Improvement of Physicochemical and Antibacterial Properties of Nanoemulsified Origanum vulgare Essential Oil Through Optimization of Ultrasound Processing Variables
Bruno Dutra da Silva(Federal Center for Technological Education of Minas Gerais), Carlos Adam Conte‐Júnior(Universidade Federal do Rio de Janeiro), Denes Kaic Alves do Rosário(Universidade Federal do Rio de Janeiro), Yago Alves de Aguiar Bernardo(Universidade Federal do Rio de Janeiro)
Cited by 13
Related Papers
Fish Quality Index Method: Principles, weaknesses, validation, and alternatives—A review
|Comprehensive Reviews in Food Science and Food Safety|2020|34
Ultrasound on Milk Decontamination: Potential and Limitations Against Foodborne Pathogens and Spoilage Bacteria
|Food Reviews International|2021|33
Moringa oleifera Leaf Powder Dietary Inclusion Differentially Modulates the Antioxidant, Inflammatory, and Histopathological Responses of Normal and Aeromonas hydrophila-Infected Mono-Sex Nile Tilapia (Oreochromis niloticus)
|Frontiers in Veterinary Science|2022|33