This work is licensed under the Creative Commons Attribution 4.0 International License.
Achi O.K., Ejike E., Ibok O.I., Ohaegbu C.G. 2019. Developments of lactic acid bacteria and their metabolites for food quality, food safety and human health. Bioscientist Journal 7(1): 62–83. https://bioscientistjournal.com/index.php/The_Bioscientist/article/view/95/99AchiO.K.EjikeE.IbokO.I.OhaegbuC.G.2019Developments of lactic acid bacteria and their metabolites for food quality, food safety and human healthBioscientist Journal716283https://bioscientistjournal.com/index.php/The_Bioscientist/article/view/95/99Search in Google Scholar
Afrin S., Hoque M.A., Sarker A.K., Satter M.A., Bhuiyan M.N.I. 2021. Characterization and profiling of bacteriocin-like substances produced by lactic acid bacteria from cheese samples. Access Microbiology 3(6); 000234; 9 p. DOI: 10.1099/acmi.0.000234.AfrinS.HoqueM.A.SarkerA.K.SatterM.A.BhuiyanM.N.I.2021Characterization and profiling of bacteriocin-like substances produced by lactic acid bacteria from cheese samplesAccess Microbiology360002349 p.10.1099/acmi.0.000234Open DOISearch in Google Scholar
Ajayi-Moses O.B., Ogidi C.O., Akinyele B.J. 2019. Bioactivity of Citrus essential oils (CEOs) against microorganisms associated with spoilage of some fruits. Chemical and Biological Technologies in Agriculture 6; 22; 15 p. DOI: 10.1186/s40538-019-0160-5.Ajayi-MosesO.B.OgidiC.O.AkinyeleB.J.2019Bioactivity of Citrus essential oils (CEOs) against microorganisms associated with spoilage of some fruitsChemical and Biological Technologies in Agriculture62215 p.10.1186/s40538-019-0160-5Open DOISearch in Google Scholar
Akakpo A.Y., Somda M.K., Mohamed A.F., Kabore D., Taale E., Mihin H.B. et al. 2019. Biopreservation and sensory quality of soymilk (Glycine max) by using essential oil from Cymbopogon citratus (DC) Stapf in Burkina Faso. Advances in Nutrition and Food Science 2019(5); 131; 10 p.AkakpoA.Y.SomdaM.K.MohamedA.F.KaboreD.TaaleE.MihinH.B.2019Biopreservation and sensory quality of soymilk (Glycine max) by using essential oil from Cymbopogon citratus (DC) Stapf in Burkina FasoAdvances in Nutrition and Food Science2019513110 p.Search in Google Scholar
Akbaba M., Ozaktan H. 2021. Evaluation of bacteriophages in the biocontrol of Pseudomonas syringae pv. syringae isolated from cankers on sweet cherry (Prunus avium L.) in Turkey. Egyptian Journal of Biological Pest Control 31; 35; 11 p. DOI: 10.1186/s41938-021-00385-7.AkbabaM.OzaktanH.2021Evaluation of bacteriophages in the biocontrol of Pseudomonas syringae pv. syringae isolated from cankers on sweet cherry (Prunus avium L.) in TurkeyEgyptian Journal of Biological Pest Control313511 p.10.1186/s41938-021-00385-7Open DOISearch in Google Scholar
Akbar A., Ali I., Anal A.K. 2016. Industrial perspectives of lactic acid bacteria for biopreservation and food safety. Journal of Animal and Plant Sciences 26(4): 938–948. www.thejaps.org.pk/docs/v-26-04/09.pdfAkbarA.AliI.AnalA.K.2016Industrial perspectives of lactic acid bacteria for biopreservation and food safetyJournal of Animal and Plant Sciences264938948www.thejaps.org.pk/docs/v-26-04/09.pdfSearch in Google Scholar
Akinde S.B., Adeniyi M.A., Adebunmi A.A., Oluwajide O.O., Ogunnaike O.O. 2017. Comparative effectiveness of chemical biocides and Acalypha wilkesiana leaf extract against postharvest fungal deteriogens of sweet orange (Citrus sinensis) fruits. Egyptian Journal of Basic and Applied Sciences 4(2): 143–152. DOI: 10.1016/j.ejbas.2017.03.001.AkindeS.B.AdeniyiM.A.AdebunmiA.A.OluwajideO.O.OgunnaikeO.O.2017Comparative effectiveness of chemical biocides and Acalypha wilkesiana leaf extract against postharvest fungal deteriogens of sweet orange (Citrus sinensis) fruitsEgyptian Journal of Basic and Applied Sciences4214315210.1016/j.ejbas.2017.03.001Open DOISearch in Google Scholar
Akyüz G., Kaymazlar E., Ay H., Andaç M., Andaç Ö. 2023. Use of silver nanoparticles loaded locust bean gum coatings to extend the shelf-life of fruits. Biointerface Research in Applied Chemistry 13(3); 289; 16 p. DOI: 10.33263/briac133.289.AkyüzG.KaymazlarE.AyH.AndaçM.AndaçÖ.2023Use of silver nanoparticles loaded locust bean gum coatings to extend the shelf-life of fruitsBiointerface Research in Applied Chemistry13328916 p.10.33263/briac133.289Open DOISearch in Google Scholar
Alam M., Hossain M.A., Sarkar A. 2020. Effect of edible coating on functional properties and nutritional compounds retention of air dried green banana (Musa sapientum L.). IOSR Journal of Environmental Science, Toxicology and Food Technology 14(2)S2: 51–58. DOI: 10.9790/2402-1402025158.AlamM.HossainM.A.SarkarA.2020Effect of edible coating on functional properties and nutritional compounds retention of air dried green banana (Musa sapientum L.)IOSR Journal of Environmental Science, Toxicology and Food Technology14(2)S2515810.9790/2402-1402025158Open DOISearch in Google Scholar
Alegre I., Viñas I., Usall J., Anguera M., Figge M.J., Abadias M. 2012. An Enterobacteriaceae species isolated from apples controls foodborne pathogens on fresh-cut apples and peaches. Postharvest Biology and Technology 74: 118–124. DOI: 10.1016/j.postharvbio.2012.07.004.AlegreI.ViñasI.UsallJ.AngueraM.FiggeM.J.AbadiasM.2012An Enterobacteriaceae species isolated from apples controls foodborne pathogens on fresh-cut apples and peachesPostharvest Biology and Technology7411812410.1016/j.postharvbio.2012.07.004Open DOISearch in Google Scholar
Algarni E.H.A., Elnaggar I.A., Abd El-wahed A., Taha I.M., AL-Jumayi H.A., Elhamamsy S.M. et al. 2022. Effect of chitosan nanoparticles as edible coating on the storability and quality of apricot fruits. Polymers 14(11); 2227; 16 p. DOI: 10.3390/polym14112227.AlgarniE.H.A.ElnaggarI.A.Abd El-wahedA.TahaI.M.AL-JumayiH.A.ElhamamsyS.M.2022Effect of chitosan nanoparticles as edible coating on the storability and quality of apricot fruitsPolymers1411222716 p.10.3390/polym14112227Open DOISearch in Google Scholar
Al-Hindi R.R., Al-Najada A.R., Mohamed S.A. 2011. Isolation and identification of some fruit spoilage fungi: Screening of plant cell wall degrading enzymes. African Journal of Microbiology Research 5(4): 443–448. DOI: 10.5897/ajmr10.896.Al-HindiR.R.Al-NajadaA.R.MohamedS.A.2011Isolation and identification of some fruit spoilage fungi: Screening of plant cell wall degrading enzymesAfrican Journal of Microbiology Research5444344810.5897/ajmr10.896Open DOISearch in Google Scholar
Alikhani M. 2014. Enhancing safety and shelf life of fresh-cut mango by application of edible coatings and microencapsulation technique. Food Science and Nutrition 2(3): 210–217. DOI: 10.1002/fsn3.98.AlikhaniM.2014Enhancing safety and shelf life of fresh-cut mango by application of edible coatings and microencapsulation techniqueFood Science and Nutrition2321021710.1002/fsn3.98Open DOISearch in Google Scholar
Allaqaband S., Dar A.H., Patel U., Kumar N., Nayik G.A., Khan S.A. et al. 2022. Utilization of fruit seed-based bioactive compounds for formulating the nutraceuticals and functional food: A review. Frontiers in Nutrition 9; 902554; 13 p. DOI: 10.3389/fnut.2022.902554.AllaqabandS.DarA.H.PatelU.KumarN.NayikG.A.KhanS.A.2022Utilization of fruit seed-based bioactive compounds for formulating the nutraceuticals and functional food: A reviewFrontiers in Nutrition990255413 p.10.3389/fnut.2022.902554Open DOISearch in Google Scholar
Alomari M.M.M., Dec M., Urban-Chmiel R. 2021. Bacteriophages as an alternative method for control of zoonotic and foodborne pathogens. Viruses 13(12); 2348; 19 p. DOI: 10.3390/v13122348.AlomariM.M.M.DecM.Urban-ChmielR.2021Bacteriophages as an alternative method for control of zoonotic and foodborne pathogensViruses1312234819 p.10.3390/v13122348Open DOISearch in Google Scholar
Alves D., Marques A., Milho C., Costa M.J., Pastrana L.M., Cerqueira M.A., Sillankorva S.M. 2019. Bacteriophage ϕIBB-PF7A loaded on sodium alginate-based films to prevent microbial meat spoilage. International Journal of Food Microbiology 291: 121–127. DOI: 10.1016/j.ijfoodmicro.2018.11.026.AlvesD.MarquesA.MilhoC.CostaM.J.PastranaL.M.CerqueiraM.A.SillankorvaS.M.2019Bacteriophage ϕIBB-PF7A loaded on sodium alginate-based films to prevent microbial meat spoilageInternational Journal of Food Microbiology29112112710.1016/j.ijfoodmicro.2018.11.026Open DOISearch in Google Scholar
Alvi G.B., Iqbal M.S., Ghaith M.M.S., Haseeb A., Ahmed B., Qadir M.I. 2021. Biogenic selenium nanoparticles (SeNPs) from citrus fruit have anti-bacterial activities. Scientific Reports 11; 4811; 11 p. DOI: 10.1038/s41598-021-84099-8.AlviG.B.IqbalM.S.GhaithM.M.S.HaseebA.AhmedB.QadirM.I.2021Biogenic selenium nanoparticles (SeNPs) from citrus fruit have anti-bacterial activitiesScientific Reports11481111 p.10.1038/s41598-021-84099-8Open DOISearch in Google Scholar
Amer M.W., Awwad A.M. 2021. Green synthesis of copper nanoparticles by Citrus limon fruits extract, characterization and antibacterial activity. Chemistry International 7(1): 1–8. DOI: 10.5281/zenodo.4017993.AmerM.W.AwwadA.M.2021Green synthesis of copper nanoparticles by Citrus limon fruits extract, characterization and antibacterial activityChemistry International711810.5281/zenodo.4017993Open DOISearch in Google Scholar
Amiri S., Moghanjougi Z.M., Bari M.R., Khaneghah A.M. 2021. Natural protective agents and their applications as bio-preservatives in the food industry: An overview of current and future applications. Italian Journal of Food Science 33(SP1): 55–68. DOI: 10.15586/ijfs.v33isp1.2045.AmiriS.MoghanjougiZ.M.BariM.R.KhaneghahA.M.2021Natural protective agents and their applications as bio-preservatives in the food industry: An overview of current and future applicationsItalian Journal of Food Science33SP1556810.15586/ijfs.v33isp1.2045Open DOISearch in Google Scholar
Amit S.K., Uddin M.M., Rahman R., Islam S.M.R., Khan M.S. 2017. A review on mechanisms and commercial aspects of food preservation and processing. Agriculture and Food Security 6; 51; 22 p. DOI: 10.1186/s40066-017-0130-8.AmitS.K.UddinM.M.RahmanR.IslamS.M.R.KhanM.S.2017A review on mechanisms and commercial aspects of food preservation and processingAgriculture and Food Security65122 p.10.1186/s40066-017-0130-8Open DOISearch in Google Scholar
