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Biodegradation of Polymers: Stages, Measurement, Standards and Prospects.
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- Macromol, 2023, v. 3, n. 2, p. 371, doi. 10.3390/macromol3020023
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- Article
Development and Characterization of Sustainable Antimicrobial Films Incorporated with Natamycin and Cellulose Nanocrystals for Cheese Preservation.
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- Polysaccharides (2673-4176), 2023, v. 4, n. 1, p. 53, doi. 10.3390/polysaccharides4010004
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- Article
Ionic Strength of Methylcellulose-Based Films: An Alternative for Modulating Mechanical Performance and Hydrophobicity for Potential Food Packaging Application.
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- Polysaccharides (2673-4176), 2022, v. 3, n. 2, p. 426, doi. 10.3390/polysaccharides3020026
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- Article
Plasticizer Effect and Ionic Cross-linking: the Impact of Incorporating Divalent Salts in Methylcellulose Films for Colorimetric Detection of Volatile Ammonia.
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- Food Biophysics, 2022, v. 17, n. 1, p. 59, doi. 10.1007/s11483-021-09700-z
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- Article
Development and Investigation of Zein and Cellulose Acetate Polymer Blends Incorporated with Garlic Essential Oil and β-Cyclodextrin for Potential Food Packaging Application.
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- Polysaccharides (2673-4176), 2022, v. 3, n. 1, p. 277, doi. 10.3390/polysaccharides3010016
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- Article
Ultrastructural and antimicrobial impacts of allyl isothiocyanate incorporated in cellulose, β‐cyclodextrin, and carbon nanotubes nanocomposites.
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- Journal of Vinyl & Additive Technology, 2021, v. 27, n. 4, p. 795, doi. 10.1002/vnl.21850
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- Article
Artificial neural networks modeling of non-fat yogurt texture properties: effect of process conditions and food composition.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 126, p. 164, doi. 10.1016/j.fbp.2021.01.002
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- Article
Combination of peracetic acid and ultrasound reduces <italic>Salmonella</italic> Typhimurium on fresh lettuce (<italic>Lactuca sativa</italic> L. var. crispa).
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- Journal of Food Science & Technology, 2018, v. 55, n. 4, p. 1535, doi. 10.1007/s13197-018-3071-8
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- Article