critical Reviews in Food Science and Nutrition 60:10, pages 1747-1759.
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Dawei Yu, Joe M. Regenstein & Wenshui Xia. (2019) Bio-based edible coatings for the preservation of fishery products: A Review. Critical Reviews in Food Science and Nutrition 59:15, pages 2481-2493.
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Articles from other publishers (44)
Mauricio Arango-Herrán, Fini Sánchez-García, Víctor M. Palacios & Ana M. Roldán. (2023) The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation. Foods 12:21, pages 3958.
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Mohammad Hashemi, Shiva Adibi, Mohammad Hojjati, Razie Razavi & Seyyed Mohammad Ali Noori. (2022)
Impact of alginate coating combined with free and nanoencapsulated
Carum copticum
essential oil on rainbow trout burgers
. Food Science & Nutrition 11:3, pages 1521-1530.
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Berna KILINÇ, Göknur SÜRENGİL & Tansel YALÇIN. (2023) The Impact of Edible Film Coatings With Lemon and Orange Peel Extracts on Microbiological Quality and Shelf-Life of Squid (Loligo vulgaris) Rings and Rainbow Trout (Oncorhynchus mykiss) FilletsLimon ve Portakal Kabuğu Ekstraktları Içeren Yenilebilir Film Kaplamaların Kalamar (Loligo vulgaris) Halkaları ve Gökkuşağı Alabalığı (Oncorhynchus mykiss) filetolarında Mikrobiyolojik Kalitesi ve Raf Ömrü Üzerine Etkisi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi 26:1, pages 172-182.
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Shweta Gautam, Lubomír Lapčík, Barbora Lapčíková & Robert Gál. (2023) Emulsion-Based Coatings for Preservation of Meat and Related Products. Foods 12:4, pages 832.
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Nikheel Bhojraj Rathod, Sneh Punia Bangar, Vida Šimat & Fatih Ozogul. (2022) Chitosan and gelatine biopolymer‐based active/biodegradable packaging for the preservation of fish and fishery products. International Journal of Food Science & Technology 58:2, pages 854-861.
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Pinku Chandra Nath, Shubhankar Debnath, Minaxi Sharma, Kandi Sridhar, Prakash Kumar Nayak & Baskaran Stephen Inbaraj. (2023) Recent Advances in Cellulose-Based Hydrogels: Food Applications. Foods 12:2, pages 350.
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Nermin KARATON KUZGUN. (2023) Defne Yaprağı Esansiyel Yağının +4°C'de Muhafaza Edilen Gökkuşağı Alabalığı (Oncorhynchus mykiss Walbaum,1792) Filetolarının Raf Ömrü Üzerine Koruyucu EtkisiProtectıve Effect of Bay Leaf Essentıal Oil on Shelf Life of Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Stored at + 4 ° C. International Journal of Pure and Applied Sciences.
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Shivendra Gupta, Rajat Laller, Nitika Thakur, Aman Thakur & Swati. 2023. Antiviral and Antimicrobial Coatings Based on Functionalized Nanomaterials. Antiviral and Antimicrobial Coatings Based on Functionalized Nanomaterials
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Parisa Mozaffari, Safoora Pashangeh, Enayat Berizi, Majid Majlesi, Saeid Hosseinzadeh, Seyed Omid Salehi, Zahra Derakhshan & Stefanos Giannakis. (2022) Potential of nanochitosan coating combined with walnut green husk to improve the preservation of rainbow trout (Oncorhynchus mykiss) during refrigerated storage. Environmental Research 214, pages 114019.
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Maram Mezhoudi, Ali Salem, Ola Abdelhedi, Nahed Fakhfakh, Mahmoud Mabrouk, Touhami Khorchani, Frederic Debeaufort, Mourad Jridi & Nacim Zouari. (2022)
Development of active edible coatings based on fish gelatin enriched with
Moringa oleifera
extract: Application in fish (
Mustelus mustelus
) fillet preservation
. Food Science & Nutrition 10:11, pages 3979-3992.
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Aikaterini Kanelaki, Konstantina Zampouni, Ioannis Mourtzinos & Eugenios Katsanidis. (2022) Hydrogels, Oleogels and Bigels as Edible Coatings of Sardine Fillets and Delivery Systems of Rosemary Extract. Gels 8:10, pages 660.
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Ardhra Vijayan, Gopalan Krishnan Sivaraman, Sivam Visnuvinayagam & Mukteswar P. Mothadaka. 2022. Natural Food Additives. Natural Food Additives.
Huimin Yong, Huixia Hu, Dawei Yun, Changhai Jin & Jun Liu. (2022) Horseradish peroxidase catalyzed grafting of chitosan oligosaccharide with different flavonols: structures, antioxidant activity and edible coating application. Journal of the Science of Food and Agriculture 102:10, pages 4363-4372.