Angane M., Swift S., Huang K., Butts C.A., Quek S.Y. 2022. Essential oils and their major components: An updated review on antimicrobial activities, mechanism of action and their potential application in the food industry. Foods 11(3); 464; 26 p. DOI: 10.3390/foods11030464.AnganeM.SwiftS.HuangK.ButtsC.A.QuekS.Y.2022Essential oils and their major components: An updated review on antimicrobial activities, mechanism of action and their potential application in the food industryFoods11346426 p.10.3390/foods11030464Open DOISearch in Google Scholar
Angelopoulou P., Giaouris E., Gardikis K. 2022. Applications and prospects of nanotechnology in food and cosmetics preservation. Nanomaterials 12(7); 1196; 28 p. DOI: 10.3390/nano12071196.AngelopoulouP.GiaourisE.GardikisK.2022Applications and prospects of nanotechnology in food and cosmetics preservationNanomaterials127119628 p.10.3390/nano12071196Open DOISearch in Google Scholar
Arenas-Jal M., Suñé-Negre J.M., García-Montoya E. 2020. An overview of microencapsulation in the food industry: opportunities, challenges, and innovations. European Food Research and Technology 246(7): 1371–1382. DOI: 10.1007/s00217-020-03496-x.Arenas-JalM.Suñé-NegreJ.M.García-MontoyaE.2020An overview of microencapsulation in the food industry: opportunities, challenges, and innovationsEuropean Food Research and Technology24671371138210.1007/s00217-020-03496-xOpen DOISearch in Google Scholar
Arras G., Piga A., D’hallewin G. 1993. The use of Thymus capitatus essential oil under vacuum conditions to control Penicillium digitatum development on citrus fruit. Acta Horticulturae 344: 147–153. DOI: 10.17660/actahortic.1993.344.18.ArrasG.PigaA.D’hallewinG.1993The use of Thymus capitatus essential oil under vacuum conditions to control Penicillium digitatum development on citrus fruitActa Horticulturae34414715310.17660/actahortic.1993.344.18Open DOISearch in Google Scholar
Awah J., Ukwuru M.U., Alum E.A., Kingsley T.L. 2018. Bio-preservative potential of lactic acid bacteria metabolites against fungal pathogens. African Journal of Microbiology Research 12(39): 913–922. DOI: 10.5897/ajmr2018.8954.AwahJ.UkwuruM.U.AlumE.A.KingsleyT.L.2018Bio-preservative potential of lactic acid bacteria metabolites against fungal pathogensAfrican Journal of Microbiology Research123991392210.5897/ajmr2018.8954Open DOISearch in Google Scholar
Aymerich T., Rodríguez M., Garriga M., Bover-Cid S. 2019. Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C. Food Microbiology 83: 64–70. DOI: 10.1016/j.fm.2019.04.011.AymerichT.RodríguezM.GarrigaM.Bover-CidS.2019Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °CFood Microbiology83647010.1016/j.fm.2019.04.011Open DOISearch in Google Scholar
Babich O., Dyshlyuk L., Sukhikh S., Prosekov A., Ivanova S., Pavsky V. et al. 2019. Effects of bio-preservatives combined with modified atmosphere packaging on the quality of apples and tomatoes. Polish Journal of Food and Nutrition Sciences 69(3): 289–296. DOI: 10.31883/pjfns/110564.BabichO.DyshlyukL.SukhikhS.ProsekovA.IvanovaS.PavskyV.2019Effects of bio-preservatives combined with modified atmosphere packaging on the quality of apples and tomatoesPolish Journal of Food and Nutrition Sciences69328929610.31883/pjfns/110564Open DOISearch in Google Scholar
Baghi F., Gharsallaoui A., Dumas E., Ghnimi S. 2022. Advancements in biodegradable active films for food packaging: Effects of nano/microcapsule incorporation. Foods 11(5); 760; 44 p. DOI: 10.3390/foods11050760.BaghiF.GharsallaouiA.DumasE.GhnimiS.2022Advancements in biodegradable active films for food packaging: Effects of nano/microcapsule incorporationFoods11576044 p.10.3390/foods11050760Open DOISearch in Google Scholar
Ban Z., Zhang J., Li L., Luo Z., Wang Y., Yuan Q. et al. 2020. Ginger essential oil-based microencapsulation as an efficient delivery system for the improvement of jujube (Ziziphus jujuba Mill.) fruit quality. Food Chemistry 306; 125628; 8 p. DOI: 10.1016/j.foodchem.2019.125628.BanZ.ZhangJ.LiL.LuoZ.WangY.YuanQ.2020Ginger essential oil-based microencapsulation as an efficient delivery system for the improvement of jujube (Ziziphus jujuba Mill.) fruit qualityFood Chemistry3061256288 p.10.1016/j.foodchem.2019.125628Open DOISearch in Google Scholar
Barth M., Hankinson T.R., Zhuang H., Breidt F. 2009. Microbiological spoilage of fruits and vegetables. In: Sperber W., Doyle M. (Eds.), Compendium of the Microbiological Spoilage of Foods and Beverages. Food Microbiology and Food Safety, pp. 135–183. DOI: 10.1007/978-1-4419-0826-1_6.BarthM.HankinsonT.R.ZhuangH.BreidtF.2009Microbiological spoilage of fruits and vegetablesIn:SperberW.DoyleM.(Eds.),Compendium of the Microbiological Spoilage of Foods and BeveragesFood Microbiology and Food Safety13518310.1007/978-1-4419-0826-1_6Open DOISearch in Google Scholar
Basavegowda N., Baek K.-H. 2021. Synergistic antioxidant and antibacterial advantages of essential oils for food packaging applications. Biomolecules 11(9); 1267; 18 p. DOI: 10.3390/biom11091267.BasavegowdaN.BaekK.-H.2021Synergistic antioxidant and antibacterial advantages of essential oils for food packaging applicationsBiomolecules119126718 p.10.3390/biom11091267Open DOISearch in Google Scholar
Batish V., Roy U., Lal R., Grower S. 1997. Antifungal attributes of lactic acid bacteria – A review. Critical Reviews in Biotechnology 17(3): 209–225. DOI: 10.3109/07388559709146614.BatishV.RoyU.LalR.GrowerS.1997Antifungal attributes of lactic acid bacteria – A reviewCritical Reviews in Biotechnology17320922510.3109/07388559709146614Open DOISearch in Google Scholar
Belasli A., Ben Miri Y., Aboudaou M., Ouahioune L.A., Montañes L., Ariño A., Djenane D. 2020. Antifungal, antitoxigenic, and antioxidant activities of the essential oil from laurel (Laurus nobilis L.): Potential use as wheat preservative. Food Science and Nutrition 8(9): 4717–4729. DOI: 10.1002/fsn3.1650.BelasliA.Ben MiriY.AboudaouM.OuahiouneL.A.MontañesL.AriñoA.DjenaneD.2020Antifungal, antitoxigenic, and antioxidant activities of the essential oil from laurel (Laurus nobilis L.): Potential use as wheat preservativeFood Science and Nutrition894717472910.1002/fsn3.1650Open DOISearch in Google Scholar
Bhattacharya D., Nanda P.K., Pateiro M., Lorenzo J.M., Dhar P., Das A.K. 2022. Lactic acid bacteria and bacteriocins: Novel biotechnological approach for biopreservation of meat and meat products. Microorganisms 10(10); 2058; 25 p. DOI: 10.3390/microorganisms10102058.BhattacharyaD.NandaP.K.PateiroM.LorenzoJ.M.DharP.DasA.K.2022Lactic acid bacteria and bacteriocins: Novel biotechnological approach for biopreservation of meat and meat productsMicroorganisms1010205825 p.10.3390/microorganisms10102058Open DOISearch in Google Scholar
Błaszczyk U., Wyrzykowska S., Gąstoł M. 2022. Application of bioactive coatings with killer yeasts to control postharvest apple decay caused by Botrytis cinerea and Penicillium italicum. Foods 11(13); 1868; 14 p. DOI: 10.3390/foods11131868.BłaszczykU.WyrzykowskaS.GąstołM.2022Application of bioactive coatings with killer yeasts to control postharvest apple decay caused by Botrytis cinerea and Penicillium italicumFoods1113186814 p.10.3390/foods11131868Open DOISearch in Google Scholar
Bouarab Chibane L., Degraeve P., Ferhout H., Bouajila J., Oulahal N. 2019. Plant antimicrobial polyphenols as potential natural food preservatives. Science of Food and Agriculture 99(4): 1457–1474. DOI: 10.1002/jsfa.9357.Bouarab ChibaneL.DegraeveP.FerhoutH.BouajilaJ.OulahalN.2019Plant antimicrobial polyphenols as potential natural food preservativesScience of Food and Agriculture9941457147410.1002/jsfa.9357Open DOISearch in Google Scholar
Bourdichon F., Arias E., Babuchowski A., Bückle A., Bello F.D., Dubois A. et al. 2021. The forgotten role of food cultures. FEMS Microbiology Letters 368(14); fnab085; 15 p. DOI: 10.1093/femsle/fnab085.BourdichonF.AriasE.BabuchowskiA.BückleA.BelloF.D.DuboisA.2021The forgotten role of food culturesFEMS Microbiology Letters36814fnab08515 p.10.1093/femsle/fnab085Open DOISearch in Google Scholar
Calderón-Oliver M., Ponce-Alquicira E. 2022. The role of microencapsulation in food application. Molecules 27(5); 1499; 16 p. DOI: 10.3390/molecules27051499.Calderón-OliverM.Ponce-AlquiciraE.2022The role of microencapsulation in food applicationMolecules275149916 p.10.3390/molecules27051499Open DOISearch in Google Scholar
Carneiro H.C.F., Tonon R.V., Grosso C.R.F., Hubinger M.D. 2013. Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. Journal of Food Engineering 115(4): 443–451. DOI: 10.1016/j.jfoodeng.2012.03.033.CarneiroH.C.F.TononR.V.GrossoC.R.F.HubingerM.D.2013Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materialsJournal of Food Engineering115444345110.1016/j.jfoodeng.2012.03.033Open DOISearch in Google Scholar
Carstens C.K., Salazar J.K., Darkoh C. 2019. Multistate outbreaks of foodborne illness in the United States associated with fresh produce from 2010 to 2017. Frontiers in Microbiology 10; 2667; 15 p. DOI: 10.3389/fmicb.2019.02667.CarstensC.K.SalazarJ.K.DarkohC.2019Multistate outbreaks of foodborne illness in the United States associated with fresh produce from 2010 to 2017Frontiers in Microbiology10266715 p.10.3389/fmicb.2019.02667Open DOISearch in Google Scholar
Castillo S., Pérez-Alfonso C.O., Martínez-Romero D., Guillén F., Serrano M., Valero D. 2014. The essential oils thymol and carvacrol applied in the packing lines avoid lemon spoilage and maintain quality during storage. Food Control 35(1): 132–136. DOI: 10.1016/j.foodcont.2013.06.052.CastilloS.Pérez-AlfonsoC.O.Martínez-RomeroD.GuillénF.SerranoM.ValeroD.2014The essential oils thymol and carvacrol applied in the packing lines avoid lemon spoilage and maintain quality during storageFood Control35113213610.1016/j.foodcont.2013.06.052Open DOISearch in Google Scholar
