Antibacterial and physical effects of modified chitosan based-coating containing nanoemulsion of mandarin essential oil and three non-thermal treatments against Listeria innocua in green beans
Renato Severino(Institut National de la Recherche Scientifique), Monique Lacroix(Institut National de la Recherche Scientifique), Francesco Donsı̀(University of Salerno), Giovanna Ferrari(University of Salerno), Khanh Dang Vu(Institut National de la Recherche Scientifique), Stéphane Salmieri(Institut National de la Recherche Scientifique)
Cited by 125
Related Papers
Essential oil nanoemulsions as antimicrobial agents in food
|Journal of Biotechnology|2016|633
Design of nanoemulsion-based delivery systems of natural antimicrobials: Effect of the emulsifier
|Journal of Biotechnology|2011|433
Applications of Pulsed Electric Field Treatments for the Enhancement of Mass Transfer from Vegetable Tissue
|Food Engineering Reviews|2010|329
Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes
|Innovative Food Science & Emerging Technologies|2016|296