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Sara Safaeian Laein, Saeid Khanzadi, Mohammad Hashemi, Fatemeh Gheybi & Mohammad Azizzadeh. (2022)
Peppermint essential oil‐loaded solid lipid nanoparticle in gelatin coating: Characterization and antibacterial activity against foodborne pathogen inoculated on rainbow trout (
Oncorhynchus mykiss
) fillet during refrigerated storage
. Journal of Food Science 87:7, pages 2920-2931.
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S. Naqash, F. Naqash, S. Fayaz, S. Khan, B. N. Dar & H. A. Makroo. (2022) Application of Natural Antimicrobial Agents in Different Food Packaging Systems and Their Role in Shelf-life Extension of Food: A Review. Journal of Packaging Technology and Research 6:2, pages 73-89.
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Mohammad Hashemi, Faezeh Sadat Pourmousavi, Fatemeh Mohajer & Seyyed Mohammad Ali Noori. (2022) Impacts of Nano-Gelatin Coating Containing Thymol and Nisin on Chemical Quality Indices of Rainbow Trout Fillets Stored at 4°C. Jundishapur Journal of Natural Pharmaceutical Products 17:3.
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Lourenço Pinto de Rezende, Joana Barbosa & Paula Teixeira. (2022) Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products. Foods 11:8, pages 1100.
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Rekha Chawla, S. Sivakumar & Harsimran Kaur. (2021) Antimicrobial edible films in food packaging: Current scenario and recent nanotechnological advancements- a review. Carbohydrate Polymer Technologies and Applications 2, pages 100024.
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Fatemeh Mohajer, Saeid Khanzadi, Kobra Keykhosravy, Seyyed Mohammad Ali Noori, Mohammad Azizzadeh & Mohammad Hashemi. (2021)
Impact of gelatin nanogel coating containing thymol and nisin on the microbial quality of rainbow trout fillets and the inoculated
Listeria monocytogenes
. Aquaculture Research 52:8, pages 3958-3965.
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Nikheel Bhojraj Rathod, Rahul Chudaman Ranveer, Soottawat Benjakul, Se‐Kwon Kim, Asif Umar Pagarkar, Surendra Patange & Fatih Ozogul. (2021) Recent developments of natural antimicrobials and antioxidants on fish and fishery food products. Comprehensive Reviews in Food Science and Food Safety 20:4, pages 4182-4210.
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Ilknur Ucak, Ahlam K. M. Abuibaid, Turki M. S. Aldawoud, Charis M. Galanakis & Domenico Montesano. (2021)
Antioxidant and antimicrobial effects of gelatin films incorporated with citrus seed extract on the shelf life of sea bass (
Dicentrarchus labrax
) fillets
. Journal of Food Processing and Preservation 45:4.
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Rajabdeen Jannathulla, Oduru Sravanthi, Syed Moomeen, Gopalapillai Gopikrishna & Jagabattula Syama Dayal. (2021) Microbial products in terms of isolates, whole-cell biomass, and live organisms as aquafeed ingredients: production, nutritional values, and market potential—a review. Aquaculture International 29:2, pages 623-650.
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Bahram Fathi-Achachlouei, Nima Babolanimogadam & Younes Zahedi. (2020)
Influence of anise (
Pimpinella anisum
L.) essential oil on the microbial, chemical, and sensory properties of chicken fillets wrapped with gelatin film
. Food Science and Technology International 27:2, pages 123-134.
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Maria Carpena, Bernabe Nuñez-Estevez, Anton Soria-Lopez, Paula Garcia-Oliveira & Miguel A. Prieto. (2021) Essential Oils and Their Application on Active Packaging Systems: A Review. Resources 10:1, pages 7.
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Nermin KARATON KUZGUN & Sevda KIRBAG. (2020) Description of the Protective Feature of Oregano Essential Oil Sold as a Commercial Site on Rainbow Trout. International Journal of Pure and Applied Sciences 6:2, pages 99-106.
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Xochitl Ruelas-Chacon, Alfredo Aguilar-González, María de la Luz Reyes-Vega, René Darío Peralta-Rodríguez, José Corona-Flores, Oscar Noé Rebolloso-Padilla & Antonio Francisco Aguilera-Carbo. (2020) Bioactive Protecting Coating of Guar Gum with Thyme Oil to Extend Shelf Life of Tilapia (Oreoschromis niloticus) Fillets. Polymers 12:12, pages 3019.
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Carolina Cristina Colão BARCELLOS, Pamela Esteves BASSIL, Maria Carmela Kasnowski Holanda DUARTE, Robson Maia FRANCO, Luiz Antonio Moura KELLER & Eliana de Fatima Marques de MESQUITA. (2020) The effect of the commercial fish gelatin protein hydrolysate on rainbow trout (Oncorhynchus mykiss) fillet quality. Food Science and Technology 40:4, pages 929-937.
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Maryam Azizi‐Lalabadi, Leila Rafiei, Bahark Divband & Ali Ehsani. (2020) Active packaging for Salmon stored at refrigerator with Polypropylene nanocomposites containing 4A zeolite, ZnO nanoparticles, and green tea extract. Food Science & Nutrition 8:12, pages 6445-6456.