Chadha U., Bhardwaj P., Selvaraj S.K., Arasu K., Praveena S., Pavan A. et al. 2022. Current trends and future perspectives of nanomaterials in food packaging application. Journal of Nanomaterials 2022; 2745416; 32 p. DOI: 10.1155/2022/2745416.ChadhaU.BhardwajP.SelvarajS.K.ArasuK.PraveenaS.PavanA.2022Current trends and future perspectives of nanomaterials in food packaging applicationJournal of Nanomaterials2022274541632 p.10.1155/2022/2745416Open DOISearch in Google Scholar
Cháfer M., Sánchez-González L., González-Martínez Ch., Chiralt A. 2012. Fungal decay and shelf life of oranges coated with chitosan and bergamot, thyme, and tea tree essential oils. Journal of Food Science 77(8): E182–E187. DOI: 10.1111/j.1750-3841.2012.02827.x.CháferM.Sánchez-GonzálezL.González-MartínezCh.ChiraltA.2012Fungal decay and shelf life of oranges coated with chitosan and bergamot, thyme, and tea tree essential oilsJournal of Food Science778E182E18710.1111/j.1750-3841.2012.02827.xOpen DOISearch in Google Scholar
Chávez-Magdaleno M.E., González-Estrada R.R., Ramos-Guerrero A., Plascencia-Jatomea M., Gutiérrez-Martínez P. 2018. Effect of pepper tree (Schinus molle) essential oil-loaded chitosan bio-nanocomposites on postharvest control of Colletotrichum gloeosporioides and quality evaluations in avocado (Persea americana) cv. Hass. Food Science and Biotechnology 27(6): 1871–1875. DOI: 10.1007/s10068-018-0410-5.Chávez-MagdalenoM.E.González-EstradaR.R.Ramos-GuerreroA.Plascencia-JatomeaM.Gutiérrez-MartínezP.2018Effect of pepper tree (Schinus molle) essential oil-loaded chitosan bio-nanocomposites on postharvest control of Colletotrichum gloeosporioides and quality evaluations in avocado (Persea americana) cv. HassFood Science and Biotechnology2761871187510.1007/s10068-018-0410-5Open DOISearch in Google Scholar
Coimbra A., Ferreira S., Duarte A.P. 2022. Biological properties of Thymus zygis essential oil with emphasis on antimicrobial activity and food application. Food Chemistry 393; 133370; 14 p. DOI: 10.1016/j.foodchem.2022.133370.CoimbraA.FerreiraS.DuarteA.P.2022Biological properties of Thymus zygis essential oil with emphasis on antimicrobial activity and food applicationFood Chemistry39313337014 p.10.1016/j.foodchem.2022.133370Open DOISearch in Google Scholar
Daferera D.J., Ziogas B.N., Polissiou M.G. 2000. GC-MS analysis of essential oils from some Greek aromatic plants and their fungitoxicity on Penicillium digitatum. Journal of Agriculture and Food Chemistry 48(6): 2576–2581. DOI: 10.1021/jf990835x.DafereraD.J.ZiogasB.N.PolissiouM.G.2000GC-MS analysis of essential oils from some Greek aromatic plants and their fungitoxicity on Penicillium digitatumJournal of Agriculture and Food Chemistry4862576258110.1021/jf990835xOpen DOISearch in Google Scholar
Darbre P.D., Aljarrah A., Miller W.R., Coldham N.G., Sauer M.J., Pope G.S. 2004. Concentrations of parabens in human breast tumours. Journal of Applied Toxicology 24(1): 5–13. DOI: 10.1002/jat.958.DarbreP.D.AljarrahA.MillerW.R.ColdhamN.G.SauerM.J.PopeG.S.2004Concentrations of parabens in human breast tumoursJournal of Applied Toxicology24151310.1002/jat.958Open DOISearch in Google Scholar
Darbre P.D., Byford J.R., Shaw L.E., Hall S., Coldham N.G., Pope G.S., Sauer M.J. 2003. Oestrogenic activity of benzylparaben. Journal of Applied Toxicology 23(1): 43–51. DOI: 10.1002/jat.886.DarbreP.D.ByfordJ.R.ShawL.E.HallS.ColdhamN.G.PopeG.S.SauerM.J.2003Oestrogenic activity of benzylparabenJournal of Applied Toxicology231435110.1002/jat.886Open DOISearch in Google Scholar
Darbre P.D., Byford J.R., Shaw L.E., Horton R.A., Pope G.S., Sauer M.J. 2002. Oestrogenic activity of isobutylparaben in vitro and in vivo. Journal of Applied Toxicology 22(4): 219–226. DOI: 10.1002/jat.860.DarbreP.D.ByfordJ.R.ShawL.E.HortonR.A.PopeG.S.SauerM.J.2002Oestrogenic activity of isobutylparaben in vitro and in vivoJournal of Applied Toxicology22421922610.1002/jat.860Open DOISearch in Google Scholar
Das S., Chaudhari A.K., Singh V.K., Dwivedy A.K., Dubey N.K. 2023. Chitosan based encapsulation of Valeriana officinalis essential oil as edible coating for inhibition of fungi and aflatoxin B1 contamination, nutritional quality improvement, and shelf life extension of Citrus sinensis fruits. International Journal of Biological Macromolecules 233; 123565; 20 p. DOI: 10.1016/j.ijbiomac.2023.123565.DasS.ChaudhariA.K.SinghV.K.DwivedyA.K.DubeyN.K.2023Chitosan based encapsulation of Valeriana officinalis essential oil as edible coating for inhibition of fungi and aflatoxin B1 contamination, nutritional quality improvement, and shelf life extension of Citrus sinensis fruitsInternational Journal of Biological Macromolecules23312356520 p.10.1016/j.ijbiomac.2023.123565Open DOISearch in Google Scholar
Davachi S.M., Pottackal N., Torabi H., Abbaspourrad A. 2021. Development and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetables. Scientific Reports 11; 16608; 15 p. DOI: 10.1038/s41598-021-95994-5.DavachiS.M.PottackalN.TorabiH.AbbaspourradA.2021Development and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetablesScientific Reports111660815 p.10.1038/s41598-021-95994-5Open DOISearch in Google Scholar
De Marco I., Fusieger A., Nero L.A., Kempka A.P., Moroni L.S. 2022. Bacteriocin-like inhibitory substances (BLIS) synthesized by Lactococcus lactis LLH20: Antilisterial activity and application for biopreservation of minimally processed lettuce (Lactuca sativa L.). Biocatalysis and Agricultural Biotechnology 42; 102355; . DOI: 10.1016/j.bcab.2022.102355.De MarcoI.FusiegerA.NeroL.A.KempkaA.P.MoroniL.S.2022Bacteriocin-like inhibitory substances (BLIS) synthesized by Lactococcus lactis LLH20: Antilisterial activity and application for biopreservation of minimally processed lettuce (Lactuca sativa L.)Biocatalysis and Agricultural Biotechnology4210235510.1016/j.bcab.2022.102355Open DOISearch in Google Scholar
De Simone N., Capozzi V., de Chiara M.L.V., Amodio M.L., Brahimi S., Colelli G. et al. 2021. Screening of lactic acid bacteria for the bio-control of Botrytis cinerea and the potential of Lactiplantibacillus plantarum for eco-friendly preservation of fresh-cut kiwifruit. Microorganisms 9(4); 773; 13 p. DOI: 10.3390/microorganisms9040773.De SimoneN.CapozziV.de ChiaraM.L.V.AmodioM.L.BrahimiS.ColelliG.2021Screening of lactic acid bacteria for the bio-control of Botrytis cinerea and the potential of Lactiplantibacillus plantarum for eco-friendly preservation of fresh-cut kiwifruitMicroorganisms9477313 p.10.3390/microorganisms9040773Open DOISearch in Google Scholar
De Simone N., Pace B., Grieco F., Chimienti M., Tyibilika V., Santoro V. et al. 2020. Botrytis cinerea and table grapes: A review of the main physical, chemical, and bio-based control treatments in postharvest. Foods 9(9); 1138; 24 p. DOI: 10.3390/foods9091138.De SimoneN.PaceB.GriecoF.ChimientiM.TyibilikaV.SantoroV.2020Botrytis cinerea and table grapes: A review of the main physical, chemical, and bio-based control treatments in postharvestFoods99113824 p.10.3390/foods9091138Open DOISearch in Google Scholar
De-Montijo-Prieto S., del Carmen Razola-Díaz M., Gómez-Caravaca A.M., Guerra-Hernandez E.J., Jiménez-Valera M., Garcia-Villanova B. et al. 2021. Essential oils from fruit and vegetables, aromatic herbs, and spices: composition, antioxidant, and antimicrobial activities. Biology 10(11); 1091; 21 p. DOI: 10.3390/biology10111091.De-Montijo-PrietoS.del Carmen Razola-DíazM.Gómez-CaravacaA.M.Guerra-HernandezE.J.Jiménez-ValeraM.Garcia-VillanovaB.2021Essential oils from fruit and vegetables, aromatic herbs, and spices: composition, antioxidant, and antimicrobial activitiesBiology1011109121 p.10.3390/biology10111091Open DOISearch in Google Scholar
Dhundale V., Hemke V., Desai D., Dhundale P. 2018. Evaluation and exploration of lactic acid bacteria for preservation and extending the shelf life of fruit. International Journal of Fruit Science 18(4): 355–368. DOI: 10.1080/15538362.2018.1435331.DhundaleV.HemkeV.DesaiD.DhundaleP.2018Evaluation and exploration of lactic acid bacteria for preservation and extending the shelf life of fruitInternational Journal of Fruit Science18435536810.1080/15538362.2018.1435331Open DOISearch in Google Scholar
Díaz-Montes E., Castro-Muñoz R. 2021. Edible films and coatings as food-quality preservers: An overview. Foods 10(2); 249; 26 p. DOI: 10.3390/foods10020249.Díaz-MontesE.Castro-MuñozR.2021Edible films and coatings as food-quality preservers: An overviewFoods10224926 p.10.3390/foods10020249Open DOISearch in Google Scholar
Dopazo V., Illueca F., Luz C., Musto L., Moreno A., Calpe J., Meca G. 2023. Evaluation of shelf life and technological properties of bread elaborated with lactic acid bacteria fermented whey as a bio-preservation ingredient. LWT 174; 114427; 10. DOI: 10.1016/j.lwt.2023.114427.DopazoV.IlluecaF.LuzC.MustoL.MorenoA.CalpeJ.MecaG.2023Evaluation of shelf life and technological properties of bread elaborated with lactic acid bacteria fermented whey as a bio-preservation ingredientLWT17411442710.10.1016/j.lwt.2023.114427Open DOISearch in Google Scholar
Du Y., Yang F., Yu H., Cheng Y., Guo Y., Yao W., Xie Y. 2021. Fabrication of novel self-healing edible coating for fruits preservation and its performance maintenance mechanism. Food Chemistry 351; 129284; 9 p. DOI: 10.1016/j.foodchem.2021.129284.DuY.YangF.YuH.ChengY.GuoY.YaoW.XieY.2021Fabrication of novel self-healing edible coating for fruits preservation and its performance maintenance mechanismFood Chemistry3511292849 p.10.1016/j.foodchem.2021.129284Open DOISearch in Google Scholar
Dulta K., Koşarsoy Ağçeli G., Thakur A., Singh S., Chauhan P., Chauhan P.K. 2022. Development of alginate-chitosan based coating enriched with ZnO nanoparticles for increasing the shelf life of orange fruits (Citrus sinensis L.). Journal of Polymers and the Environment 30(8): 3293–3306. DOI: 10.1007/s10924-022-02411-7.DultaK.Koşarsoy AğçeliG.ThakurA.SinghS.ChauhanP.ChauhanP.K.2022Development of alginate-chitosan based coating enriched with ZnO nanoparticles for increasing the shelf life of orange fruits (Citrus sinensis L.)Journal of Polymers and the Environment3083293330610.1007/s10924-022-02411-7Open DOISearch in Google Scholar
