SEARCH

SEARCH BY CITATION

Cited in:

CrossRef

This article has been cited by:

  1. 1
    Caio G. Otoni, Márcia R. de Moura, Fauze A. Aouada, Geany P. Camilloto, Renato S. Cruz, Marcos V. Lorevice, Nilda de F.F. Soares, Luiz H.C. Mattoso, Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films, Food Hydrocolloids, 2014, 41, 188

    CrossRef

  2. 2
    Libin Zhu, Carl Olsen, Tara McHugh, Mendel Friedman, Divya Jaroni, Sadhana Ravishankar, Apple, Carrot, and Hibiscus Edible Films Containing the Plant Antimicrobials Carvacrol and Cinnamaldehyde Inactivate Salmonella Newport on Organic Leafy Greens in Sealed Plastic Bags, Journal of Food Science, 2014, 79, 1
  3. 3
    Mohammad Jouki, Seyed Ali Mortazavi, Farideh Tabatabaei Yazdi, Arash Koocheki, Characterization of antioxidant–antibacterial quince seed mucilage films containing thyme essential oil, Carbohydrate Polymers, 2014, 99, 537

    CrossRef

  4. 4
    Caio G. Otoni, Silvania F. O. Pontes, Eber A. A. Medeiros, Nilda de F. F. Soares, Edible Films from Methylcellulose and Nanoemulsions of Clove Bud (Syzygium aromaticum) and Oregano (Origanum vulgare) Essential Oils as Shelf Life Extenders for Sliced Bread, Journal of Agricultural and Food Chemistry, 2014, 62, 22, 5214

    CrossRef

  5. 5
    Paula Judith Pérez Espitia, Wen-Xian Du, Roberto de Jesús Avena-Bustillos, Nilda de Fátima Ferreira Soares, Tara H. McHugh, Edible films from pectin: Physical-mechanical and antimicrobial properties - A review, Food Hydrocolloids, 2014, 35, 287

    CrossRef

  6. 6
    Marina P. Arrieta, Mercedes A. Peltzer, Juan López, María del Carmen Garrigós, Artur J.M. Valente, Alfonso Jiménez, Functional properties of sodium and calcium caseinate antimicrobial active films containing carvacrol, Journal of Food Engineering, 2014, 121, 94

    CrossRef

  7. 7
    Paula J. Pérez Espitia, Roberto J. Avena-Bustillos, Wen-Xian Du, Reinaldo F. Teófilo, Nilda F.F. Soares, Tara H. McHugh, Optimal antimicrobial formulation and physical–mechanical properties of edible films based on açaí and pectin for food preservation, Food Packaging and Shelf Life, 2014, 2, 1, 38

    CrossRef

  8. 8
    Greta Peretto, Wen-Xian Du, Roberto J. Avena-Bustillos, Jose De J. Berrios, Paolo Sambo, Tara H. McHugh, Optimization of Antimicrobial and Physical Properties of Alginate Coatings Containing Carvacrol and Methyl Cinnamate for Strawberry Application, Journal of Agricultural and Food Chemistry, 2014, 62, 4, 984

    CrossRef

  9. 9
    Paula J. P. Espitia, Roberto J. Avena-Bustillos, Wen-Xian Du, Bor-Sen Chiou, Tina G. Williams, Delilah Wood, Tara H. McHugh, Nilda F. F. Soares, Physical and Antibacterial Properties of Açaí Edible Films Formulated with Thyme Essential Oil and Apple Skin Polyphenols, Journal of Food Science, 2014, 79, 5
  10. 10
    Kuorwel K. Kuorwel, Marlene J. Cran, Kees Sonneveld, Joseph Miltz, Stephen W. Bigger, Physico-Mechanical Properties of Starch-Based Films Containing Naturally Derived Antimicrobial Agents, Packaging Technology and Science, 2014, 27, 2
  11. 11
    Karl R. Matthews, The Produce Contamination Problem, 2014,

    CrossRef

  12. 12
    Rong Li, Pei Hu, Xuehong Ren, S.D. Worley, T.S. Huang, Antimicrobial N-halamine modified chitosan films, Carbohydrate Polymers, 2013, 92, 1, 534

    CrossRef

  13. 13
    Milena R. Martelli, Taís T. Barros, Márcia R. de Moura, Luiz H. C. Mattoso, Odilio B. G. Assis, Effect of Chitosan Nanoparticles and Pectin Content on Mechanical Properties and Water Vapor Permeability of Banana Puree Films, Journal of Food Science, 2013, 78, 1
  14. 14
    Sadhana Ravishankar, Divya Jaroni, Libin Zhu, Carl Olsen, Tara McHugh, Mendel Friedman, Inactivation of Listeria monocytogenes on Ham and Bologna Using Pectin-Based Apple, Carrot, and Hibiscus Edible Films Containing Carvacrol and Cinnamaldehyde, Journal of Food Science, 2012, 77, 7
  15. 15
    Wan-Shin Jo, Hye-Yeon Song, Nak-bum Song, Kyung Bin Song, Preparation of a cotton seed meal protein/nanoclay composite film containing carvacrol and its effect on the growth of escherichia coli O157:H7 inoculated on bacon during storage, Journal of the Korean Society for Applied Biological Chemistry, 2012, 55, 5, 651