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Abdo Hassoun, Maria Carpena, Miguel A. Prieto, Jesus Simal-Gandara, Fatih Özogul, Yeşim Özogul, Özlem Emir Çoban, María Guðjónsdóttir, Francisco J. Barba, Francisco J. Marti-Quijal, Anet Režek Jambrak, Nadica Maltar-Strmečki, Jasenka Gajdoš Kljusurić & Joe M. Regenstein. (2020) Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review. Antioxidants 9:9, pages 882.
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M.A. Elhafez, N. Yehia, R. Amin, W. Emam, S. Hamouda & M.A. El-Magd. (2020) Quality enhancement of frozen Nile tilapia fillets using rosemary and thyme oil. Arquivo Brasileiro de Medicina Veterinária e Zootecnia 72:5, pages 1821-1829.
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Elahe Tavakkoli, Behnaz Bazargani‐Gilani & Mohammadreza Pajohi‐Alamoti. (2020) The impacts of tomato residuum extract with Arabic gum and dill essential oil on the shelf life improvement of trout fillets stored at chilly condition. Journal of Food Safety 40:4.
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Yun Xiong, Shumin Li, Robyn Dorothy Warner & Zhongxiang Fang. (2020) Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging. Food Control 114, pages 107226.
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Yuan Huang, Hongying Du, Ghulam Mustafa Kamal, Qiongju Cao, Chen Liu, Shanbai Xiong, Anne Manyande & Qilin Huang. (2020) Studies on the Binding Interactions of Grass Carp (Ctenopharyngodon idella) Myosin with Chlorogenic Acid and Rosmarinic Acid. Food and Bioprocess Technology 13:8, pages 1421-1434.
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Pramila Umaraw, Paulo E.S. Munekata, Akhilesh K. Verma, Francisco J. Barba, V.P. Singh, Pavan Kumar & José M. Lorenzo. (2020) Edible films/coating with tailored properties for active packaging of meat, fish and derived products. Trends in Food Science & Technology 98, pages 10-24.
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Behnaz Bazargani-Gilani & Mohammadreza Pajohi-Alamoti. (2019) The effects of incorporated resveratrol in edible coating based on sodium alginate on the refrigerated trout (Oncorhynchus mykiss) fillets’ sensorial and physicochemical features. Food Science and Biotechnology 29:2, pages 207-216.
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Char, Padilla, Campos, Pepczynska, Díaz-Calderón & Enrione. (2019) Characterization and Testing of a Novel Sprayable Crosslinked Edible Coating Based on Salmon Gelatin. Coatings 9:10, pages 595.
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Víctor Otero‐Tuárez, Ximena Carrión‐Granda, Idoya Fernández‐Pan, Teresa Fernández & Juan I. Maté. (2018)
Combined effect of antimicrobial edible coatings with reduction of initial microbial load on the shelf‐life of fresh hake (
Merluccius merluccius
) medallions
. International Journal of Food Science & Technology 54:3, pages 835-843.
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Ola Abdelhedi, Mourad Jridi, Rim Nasri, Leticia Mora, Fidel Toldrá & Moncef Nasri. (2019) Rheological and structural properties of Hemiramphus far skin gelatin: Potential use as an active fish coating agent. Food Hydrocolloids 87, pages 331-341.
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Seyed Fakhreddin Hosseini & M. Carmen Gómez-Guillén. (2018) A state-of-the-art review on the elaboration of fish gelatin as bioactive packaging: Special emphasis on nanotechnology-based approaches. Trends in Food Science & Technology 79, pages 125-135.
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Behnaz Bazargani‐Gilani. (2017) Activating sodium alginate‐based edible coating using a dietary supplement for increasing the shelf life of rainbow trout fillet during refrigerated storage (4 ± 1 °C). Journal of Food Safety 38:1.
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Ishfaq Ahmed, Hong Lin, Long Zou, Aaron L. Brody, Zhenxing Li, Ihsan M. Qazi, Tushar R. Pavase & Liangtao Lv. (2017) A comprehensive review on the application of active packaging technologies to muscle foods. Food Control 82, pages 163-178.
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Serpil Tural & Sadettin Turhan. (2017) Effect of anchovy by-product protein coating incorporated with thyme essential oil on the shelf life of anchovy (Engraulis encrasicolus L.) fillets. Food Science and Biotechnology 26:5, pages 1291-1299.
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Yunus Alparslan & Ta?nur Baygar. (2017) Effect of Chitosan Film Coating Combined with Orange Peel Essential Oil on the Shelf Life of Deepwater Pink Shrimp. Food and Bioprocess Technology 10:5, pages 842-853.
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Hajer Aloui & Khaoula Khwaldia. (2016) Natural Antimicrobial Edible Coatings for Microbial Safety and Food Quality Enhancement. Comprehensive Reviews in Food Science and Food Safety 15:6, pages 1080-1103.
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