Dyda A., Nguyen P.-Y., Chughtai A.A., MacIntyre C.R. 2020. Changing epidemiology of Salmonella outbreaks associated with cucumbers and other fruits and vegetables. Global Biosecurity 2; 1(3); 13 p. DOI: 10.31646/gbio.49.DydaA.NguyenP.-Y.ChughtaiA.A.MacIntyreC.R.2020Changing epidemiology of Salmonella outbreaks associated with cucumbers and other fruits and vegetablesGlobal Biosecurity21(3)13 p.10.31646/gbio.49Open DOISearch in Google Scholar
Ebabhi A.M., Adeogun O.O., Adekunle A.A., Onafeko A.O. 2019. Bio-preservation potential of leaf extracts of Ocimum gratissimum L. on fresh-cut fruits of Citrullus lanatus (Thunb). Journal of Applied Sciences and Environmental Management 23(7): 1383–1389. DOI: 10.4314/jasem.v23i7.30.EbabhiA.M.AdeogunO.O.AdekunleA.A.OnafekoA.O.2019Bio-preservation potential of leaf extracts of Ocimum gratissimum L. on fresh-cut fruits of Citrullus lanatus (Thunb)Journal of Applied Sciences and Environmental Management2371383138910.4314/jasem.v23i7.30Open DOISearch in Google Scholar
Ebrahimi F., Rastegar S. 2020. Preservation of mango fruit with guar-based edible coatings enriched with Spirulina platensis and Aloe vera extract during storage at ambient temperature. Scientia Horticulturae 265; 109258; 9 p. DOI: 10.1016/j.scienta.2020.109258.EbrahimiF.RastegarS.2020Preservation of mango fruit with guar-based edible coatings enriched with Spirulina platensis and Aloe vera extract during storage at ambient temperatureScientia Horticulturae2651092589 p.10.1016/j.scienta.2020.109258Open DOISearch in Google Scholar
El-Sayed H.S., El-Sayed S.M., Mabrouk A.M.M., Nawwar G.A., Youssef A.M. 2021. Development of eco-friendly probiotic edible coatings based on chitosan, alginate and carboxymethyl cellulose for improving the shelf life of UF soft cheese. Journal of Polymers and the Environment 29(6): 1941–1953. DOI: 10.1007/s10924-020-02003-3.El-SayedH.S.El-SayedS.M.MabroukA.M.M.NawwarG.A.YoussefA.M.2021Development of eco-friendly probiotic edible coatings based on chitosan, alginate and carboxymethyl cellulose for improving the shelf life of UF soft cheeseJournal of Polymers and the Environment2961941195310.1007/s10924-020-02003-3Open DOISearch in Google Scholar
Falguera V., Quintero J.P., Jiménez A., Muñoz J.A., Ibarz A. 2011. Edible films and coatings: Structures, active functions and trends in their use. Trends in Food Science and Technology 22(6): 292–303. DOI: 10.1016/j.tifs.2011.02.004.FalgueraV.QuinteroJ.P.JiménezA.MuñozJ.A.IbarzA.2011Edible films and coatings: Structures, active functions and trends in their useTrends in Food Science and Technology22629230310.1016/j.tifs.2011.02.004Open DOISearch in Google Scholar
Flint J.A., Van Duynhoven Y.T., Angulo F.J., DeLong S.M., Braun P., Kirk M. et al. 2005. Estimating the burden of acute gastroenteritis, foodborne disease, and pathogens commonly transmitted by food: An international review. Clinical Infectious Diseases 41(5): 698–704. DOI: 10.1086/432064.FlintJ.A.Van DuynhovenY.T.AnguloF.J.DeLongS.M.BraunP.KirkM.2005Estimating the burden of acute gastroenteritis, foodborne disease, and pathogens commonly transmitted by food: An international reviewClinical Infectious Diseases41569870410.1086/432064Open DOISearch in Google Scholar
Fugaban J.I.I., Vazquez Bucheli J.E., Holzapfel W.H., Todorov S.D. 2021. Characterization of partially purified bacteriocins produced by Enterococcus faecium strains isolated from soybean paste active against Listeria spp. and vancomycin-resistant enterococci. Microorganisms 9(5); 1085; 23 p. DOI: 10.3390/microorganisms9051085.FugabanJ.I.I.Vazquez BucheliJ.E.HolzapfelW.H.TodorovS.D.2021Characterization of partially purified bacteriocins produced by Enterococcus faecium strains iso-lated from soybean paste active against Listeria spp. and vancomycin-resistant enterococciMicroorganisms95108523 p.10.3390/microorganisms9051085Open DOISearch in Google Scholar
Galus S., Arik Kibar E.A., Gniewosz M., Kraśniewska K. 2020. Novel materials in the preparation of edible films and coatings – a review. Coatings 10(7); 674; 14 p. DOI: 10.3390/coatings10070674.GalusS.Arik KibarE.A.GniewoszM.KraśniewskaK.2020Novel materials in the preparation of edible films and coatings – a reviewCoatings10767414 p.10.3390/coatings10070674Open DOISearch in Google Scholar
Gao Y., Jiao L., Jiao F., Jiao F., Dong D. 2022. Non-intrusive prediction of fruit spoilage and storage time via detecting volatiles in sealed packaging using laser spectroscopy. LWT 155; 112930; 8 p. DOI: 10.1016/j.lwt.2021.112930.GaoY.JiaoL.JiaoF.JiaoF.DongD.2022Non-intrusive prediction of fruit spoilage and storage time via detecting volatiles in sealed packaging using laser spectroscopyLWT1551129308 p.10.1016/j.lwt.2021.112930Open DOISearch in Google Scholar
Gorny J.R., Hess-Pierce B., Cifuentes R.A., Kader A.A. 2002. Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservatives. Postharvest Biology and Technology 24(3): 271–278. DOI: 10.1016/s0925-5214(01)00139-9.GornyJ.R.Hess-PierceB.CifuentesR.A.KaderA.A.2002Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservativesPostharvest Biology and Technology24327127810.1016/s0925-5214(01)00139-9Open DOISearch in Google Scholar
Guerrero-Bustamante C.A., Dedrick R.M., Garlena R.A., Russell D.A., Hatfull G.F. 2021. Toward a phage cocktail for tuberculosis: Susceptibility and tuberculocidal action of mycobacteriophages against diverse Mycobacterium tuberculosis strains. mBio 12(3); e00973–21; 20 p. DOI: 10.1128/mbio.00973-21.Guerrero-BustamanteC.A.DedrickR.M.GarlenaR.A.RussellD.A.HatfullG.F.2021Toward a phage cocktail for tuberculosis: Susceptibility and tuberculocidal action of mycobacteriophages against diverse Mycobacterium tuberculosis strainsmBio123e009732120 p.10.1128/mbio.00973-21Open DOISearch in Google Scholar
Guimarães A., Ramos Ó., Cerqueira M., Venâncio A., Abrunhosa L. 2020. Active whey protein edible films and coatings incorporating Lactobacillus buchneri for Penicillium nordicum control in cheese. Food and Bioprocess Technology 13(6): 1074–1086. DOI: 10.1007/s11947-020-02465-2.GuimarãesA.RamosÓ.CerqueiraM.VenâncioA.AbrunhosaL.2020Active whey protein edible films and coatings incorporating Lactobacillus buchneri for Penicillium nordicum control in cheeseFood and Bioprocess Technology1361074108610.1007/s11947-020-02465-2Open DOISearch in Google Scholar
Hadimani S., Supriya D., Roopa K., Soujanya S.K., Rakshata V., Netravati A. et al. 2023. Biodegradable hybrid biopolymer film based on carboxy methyl cellulose and selenium nanoparticles with antifungal properties to enhance grapes shelf life. International Journal of Biological Macromolecules 237; 124076; 10 p. DOI: 10.1016/j.ijbiomac.2023.124076.HadimaniS.SupriyaD.RoopaK.SoujanyaS.K.RakshataV.NetravatiA.2023Biodegradable hybrid biopolymer film based on carboxy methyl cellulose and selenium nanoparticles with antifungal properties to enhance grapes shelf lifeInternational Journal of Biological Macromolecules23712407610 p.10.1016/j.ijbiomac.2023.124076Open DOISearch in Google Scholar
Hamad S.H. 2012. Factors affecting the growth of microorganisms in food. In: Bhat R., Alias A.K., Paliyath G. (Eds.), Progress in Food Preservation. Wiley, pp. 405–427. DOI: 10.1002/9781119962045.ch20.HamadS.H.2012Factors affecting the growth of microorganisms in foodIn:BhatR.AliasA.K.PaliyathG.(Eds.),Progress in Food PreservationWiley40542710.1002/9781119962045.ch20Open DOISearch in Google Scholar
Hasan N., Zulkahar I.M. 2018. Isolation and identification of bacteria from spoiled fruits. AIP Conference Proceedings 2020(1); 020073; 5 p. DOI: 10.1063/1.5062699.HasanN.ZulkaharI.M.2018Isolation and identification of bacteria from spoiled fruitsAIP Conference Proceedings202010200735 p.10.1063/1.5062699Open DOISearch in Google Scholar
Hassan B., Chatha S.A.S., Hussain A.I., Zia K.M., Akhtar N. 2018. Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review. International Journal of Biological Macromolecules 109: 1095–1107. DOI: 10.1016/j.ijbiomac.2017.11.097.HassanB.ChathaS.A.S.HussainA.I.ZiaK.M.AkhtarN.2018Recent advances on polysaccharides, lipids and protein based edible films and coatings: A reviewInternational Journal of Biological Macromolecules1091095110710.1016/j.ijbiomac.2017.11.097Open DOISearch in Google Scholar
He X., Deng H., Hwang H.-m. 2019. The current application of nanotechnology in food and agriculture. Journal of Food and Drug Analysis 27(1): 1–21. DOI: 10.1016/j.jfda.2018.12.002.HeX.DengH.HwangH.-m.2019The current application of nanotechnology in food and agricultureJournal of Food and Drug Analysis27112110.1016/j.jfda.2018.12.002Open DOISearch in Google Scholar
Hermanto R.F., Khasanah L.U., Kawiji, Atmaka W., Manuhara G.J., Utami R. 2016. Physical characteristics of cinnamon oil microcapsule. IOP Conference Series: Materials Science and Engineering 107; 012064; 9 p. DOI: 10.1088/1757-899x/107/1/012064.HermantoR.F.KhasanahL.U.KawijiAtmakaW.ManuharaG.J.UtamiR.2016Physical characteristics of cinnamon oil microcapsuleIOP Conference Series: Materials Science and Engineering1070120649 p.10.1088/1757-899x/107/1/012064Open DOISearch in Google Scholar
Hernández-Fuentes A.D., Arroyo-Aguilar J.E., Gutiérrez-Tlahque J., Santiago-Saenz Y.O., Quintero-Lira A., Reyes-Fuentes M., López-Palestina C.U. 2023. Application of Cu nanoparticles in chitosan-PVA hydrogels in a native tomato genotype: Evaluation of the postharvest behavior of the physicochemical and bioactive components of the fruits. Food and Bioprocess Technology; 10 p. DOI: 10.1007/s11947-023-03044-x.Hernández-FuentesA.D.Arroyo-AguilarJ.E.Gutiérrez-TlahqueJ.Santiago-SaenzY.O.Quintero-LiraA.Reyes-FuentesM.López-PalestinaC.U.2023Application of Cu nanoparticles in chitosan-PVA hydrogels in a native tomato genotype: Evaluation of the postharvest behavior of the physicochemical and bioactive components of the fruitsFood and Bioprocess Technology10 p.10.1007/s11947-023-03044-xOpen DOISearch in Google Scholar