    CrossRef

  16. 16
    Mendel Friedman, Reuven Rasooly, Response Dr. Archer's Comments, Journal of Food Science, 2012, 77, 1
  17. 17
    Wen-Xian Du, Roberto J. Avena-Bustillos, Rachelle Woods, Andrew P. Breksa, Tara H. McHugh, Mendel Friedman, Carol E. Levin, Robert Mandrell, Sensory Evaluation of Baked Chicken Wrapped with Antimicrobial Apple and Tomato Edible Films Formulated with Cinnamaldehyde and Carvacrol, Journal of Agricultural and Food Chemistry, 2012, 60, 32, 7799

    CrossRef

  18. 18
    Silvia A. Valencia-Chamorro, Lluís Palou, Miguel A. del Río, María B. Pérez-Gago, Antimicrobial Edible Films and Coatings for Fresh and Minimally Processed Fruits and Vegetables: A Review, Critical Reviews in Food Science and Nutrition, 2011, 51, 9, 872

    CrossRef

  19. 19
    Márcia R. de Moura, Marcos V. Lorevice, Luiz H.C. Mattoso, Valtencir Zucolotto, Highly Stable, Edible Cellulose Films Incorporating Chitosan Nanoparticles, Journal of Food Science, 2011, 76, 2
  20. 20
    Qian Deng, Yanyun Zhao, Physicochemical, Nutritional, and Antimicrobial Properties of Wine Grape (cv. Merlot) Pomace Extract-Based Films, Journal of Food Science, 2011, 76, 3
  21. 21
    Zehra Karagöz Emiroğlu, Gökçe Polat Yemiş, Betül Kodal Coşkun, Kezban Candoğan, Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties, Meat Science, 2010, 86, 2, 283

    CrossRef

  22. 22
    G.O. Lim, Y.H. Hong, K.B. Song, Application of Gelidium corneum Edible Films Containing Carvacrol for Ham Packages, Journal of Food Science, 2010, 75, 1
  23. 23
    Silvia A. Valencia-Chamorro, María B. Pérez-Gago, Miguel A. Del Río, Lluís Palou, Effect of Antifungal Hydroxypropyl Methylcellulose-Lipid Edible Composite Coatings on Penicillium Decay Development and Postharvest Quality of Cold-Stored “Ortanique” Mandarins, Journal of Food Science, 2010, 75, 8
  24. 24
    P. Isohanni, T. Alter, P. Saris, U. Lyhs, Wines as possible meat marinade ingredients possess antimicrobial potential against Campylobacter, Poultry Science, 2010, 89, 12, 2704

    CrossRef

  25. 25
    W-X. Du, C.W. Olsen, R.J. Avena-Bustillos, T.H. McHugh, C.E. Levin, R. Mandrell, Mendel Friedman, Antibacterial Effects of Allspice, Garlic, and Oregano Essential Oils in Tomato Films Determined by Overlay and Vapor-Phase Methods, Journal of Food Science, 2009, 74, 7
  26. 26
    Sadhana Ravishankar, Libin Zhu, Carl W. Olsen, Tara H. McHugh, Mendel Friedman, Edible Apple Film Wraps Containing Plant Antimicrobials Inactivate Foodborne Pathogens on Meat and Poultry Products, Journal of Food Science, 2009, 74, 8
  27. 27
    W-X. Du, C.W. Olsen, R.J. Avena-Bustillos, T.H. McHugh, C.E. Levin, Mendel Friedman, Effects of Allspice, Cinnamon, and Clove Bud Essential Oils in Edible Apple Films on Physical Properties and Antimicrobial Activities, Journal of Food Science, 2009, 74, 7
  28. 28
    Márcia R. de Moura, Fauze A. Aouada, Roberto J. Avena-Bustillos, Tara H. McHugh, John M. Krochta, Luiz H.C. Mattoso, Improved barrier and mechanical properties of novel hydroxypropyl methylcellulose edible films with chitosan/tripolyphosphate nanoparticles, Journal of Food Engineering, 2009, 92, 4, 448

    CrossRef

  29. 29
    Karl R. Matthews, The Produce Contamination Problem, 2009,

    CrossRef

  30. 30
    Lucia Guidi, Marco Landi, Aromatic Plants: Use and Nutraceutical Properties,