Found: 8
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Effect of Nano-Edible Coating Based on Beeswax Solid Lipid Nanoparticles on Strawberry's Preservation.
- Published in:
- Coatings (2079-6412), 2020, v. 10, n. 3, p. 253, doi. 10.3390/coatings10030253
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- Article
The Functionalization of Nanostructures and Their Potential Applications in Edible Coatings.
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- Coatings (2079-6412), 2018, v. 8, n. 5, p. 160, doi. 10.3390/coatings8050160
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- Article
Nano-Encapsulated Essential Oils as a Preservation Strategy for Meat and Meat Products Storage.
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- Molecules, 2022, v. 27, n. 23, p. 8187, doi. 10.3390/molecules27238187
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- Article
Application of Polysaccharide-Based Edible Coatings on Fruits and Vegetables: Improvement of Food Quality and Bioactivities.
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- Polysaccharides (2673-4176), 2023, v. 4, n. 2, p. 99, doi. 10.3390/polysaccharides4020008
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- Article
Antioxidant properties of soy-dairy milk blends fermented with probiotics.
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- Agro Productividad, 2023, v. 16, n. 12, p. 143, doi. 10.32854/agrop.v16i12.2747
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- Article
Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber.
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- Polymers (20734360), 2021, v. 13, n. 21, p. 3705, doi. 10.3390/polym13213705
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- Article
Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits.
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- Foods, 2024, v. 13, n. 6, p. 844, doi. 10.3390/foods13060844
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- Article
Influence of Stabilizing and Encapsulating Polymers on Antioxidant Capacity, Stability, and Kinetic Release of Thyme Essential Oil Nanocapsules.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1884, doi. 10.3390/foods9121884
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- Publication type:
- Article