Hmmam I., Ali M.A.S., Abdellatif A. 2023. Alginate-based zinc oxide nanoparticles coating extends storage life and maintains quality parameters of mango fruits “cv. Kiett”. Coatings 13(2); 362; 21 p. DOI: 10.3390/coatings13020362.HmmamI.AliM.A.S.AbdellatifA.2023Alginate-based zinc oxide nanoparticles coating extends storage life and maintains quality parameters of mango fruits “cv. Kiett”Coatings13236221 p.10.3390/coatings13020362Open DOISearch in Google Scholar
Hoffmann S., Batz M.B., Morris J.G. Jr. 2012. Annual cost of illness and quality-adjusted life year losses in the United States due to 14 foodborne pathogens. Journal of Food Protection 75(7): 1292–1302. DOI: 10.4315/0362-028x.jfp-11-417.HoffmannS.BatzM.B.MorrisJ.G.Jr.2012Annual cost of illness and quality-adjusted life year losses in the United States due to 14 foodborne pathogensJournal of Food Protection7571292130210.4315/0362-028x.jfp-11-417Open DOISearch in Google Scholar
Hosseini S.F., Amraie M., Salehi M., Mohseni M., Aloui H. 2019. Effect of chitosan-based coatings enriched with savory and/or tarragon essential oils on postharvest maintenance of kumquat (Fortunella sp.) fruit. Food Science and Nutrition 7(1): 155–162. DOI: 10.1002/fsn3.835.HosseiniS.F.AmraieM.SalehiM.MohseniM.AlouiH.2019Effect of chitosan-based coatings enriched with savory and/or tarragon essential oils on postharvest maintenance of kumquat (Fortunella sp.) fruitFood Science and Nutrition7115516210.1002/fsn3.835Open DOISearch in Google Scholar
Huss P., Raman S. 2020. Engineered bacteriophages as programmable biocontrol agents. Current Opinion in Biotechnology 61: 116–121. DOI: 10.1016/j.copbio.2019.11.013.HussP.RamanS.2020Engineered bacteriophages as programmable biocontrol agentsCurrent Opinion in Biotechnology6111612110.1016/j.copbio.2019.11.013Open DOISearch in Google Scholar
Hyldgaard M., Mygind T., Meyer R.L. 2012. Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components. Frontiers in Microbiology 3; 12; 24 p. DOI: 10.3389/fmicb.2012.00012.HyldgaardM.MygindT.MeyerR.L.2012Essential oils in food preservation: mode of action, synergies, and interactions with food matrix componentsFrontiers in Microbiology31224 p.10.3389/fmicb.2012.00012Open DOISearch in Google Scholar
Ibrahim S.A., Ayivi R.D., Zimmerman T., Siddiqui S.A., Altemimi A.B., Fidan H. et al. 2021. Lactic acid bacteria as antimicrobial agents: Food safety and microbial food spoilage prevention. Foods 10(12); 3131; 13 p. DOI: 10.3390/foods10123131.IbrahimS.A.AyiviR.D.ZimmermanT.SiddiquiS.A.AltemimiA.B.FidanH.2021Lactic acid bacteria as antimicrobial agents: Food safety and microbial food spoilage preventionFoods1012313113 p.10.3390/foods10123131Open DOISearch in Google Scholar
Iglesias M.B., Echeverría G., Viñas I., López M.L., Abadias M. 2018. Biopreservation of fresh-cut pear using Lactobacillus rhamnosus GG and effect on quality and volatile compounds. LWT 87: 581–588. DOI: 10.1016/j.lwt.2017.09.025.IglesiasM.B.EcheverríaG.ViñasI.LópezM.L.AbadiasM.2018Biopreservation of fresh-cut pear using Lactobacillus rhamnosus GG and effect on quality and volatile compoundsLWT8758158810.1016/j.lwt.2017.09.025Open DOISearch in Google Scholar
Iqbal T., Raza A., Zafar M., Afsheen S., Kebaili I., Alrobei H. 2022. Plant-mediated green synthesis of zinc oxide nanoparticles for novel application to enhance the shelf life of tomatoes. Applied Nanoscience 12(2): 179–191. DOI: 10.1007/s13204-021-02238-z.IqbalT.RazaA.ZafarM.AfsheenS.KebailiI.AlrobeiH.2022Plant-mediated green synthesis of zinc oxide nanoparticles for novel application to enhance the shelf life of tomatoesApplied Nanoscience12217919110.1007/s13204-021-02238-zOpen DOISearch in Google Scholar
Iwu C.D., Okoh A.I. 2019. Preharvest transmission routes of fresh produce associated bacterial pathogens with outbreak potentials: A review. International Journal of Environmental Research and Public Health 16(22); 4407; 34 p. DOI: 10.3390/ijerph16224407.IwuC.D.OkohA.I.2019Preharvest transmission routes of fresh produce associated bacterial pathogens with outbreak potentials: A reviewInternational Journal of Environmental Research and Public Health1622440734 p.10.3390/ijerph16224407Open DOISearch in Google Scholar
Jackson T.C., Uwah T.O., Ifekpolugo N.L., Emmanuel N.A. 2018. Comparison of antimicrobial activities of silver nanoparticles biosynthesized from some citrus species. American Journal of Nano Research and Applications 6(2): 54–59. DOI: 10.11648/j.nano.20180602.12.JacksonT.C.UwahT.O.IfekpolugoN.L.EmmanuelN.A.2018Comparison of antimicrobial activities of silver nanoparticles biosynthesized from some citrus speciesAmerican Journal of Nano Research and Applications62545910.11648/j.nano.20180602.12Open DOISearch in Google Scholar
Jones L.A., Worobo R.W., Smart C.D. 2014. Plant-pathogenic oomycetes, Escherichia coli strains, and Salmonella spp. frequently found in surface water used for irrigation of fruit and vegetable crops in New York State. Applied and Environmental Microbiology 80(16): 4814–4820. DOI: 10.1128/aem.01012-14.JonesL.A.WoroboR.W.SmartC.D.2014Plant-pathogenic oomycetes, Escherichia coli strains, and Salmonella spp. frequently found in surface water used for irrigation of fruit and vegetable crops in New York StateApplied and Environmental Microbiology80164814482010.1128/aem.01012-14Open DOISearch in Google Scholar
Kahramanoğlu İ. 2019. Effects of lemongrass oil application and modified atmosphere packaging on the postharvest life and quality of strawberry fruits. Scientia Horticulturae 256; 108527. DOI: 10.1016/j.scienta.2019.05.054.Kahramanoğluİ.2019Effects of lemongrass oil application and modified atmosphere packaging on the postharvest life and quality of strawberry fruitsScientia Horticulturae25610852710.1016/j.scienta.2019.05.054Open DOISearch in Google Scholar
Kaktcham P.M., Tchamani Piame L., Sandjong Sileu G.M., Foko Kouam E.M., Temgoua J.-B., Zambou Ngoufack F., de Lourdes Pérez-Chabela M. 2019. Bacteriocinogenic Lactococcus lactis subsp. lactis 3MT isolated from freshwater Nile tilapia: isolation, safety traits, bacteriocin characterisation, and application for biopreservation in fish pâté. Archives of Microbiology 201(9): 1249–1258. DOI: 10.1007/s00203-019-01690-4.KaktchamP.M.Tchamani PiameL.Sandjong SileuG.M.Foko KouamE.M.TemgouaJ.-B.Zambou NgoufackF.de Lourdes Pérez-ChabelaM.2019Bacteriocinogenic Lactococcus lactis subs. lactis 3MT isolated from freshwater Nile tilapia: isolation, safety traits, bacteriocin characterisation, and application for biopreservation in fish pâtéArchives of Microbiology20191249125810.1007/s00203-019-01690-4Open DOISearch in Google Scholar
Karasawa M.M.G., Mohan C. 2018. Fruits as prospective reserves of bioactive compounds: A review. Natural Products and Bioprospecting 8(5): 335–346. DOI: 10.1007/s13659-018-0186-6.KarasawaM.M.G.MohanC.2018Fruits as prospective reserves of bioactive compounds: A reviewNatural Products and Bioprospecting8533534610.1007/s13659-018-0186-6Open DOISearch in Google Scholar
Karaynir A., Salih H., Bozdoğan B., Güçlü Ö., Keskin D. 2022. Isolation and characterization of Brochothrix phage ADU4. Virus Research 321; 198902; 12 p. DOI: 10.1016/j.virusres.2022.198902.KaraynirA.SalihH.BozdoğanB.GüçlüÖ.KeskinD.2022Isolation and characterization of Brochothrix phage ADU4Virus Research32119890212 p.10.1016/j.virusres.2022.198902Open DOISearch in Google Scholar
Khalil N., Dabour N., El-Ziney M., Kheadr E. 2021. Food bio-preservation: An overview with particular attention to Lactobacillus plantarum. Alexandria Journal of Food Science and Technology 18(1): 33–50. DOI: 10.21608/ajfs.2021.187135.KhalilN.DabourN.El-ZineyM.KheadrE.2021Food bio-preservation: An overview with particular attention to Lactobacillus plantarumAlexandria Journal of Food Science and Technology181335010.21608/ajfs.2021.187135Open DOISearch in Google Scholar
Khalil N., Kheadr E., El-Ziney M., Dabour N. 2022. Lactobacillus plantarum protective cultures to improve safety and quality of wheyless Domiati-like cheese. Journal of Food Processing and Preservation 46(4); e16416; 14 p. DOI: 10.1111/jfpp.16416.KhalilN.KheadrE.El-ZineyM.DabourN.2022Lactobacillus plantarum protective cultures to improve safety and quality of wheyless Domiati-like cheeseJournal of Food Processing and Preservation464e1641614 p.10.1111/jfpp.16416Open DOISearch in Google Scholar
Khan A., Shamrez B., Litaf U., Zeb A., Rehman Z., Naz R. et al. 2014. Effect of sucrose solution and chemical preservatives on overall quality of strawberry fruit. Journal of Food Processing and Technology 6(1); 1000413; 6 p. DOI: 10.4172/2157-7110.1000413.KhanA.ShamrezB.LitafU.ZebA.RehmanZ.NazR.2014Effect of sucrose solution and chemical preservatives on overall quality of strawberry fruitJournal of Food Processing and Technology6110004136 p.10.4172/2157-7110.1000413Open DOISearch in Google Scholar
Kocić-Tanackov S.D., Dimić G.R. 2013. Antifungal activity of essential oils in the control of foodborne fungi growth and mycotoxin biosynthesis in food. In: Méndez-Vilas A. (Ed.), Microbial pathogens and strategies for combating them: science, technology and education. Formatex, Badajoz, Spain, pp. 838–849.Kocić-TanackovS.D.DimićG.R.2013Antifungal activity of essential oils in the control of foodborne fungi growth and mycotoxin biosynthesis in foodIn:Méndez-VilasA.(Ed.),Microbial pathogens and strategies for combating them: science, technology and educationFormatexBadajoz, Spain838849Search in Google Scholar
Kuang M., Yu H., Qiao S., Huang T., Zhang J., Sun M. et al. 2021. A novel nano-antimicrobial polymer engineered with chitosan nanoparticles and bioactive peptides as promising food biopreservative effective against foodborne pathogen E. coli 0157-caused epithelial barrier dysfunction and inflammatory responses. International Journal of Molecular Sciences 22(24); 13580; 18 p. DOI: 10.3390/ijms222413580.KuangM.YuH.QiaoS.HuangT.ZhangJ.SunM.2021A novel nano-antimicrobial polymer engineered with chitosan nanoparticles and bioactive peptides as promising food biopreservative effective against foodborne pathogen E. coli 0157-caused epithelial barrier dysfunction and inflammatory responsesInternational Journal of Molecular Sciences22241358018 p.10.3390/ijms222413580Open DOISearch in Google Scholar
Kummu M., de Moel H., Porkka M., Siebert S., Varis O., Ward P.J. 2012. Lost food, wasted resources: Global food supply chain losses and their impacts on freshwater, cropland, and fertiliser use. Science of the Total Environment 438: 477–489. DOI: 10.1016/j.scitotenv.2012.08.092.KummuM.de MoelH.PorkkaM.SiebertS.VarisO.WardP.J.2012Lost food, wasted resources: Global food supply chain losses and their impacts on freshwater, cropland, and fertiliser useScience of the Total Environment43847748910.1016/j.scitotenv.2012.08.092Open DOISearch in Google Scholar
Kuyu C.G., Tola Y.B. 2018. Assessment of banana fruit handling practices and associated fungal pathogens in Jimma town market, southwest Ethiopia. Food Science and Nutrition 6(3): 609–616. DOI: 10.1002/fsn3.591.KuyuC.G.TolaY.B.2018Assessment of banana fruit handling practices and associated fungal pathogens in Jimma town market, southwest EthiopiaFood Science and Nutrition6360961610.1002/fsn3.591Open DOISearch in Google Scholar
Lan W., Yang X., Chen M., Xie J. 2022. Oregano essential oil-pectin edible films on shelf-life extension of large yellow croaker (Pseudosciaena crocea) fillet during iced storage. Journal of Aquatic Food Product Technology 31(4): 321–331. DOI: 10.1080/10498850.2022.2048157.LanW.YangX.ChenM.XieJ.2022Oregano essential oil-pectin edible films on shelf-life extension of large yellow croaker (Pseudosciaena crocea) fillet during iced storageJournal of Aquatic Food Product Technology31432133110.1080/10498850.2022.2048157Open DOISearch in Google Scholar
Lee J.Y., Jang S., Aguilar L.E., Park C.H., Kim C.S. 2019. Structural packaging technique using bio-compatible nanofiber with essential oil to prolong the shelf-life of fruit. Journal of Nanoscience and Nanotechnology 19(4): 2228–2231. DOI: 10.1166/jnn.2019.15987.LeeJ.Y.JangS.AguilarL.E.ParkC.H.KimC.S.2019Structural packaging technique using bio-compatible nanofiber with essential oil to prolong the shelf-life of fruitJournal of Nanoscience and Nanotechnology1942228223110.1166/jnn.2019.15987Open DOISearch in Google Scholar
Lianou A., Panagou E.Z., Nychas G.-J.E. 2016. Microbiological spoilage of foods and beverages. In: Subramaniam P. (Eds.), The stability and shelf life of food. Woodhead Publishing, pp. 3–42. DOI: 10.1016/b978-0-08-100435-7.00001-0.LianouA.PanagouE.Z.NychasG.-J.E.2016Microbiological spoilage of foods and beveragesIn:SubramaniamP.(Eds.),The stability and shelf life of foodWoodhead Publishing34210.1016/b978-0-08-100435-7.00001-0Open DOISearch in Google Scholar
Lin Y.H., Chou S.S., Sheu F., Shyu Y.T. 2000. Simultaneous determination of sweeteners and preservatives in preserved fruits by micellar electrokinetic capillary chromatography. Journal of Chromatographic Science 38(8): 345–352. DOI: 10.1093/chromsci/38.8.345.LinY.H.ChouS.S.SheuF.ShyuY.T.2000Simultaneous determination of sweeteners and preservatives in preserved fruits by micellar electrokinetic capillary chromatographyJournal of Chromatographic Science38834535210.1093/chromsci/38.8.345Open DOISearch in Google Scholar
Linares-Morales J.R., Gutiérrez-Méndez N., Rivera-Chavira B.E., Pérez-Vega S.B., Nevárez-Moorillón G.V. 2018. Biocontrol processes in fruits and fresh produce, the use of lactic acid bacteria as a sustainable option. Frontiers in Sustainable Food Systems 2; 50; 13 p. DOI: 10.3389/fsufs2018.00050.Linares-MoralesJ.R.Gutiérrez-MéndezN.Rivera-ChaviraB.E.Pérez-VegaS.B.Nevárez-MoorillónG.V.2018Biocontrol processes in fruits and fresh produce, the use of lactic acid bacteria as a sustainable optionFrontiers in Sustainable Food Systems25013 p.10.3389/fsufs2018.00050Open DOISearch in Google Scholar
Liu C., Hong Q., Chang R.Y.K., Kwok P.C.L., Chan H.-K. 2022. Phage-antibiotic therapy as a promising strategy to combat multidrug-resistant infections and to enhance antimicrobial efficiency. Antibiotics 11(5); 570; 22 p. DOI: 10.3390/antibiotics11050570.LiuC.HongQ.ChangR.Y.K.KwokP.C.L.ChanH.-K.2022Phage-antibiotic therapy as a promising strategy to combat multidrug-resistant infections and to enhance antimicrobial efficiencyAntibiotics11557022 p.10.3390/antibiotics11050570Open DOISearch in Google Scholar
Lloret E., Picouet P., Fernández A. 2012. Matrix effects on the antimicrobial capacity of silver based nanocomposite absorbing materials. LWT – Food Science and Technology 49(2): 333–338. DOI: 10.1016/j.lwt.2012.01.042.LloretE.PicouetP.FernándezA.2012Matrix effects on the antimicrobial capacity of silver based nanocomposite absorbing materialsLWT – Food Science and Technology49233333810.1016/j.lwt.2012.01.042Open DOISearch in Google Scholar
Lu S., Cheng G., Li T., Xue L., Liu X., Huang J., Liu G. 2022. Quantifying supply chain food loss in China with primary data: A large-scale, field-survey based analysis for staple food, vegetables, and fruits. Resources, Conservation and Recycling 177; 106006; 8 p. DOI: 10.1016/j.resconrec.2021.106006.LuS.ChengG.LiT.XueL.LiuX.HuangJ.LiuG.2022Quantifying supply chain food loss in China with primary data: A large-scale, field-survey based analysis for staple food, vegetables, and fruitsResources, Conservation and Recycling1771060068 p.10.1016/j.resconrec.2021.106006Open DOISearch in Google Scholar
Luz C., D’Opazo V., Quiles J.M., Romano R., Mañes J., Meca G. 2020. Biopreservation of tomatoes using fermented media by lactic acid bacteria. LWT – Food Science and Technology 130; 109618; 10 p. DOI: 10.1016/j.lwt.2020.109618.LuzC.D’OpazoV.QuilesJ.M.RomanoR.MañesJ.MecaG.2020Biopreservation of tomatoes using fermented media by lactic acid bacteriaLWT – Food Science and Technology13010961810 p.10.1016/j.lwt.2020.109618Open DOISearch in Google Scholar
Ma J., Yu W., Hou J., Han X., Shao H., Liu Y. 2020. Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservation. International Journal of Food Properties 23(1): 677–692. DOI: 10.1080/10942912.2020.1751656.MaJ.YuW.HouJ.HanX.ShaoH.LiuY.2020Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservationInternational Journal of Food Properties23167769210.1080/10942912.2020.1751656Open DOISearch in Google Scholar
Ma L., Zhang M., Bhandari B., Gao Z. 2017. Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables. Trends in Food Science and Technology 64: 23–38. DOI: 10.1016/j.tifs.2017.03.005.MaL.ZhangM.BhandariB.GaoZ.2017Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetablesTrends in Food Science and Technology64233810.1016/j.tifs.2017.03.005Open DOISearch in Google Scholar
Ma Y., Fu L., Hussain Z., Huang D., Zhu S. 2019. Enhancement of storability and antioxidant systems of sweet cherry fruit by nitric oxide-releasing chitosan nanoparticles (GSNO-CS NPs). Food Chemistry 285: 10–21. DOI: 10.1016/j.foodchem.2019.01.156.MaY.FuL.HussainZ.HuangD.ZhuS.2019Enhancement of storability and antioxidant systems of sweet cherry fruit by nitric oxide-releasing chitosan nanoparticles (GSNO-CS NPs)Food Chemistry285102110.1016/j.foodchem.2019.01.156Open DOISearch in Google Scholar
Ma Y., Yang W., Xia Y., Xue W., Wu H., Li Z. et al. 2022. Properties and applications of intelligent packaging indicators for food spoilage. Membranes 12(5); 477; 17 p. DOI: 10.3390/membranes12050477.MaY.YangW.XiaY.XueW.WuH.LiZ.2022Properties and applications of intelligent packaging indicators for food spoilageMembranes12547717 p.10.3390/membranes12050477Open DOISearch in Google Scholar
Macieira A., Barbosa J., Teixeira P. 2021. Food safety in local farming of fruits and vegetables. International Journal of Environmental Research and Public Health 18(18); 9733; 15 p. DOI: 10.3390/ijerph18189733.MacieiraA.BarbosaJ.TeixeiraP.2021Food safety in local farming of fruits and vegetablesInternational Journal of Environmental Research and Public Health1818973315 p.10.3390/ijerph18189733Open DOISearch in Google Scholar
Mahardiani L., Fani L. Susilowati E. 2022. Incorporation of ZnO nanoparticle in starch-based edible coating matrix for preservation of red globe (Vitis vinifera Linn.). Materials Science Forum 1061: 67–73. DOI: 10.4028/p-w6oa82.MahardianiL.FaniL.SusilowatiE.2022Incorporation of ZnO nanoparticle in starch-based edible coating matrix for preservation of red globe (Vitis vinifera Linn.)Materials Science Forum1061677310.4028/p-w6oa82Open DOISearch in Google Scholar
Mahmoudi R., Razavi F., Rabiei V., Gohari G., Palou L. 2022. Application of glycine betaine coated chitosan nanoparticles alleviate chilling injury and maintain quality of plum (Prunus domestica L) fruit. International Journal of Biological Macromolecules 207: 965–977. DOI: 10.1016/j.ijbiomac.2022.03.167.MahmoudiR.RazaviF.RabieiV.GohariG.PalouL.2022Application of glycine betaine coated chitosan nanoparticles alleviate chilling injury and maintain quality of plum (Prunus domestica L) fruitInternational Journal of Biological Macromolecules20796597710.1016/j.ijbiomac.2022.03.167Open DOISearch in Google Scholar
Mailafia S., Okoh G.R., Olabode H.O.K., Osanupin R. 2017. Isolation and identification of fungi associated with spoilt fruits vended in Gwagwalada market, Abuja, Nigeria. Veterinary World 10(4): 393–397. DOI: 10.14202/vetworld.2017.393-397.MailafiaS.OkohG.R.OlabodeH.O.K.OsanupinR.2017Isolation and identification of fungi associated with spoilt fruits vended in Gwagwalada market, Abuja, NigeriaVeterinary World10439339710.14202/vetworld.2017.393-397Open DOISearch in Google Scholar
Manzur M., Luciardi M.C., Blázquez M.A., Alberto M.R., Cartagena E., Arena M.E. 2023. Citrus sinensis essential oils an innovative antioxidant and antipathogenic dual strategy in food preservation against spoliage bacteria. Antioxidants 12(2); 246; 18 p. DOI: 10.3390/antiox12020246.ManzurM.LuciardiM.C.BlázquezM.A.AlbertoM.R.CartagenaE.ArenaM.E.2023Citrus sinensis essential oils an innovative antioxidant and antipathogenic dual strategy in food preservation against spoliage bacteriaAntioxidants12224618 p.10.3390/antiox12020246Open DOISearch in Google Scholar
Marčiulynas A., Marčiulynienė D., Lynikienė J., Gedminas A., Vaičiukynė M., Menkis A. 2020. Fungi and oomycetes in the irrigation water of forest nurseries. Forests 11(4); 459; 16 p. DOI: 10.3390/f11040459.MarčiulynasA.MarčiulynienėD.LynikienėJ.GedminasA.VaičiukynėM.MenkisA.2020Fungi and oomycetes in the irrigation water of forest nurseriesForests11445916 p.10.3390/f11040459Open DOISearch in Google Scholar
Margalho L.P., Kamimura B.A., Brexó R.P., Alvarenga V.O., Cebeci A.S., Janssen P.W.M. et al. 2021. High through-put screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses. Food Microbiology 100; 103872; 13 p. DOI: 10.1016/j.fm.2021.103872.MargalhoL.P.KamimuraB.A.BrexóR.P.AlvarengaV.O.CebeciA.S.JanssenP.W.M.2021High through-put screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheesesFood Microbiology10010387213 p.10.1016/j.fm.2021.103872Open DOISearch in Google Scholar
Marín A., Plotto A., Atarés L., Chiralt A. 2019. Lactic acid bacteria incorporated into edible coatings to control fungal growth and maintain postharvest quality of grapes. HortScience 54(2): 337–343. DOI: 10.21273/hortsci13661-18.MarínA.PlottoA.AtarésL.ChiraltA.2019Lactic acid bacteria incorporated into edible coatings to control fungal growth and maintain postharvest quality of grapesHortScience54233734310.21273/hortsci13661-18Open DOISearch in Google Scholar
Martínez K., Ortiz M., Albis A., Gutiérrez Castañeda C.G., Valencia M.E., Grande Tovar C.D. 2018. The effect of edible chitosan coatings incorporated with Thymus capitatus essential oil on the shelf-life of strawberry (Fragaria × ananassa) during cold storage. Biomolecules 8(4); 155; 23 p. DOI: 10.3390/biom8040155.MartínezK.OrtizM.AlbisA.Gutiérrez CastañedaC.G.ValenciaM.E.Grande TovarC.D.2018The effect of edible chitosan coatings incorporated with Thymus capitatus essential oil on the shelf-life of strawberry (Fragaria × ananassa) during cold storageBiomolecules8415523 p.10.3390/biom8040155Open DOISearch in Google Scholar
Matadamas-Ortiz A., Hernández-Hernández E., Castaño-Tostado E., Amaro-Reyes A., García-Almendárez B.E., Velazquez G., Regalado-González C. 2023. Long-term refrigerated storage of beef using an active edible film reinforced with mesoporous silica nanoparticles containing oregano essential oil (Lippia graveolens Kunth). International Journal of Molecular Sciences 24(1); 92; 21 p. DOI: 10.3390/ijms24010092.Matadamas-OrtizA.Hernández-HernándezE.Castaño-TostadoE.Amaro-ReyesA.García-AlmendárezB.E.VelazquezG.Regalado-GonzálezC.2023Long-term refrigerated storage of beef using an active edible film reinforced with mesoporous silica nanoparticles containing oregano essential oil (Lippia graveolens Kunth)International Journal of Molecular Sciences2419221 p.10.3390/ijms24010092Open DOISearch in Google Scholar
Maurya A., Singh V.K., Das S., Prasad J., Kedia A., Upadhyay N. et al. 2021. Essential oil nanoemulsion as eco-friendly and safe preservative: Bioefficacy against microbial food deterioration and toxin secretion, mode of action, and future opportunities. Frontiers in Microbiology 12; 751062; 17 p. DOI: 10.3389/fmicb.2021.751062.MauryaA.SinghV.K.DasS.PrasadJ.KediaA.UpadhyayN.2021Essential oil nanoemulsion as eco-friendly and safe preservative: Bioefficacy against microbial food deterioration and toxin secretion, mode of action, and future opportunitiesFrontiers in Microbiology1275106217 p.10.3389/fmicb.2021.751062Open DOISearch in Google Scholar
McNamara K., Tofail S.A.M. 2017. Nanoparticles in biomedical applications. Advances in Physics: X 2(1): 54–88. DOI: 10.1080/23746149.2016.1254570.McNamaraK.TofailS.A.M.2017Nanoparticles in biomedical applicationsAdvances in Physics: X21548810.1080/23746149.2016.1254570Open DOISearch in Google Scholar
Mechai A., Debabza M., Zouari S. 2020. Antagonistic activity of lactic acid bacteria isolated from Algerian traditional fermented milks against multi-drug resistant and β-lactamases-producing pathogenic bacteria. Research Journal of Biotechnology 15(4): 1–8.MechaiA.DebabzaM.ZouariS.2020Antagonistic activity of lactic acid bacteria isolated from Algerian traditional fermented milks against multi-drug resistant and β-lactamases-producing pathogenic bacteriaResearch Journal of Biotechnology15418Search in Google Scholar
de Melo Nazareth T., Luz C., Torrijos R., Quiles J.M., Luciano F.B., Mañes J., Meca G. 2020. Potential application of lactic acid bacteria to reduce aflatoxin B1 and fumonisin B1 occurrence on corn kernels and corn ears. Toxins 12(1): 21; 16 p. DOI: 10.3390/toxins12010021.de Melo NazarethT.LuzC.TorrijosR.QuilesJ.M.LucianoF.B.MañesJ.MecaG.2020Potential application of lactic acid bacteria to reduce aflatoxin B1 and fumonisin B1 occurrence on corn kernels and corn earsToxins1212116 p.10.3390/toxins12010021Open DOISearch in Google Scholar
Mihin H.B., Somda M.K., Kabore D., Sanon S., Akakpo A.Y., Semde Z. et al. 2019. Biopreservation of meat using the essential oil from Hyptis suaveolens Poit. (Lamiaceae) in Burkina Faso. African Journal of Biotechnology 18(29): 808–818. DOI: 10.5897/ajb2019.16888.MihinH.B.SomdaM.K.KaboreD.SanonS.AkakpoA.Y.SemdeZ.2019Biopreservation of meat using the essential oil from Hyptis suaveolens Poit. (Lamiaceae) in Burkina FasoAfrican Journal of Biotechnology182980881810.5897/ajb2019.16888Open DOISearch in Google Scholar
Moghimi N., Khanjari A., Misaghi A., Basti A.A., Kamkar A., Falah F., Bakhtiari S. 2021. Extending the shelf life of fresh camel sausage by the integration of Cuminum cyminum L. essential oil. Journal of Nutrition Fasting and Health 9(4): 334–341. DOI: 10.22038/jnfh.2021.61172.1360.MoghimiN.KhanjariA.MisaghiA.BastiA.A.KamkarA.FalahF.BakhtiariS.2021Extending the shelf life of fresh camel sausage by the integration of Cuminum cyminum L. essential oilJournal of Nutrition Fasting and Health9433434110.22038/jnfh.2021.61172.1360Open DOISearch in Google Scholar
Mohammed S.S.D., Kuhiyep C.Y. 2020. Bacteria and fungi co-biodeterioration of selected fresh tomatoes sold within Ungwan Rimi, Kaduna. Science World Journal 15(1): 48–55.MohammedS.S.D.KuhiyepC.Y.2020Bacteria and fungi co-biodeterioration of selected fresh tomatoes sold within Ungwan Rimi, KadunaScience World Journal1514855Search in Google Scholar
Moradinezhad F. 2021. Quality improvement and shelf life extension of minimally fresh-cut mango fruit using chemical preservatives. Journal of Horticulture and Postharvest Research 4(Special Issue): 13–24. DOI: 10.22077/jhpr.2020.3456.1151.MoradinezhadF.2021Quality improvement and shelf life extension of minimally fresh-cut mango fruit using chemical preservativesJournal of Horticul-ture and Postharvest Research4Special Issue132410.22077/jhpr.2020.3456.1151Open DOISearch in Google Scholar
Moradinezhad F., Ansarifar E., Moghaddam M.M. 2020. Extending the shelf life and maintaining quality of mini-mally-processed pomegranate arils using ascorbic acid coating and modified atmosphere packaging. Journal of Food Measurement and Characterization 14(6): 3445–3454. DOI: 10.1007/s11694-020-00591-1.MoradinezhadF.AnsarifarE.MoghaddamM.M.2020Extending the shelf life and maintaining quality of minimally-processed pomegranate arils using ascorbic acid coating and modified atmosphere packagingJournal of Food Measurement and Characterization1463445345410.1007/s11694-020-00591-1Open DOISearch in Google Scholar
Muhialdin B.J., Kadum H., Zarei M., Meor Hussin A.S. 2020. Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice. LWT – Food Science and Technology 121; 108992; 7 p. DOI: 10.1016/j.lwt.2019.108992.MuhialdinB.J.KadumH.ZareiM.Meor HussinA.S.2020Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juiceLWT – Food Science and Technology1211089927 p.10.1016/j.lwt.2019.108992Open DOISearch in Google Scholar
Munekata P.E.S., Pateiro M., Domínguez R., Nieto G., Kumar M., Dhama K., Lorenzo J.M. 2023. Bioactive compounds from fruits as preservatives. Foods 12(2); 343; 22 p. DOI: 10.3390/foods/12020343.MunekataP.E.S.PateiroM.DomínguezR.NietoG.KumarM.DhamaK.LorenzoJ.M.2023Bioactive compounds from fruits as preservativesFoods12234322 p.10.3390/foods/12020343Open DOISearch in Google Scholar
Mutlu-Ingok A., Devecioglu D., Dikmetas D.N., Karbancioglu-Guler F., Capanoglu E. 2020. Antibacterial, antifungal, antimycotoxigenic, and antioxidant activities of essential oils: An updated review. Molecules 25(20); 4711; 49 p. DOI: 10.3390/molecules25204711.Mutlu-IngokA.DeveciogluD.DikmetasD.N.Karbancioglu-GulerF.CapanogluE.2020Antibacterial, antifungal, antimycotoxigenic, and antioxidant activities of essential oils: An updated reviewMolecules2520471149 p.10.3390/molecules25204711Open DOISearch in Google Scholar
Najmi Z., Scalia A.C., De Giglio E., Cometa S., Cochis A., Colasanto A. et al. 2023. Screening of different essential oils based on their physicochemical and microbiological properties to preserve red fruits and improve their shelf life. Foods 12(2); 332; 21 p. DOI: 10.3390/foods12020332.NajmiZ.ScaliaA.C.De GiglioE.CometaS.CochisA.ColasantoA.2023Screening of different essential oils based on their physicochemical and microbiological properties to preserve red fruits and improve their shelf lifeFoods12233221 p.10.3390/foods12020332Open DOISearch in Google Scholar
Nasrollahzadeh A., Mokhtari S., Khomeiri M., Saris P.E.J. 2022. Antifungal preservation of food by lactic acid bacteria. Foods 11(3); 395; 18 p. DOI: 10.3390/foods11030395.NasrollahzadehA.MokhtariS.KhomeiriM.SarisP.E.J.2022Antifungal preservation of food by lactic acid bacteriaFoods11339518 p.10.3390/foods11030395Open DOISearch in Google Scholar
Ng Z.J., Zarin M.A., Lee C.K., Tan J.S. 2020. Application of bacteriocins in food preservation and infectious disease treatment for humans and livestock: a review. RSC Advances 10(64): 38937–38964. DOI: 10.1039/d0ra06161a.NgZ.J.ZarinM.A.LeeC.K.TanJ.S.2020Application of bacteriocins in food preservation and infectious disease treatment for humans and livestock: a reviewRSC Advances1064389373896410.1039/d0ra06161aOpen DOISearch in Google Scholar
Niluxsshun M.C.D., Masilamani K., Mathiventhan U. 2021. Green synthesis of silver nanoparticles from the extracts of fruit peel of Citrus tangerina, Citrus sinensis, and Citrus limon for antibacterial activities. Bioinorganic Chemistry and Applications 2021; 6695734; 8 p. DOI: 10.1155/2021/6695734.NiluxsshunM.C.D.MasilamaniK.MathiventhanU.2021Green synthesis of silver nanoparticles from the extracts of fruit peel of Citrus tangerina, Citrus sinensis, and Citrus limon for antibacterial activitiesBioinorganic Chemistry and Applications202166957348 p.10.1155/2021/6695734Open DOISearch in Google Scholar
Noktehsanj Avval M., Hosseininezhad M., Pahlavanlo A., Ghoddusi H.B. 2022. Creating optimal conditions for bacteriocin production from Lactiplantibacillus plantarum isolated from traditionally fermented fruits and vegetables. Research and Innovation in Food Science and Technology 11(4): 351–366. DOI: 10.22101/jrifst.2022.331749.1332.Noktehsanj AvvalM.HosseininezhadM.PahlavanloA.GhoddusiH.B.2022Creating optimal conditions for bacteriocin production from Lactiplantibacillus plantarum isolated from traditionally fermented fruits and vegetablesResearch and Innovation in Food Science and Technology11435136610.22101/jrifst.2022.331749.1332Open DOISearch in Google Scholar
Nsengumuremyi D., Adadi P., Oppong G.K., Barakova N.V., Krivoshapkina E.F. 2020. The potential application of nanoparticles on grains during storage. Part 1. An overview of inhibition against fungi and mycotoxin biosynthesis. In: Sabuncuoglu S. (Ed.), Mycotoxins and Food Safety. IntechOpen, UK, pp. 103–134. DOI: 10.5772/intechopen.91005.NsengumuremyiD.AdadiP.OppongG.K.BarakovaN.V.KrivoshapkinaE.F.2020The potential application of nanoparticles on grains during storage. Part 1. An overview of inhibition against fungi and mycotoxin biosynthesisIn:SabuncuogluS.(Ed.),Mycotoxins and Food SafetyIntechOpenUK10313410.5772/intechopen.91005Open DOISearch in Google Scholar
Nunes Silva B., Cadavez V., Teixeira J.A., Gonzales-Barron U. 2020. Effects of essential oils on Escherichia coli inactivation in cheese as described by meta-regression modelling. Foods 9(6); 716; 15 p. DOI: 10.3390/foods9060716.Nunes SilvaB.CadavezV.TeixeiraJ.A.Gonzales-BarronU.2020Effects of essential oils on Escherichia coli inactivation in cheese as described by meta-regression modellingFoods9671615 p.10.3390/foods9060716Open DOISearch in Google Scholar
Nychas G.J.E., Panagou E. 2011. Microbiological spoilage of foods and beverages. In: Kilcast D., Subramaniam P. (Eds.), Food and beverage stability and shelf life. Woodhead Publishing, UK, pp. 3–28. DOI: 10.1533/9780857092540.1.3.NychasG.J.E.PanagouE.2011Microbiological spoilage of foods and beveragesIn:KilcastD.SubramaniamP.(Eds.),Food and beverage stability and shelf lifeWoodhead PublishingUK32810.1533/9780857092540.1.3Open DOISearch in Google Scholar
Odetayo T., Tesfay S., Ngobese N.Z. 2022. Nanotechnology-enhanced edible coating application on climacteric fruits. Food Science and Nutrition 10(7): 2149–2167. DOI: 10.1002/fsn3.2557.OdetayoT.TesfayS.NgobeseN.Z.2022Nanotechnology-enhanced edible coating application on climacteric fruitsFood Science and Nutrition1072149216710.1002/fsn3.2557Open DOISearch in Google Scholar
Ogundare O.C., Odetunde S.K., Omotayo M.A., Sokefun O.O., Akindiya R.O., Akinboro A. 2021. Bio-preservative application of bacteriocins obtained from samples Ictalurus punctatus and fermented Zea mays. African Journal of Microbiology Research 15(8): 408–419. DOI: 10.5897/ajmr2017.8443.OgundareO.C.OdetundeS.K.OmotayoM.A.SokefunO.O.AkindiyaR.O.AkinboroA.2021Bio-preservative application of bacteriocins obtained from samples Ictalurus punctatus and fermented Zea maysAfrican Journal of Microbiology Research15840841910.5897/ajmr2017.8443Open DOISearch in Google Scholar
Oishi S. 2002. Effects of propyl paraben on the male reproductive system. Food and Chemical Toxicology 40(12): 1807–1813. DOI: 10.1016/s0278-6915(02)00204-1.OishiS.2002Effects of propyl paraben on the male reproductive systemFood and Chemical Toxicology40121807181310.1016/s0278-6915(02)00204-1Open DOISearch in Google Scholar
Oladunmoye M.K. 2006. Comparative evaluation of antimicrobial activities and phytochemical screening of two varieties of Acalypha wilkesiana. Trends in Applied Sciences Research 1(5): 538–541. DOI: 10.3923/tasr.2006.538.541.OladunmoyeM.K.2006Comparative evaluation of antimicrobial activities and phytochemical screening of two varieties of Acalypha wilkesianaTrends in Applied Sciences Research1553854110.3923/tasr.2006.538.541Open DOISearch in Google Scholar
Oliveira M., Viñas I., Colàs P., Anguera M., Usall J., Abadias M. 2014. Effectiveness of a bacteriophage in reducing Listeria monocytogenes on fresh-cut fruits and fruit juices. Food Microbiology 38: 137–142. DOI: 10.1016/j.fm.2013.08.018.OliveiraM.ViñasI.ColàsP.AngueraM.UsallJ.AbadiasM.2014Effectiveness of a bacteriophage in reducing Listeria monocytogenes on fresh-cut fruits and fruit juicesFood Microbiology3813714210.1016/j.fm.2013.08.018Open DOISearch in Google Scholar
O’Sullivan L., Bolton D., McAuliffe O., Coffey A. 2019. Bacteriophages in food applications: From foe to friend. Annual Review of Food Science and Technology 10(1): 151–172. DOI: 10.1146/annurev-food-032818-121747.O’SullivanL.BoltonD.McAuliffeO.CoffeyA.2019Bacteriophages in food applications: From foe to friendAnnual Review of Food Science and Technology10115117210.1146/annurev-food-032818-121747Open DOISearch in Google Scholar
Ouiddir M., Bettache G., Leyva Salas M., Pawtowski A., Donot C., Brahimi S. et al. 2019. Selection of Algerian lactic acid bacteria for use as antifungal bio-protective cultures and application in dairy and bakery products. Food Microbiology 82: 160–170. DOI: 10.1016/j.fm.2019.01.020.OuiddirM.BettacheG.Leyva SalasM.PawtowskiA.DonotC.BrahimiS.2019Selection of Algerian lactic acid bacteria for use as antifungal bio-protective cultures and application in dairy and bakery productsFood Microbiology8216017010.1016/j.fm.2019.01.020Open DOISearch in Google Scholar
Panahirad S., Naghshiband-Hassani R., Mahna N. 2020a. Pectin-based edible coating preserves antioxidative capacity of plum fruit during shelf life. Food Science and Technology International 26(7): 583–592. DOI: 10.1177/1082013220916559.PanahiradS.Naghshiband-HassaniR.MahnaN.2020aPectin-based edible coating preserves antioxidative capacity of plum fruit during shelf lifeFood Science and Technology International26758359210.1177/1082013220916559Open DOISearch in Google Scholar
Panahirad S., Naghshiband-Hassani R., Bergin S., Katam R., Mahna N. 2020b. Improvement of postharvest quality of plum (Prunus domestica L.) using polysaccharide-based edible coatings. Plants 9(9); 1148; 16 p. DOI: 10.3390/plants9091148.PanahiradS.Naghshiband-HassaniR.BerginS.KatamR.MahnaN.2020bImprovement of postharvest quality of plum (Prunus domestica L.) using polysaccharide-based edible coatingsPlants99114816 p.10.3390/plants9091148Open DOISearch in Google Scholar
Pandey A.K., Kumar P., Singh P., Tripathi N.N., Bajpai V.K. 2017. Essential oils: Sources of antimicrobials and food preservatives. Frontiers in Microbiology 7; 2161; 14 p. DOI: 10.3389/fmicb.2016.02161.PandeyA.K.KumarP.SinghP.TripathiN.N.BajpaiV.K.2017Essential oils: Sources of antimicrobials and food preservativesFrontiers in Microbiology7216114 p.10.3389/fmicb.2016.02161Open DOISearch in Google Scholar
Plaza L., Altisent R., Alegre I., Viñas I., Abadias M. 2016. Changes in the quality and antioxidant properties of fresh-cut melon treated with the biopreservative culture Pseudomonas graminis CPA-7 during refrigerated storage. Postharvest Biology and Technology 111: 25–30. DOI: 10.1016/j.postharvbio.2015.07.023.PlazaL.AltisentR.AlegreI.ViñasI.AbadiasM.2016Changes in the quality and antioxidant properties of fresh-cut melon treated with the biopreservative culture Pseudomonas graminis CPA-7 during refrigerated storagePostharvest Biology and Technology111253010.1016/j.postharvbio.2015.07.023Open DOISearch in Google Scholar
Plaza P., Torres R., Usall J., Lamarca N., Viñas I. 2004. Evaluation of the potential of commercial postharvest application of essential oils to control citrus decay. Journal of Horticultural Science and Biotechnology 79(6): 935–940. DOI: 10.1080/14620316.2004.11511869.PlazaP.TorresR.UsallJ.LamarcaN.ViñasI.2004Evaluation of the potential of commercial postharvest application of essential oils to control citrus decayJournal of Horticultural Science and Biotechnology79693594010.1080/14620316.2004.11511869Open DOISearch in Google Scholar
Qi Z., Xue X., Xu X., Zhou H., Li W., Yang G., Xie P. 2022. Detoxified and antimicrobial-enhanced olive mill wastewater phenols capping ZnO nanoparticles incorporated with carboxymethyl cellulose for fresh strawberry preservation. Postharvest Biology and Technology 188; 111891. DOI: 10.1016/j.postharvbio.2022.111891.QiZ.XueX.XuX.ZhouH.LiW.YangG.XieP.2022Detoxified and antimicrobial-enhanced olive mill wastewater phenols capping ZnO nanoparticles incorporated with carboxymethyl cellulose for fresh strawberry preservationPostharvest Biology and Technology18811189110.1016/j.postharvbio.2022.111891Open DOISearch in Google Scholar
Racchi I., Scaramuzza N., Hidalgo A., Berni E. 2020. Combined effect of water activity and pH on the growth of food-related ascospore-forming molds. Annals of Microbiology 70; 69; 9 p. DOI: 10.1186/s13213-020-01612-6.RacchiI.ScaramuzzaN.HidalgoA.BerniE.2020Combined effect of water activity and pH on the growth of food-related ascospore-forming moldsAnnals of Microbiology70699 p.10.1186/s13213-020-01612-6Open DOISearch in Google Scholar
Ramos B., Brandão T.R.S., Teixeira P., Silva C.L.M. 2020. Biopreservation approaches to reduce Listeria monocytogenes in fresh vegetables. Food Microbiology 85; 103282; 8 p. DOI: 10.1016/j.fm.2019.103282.RamosB.BrandãoT.R.S.TeixeiraP.SilvaC.L.M.2020Biopreservation approaches to reduce Listeria monocytogenes in fresh vegetablesFood Microbiology851032828 p.10.1016/j.fm.2019.103282Open DOISearch in Google Scholar
Read Q.D., Brown S., Cuéllar A.D., Finn S.M., Gephart J.A., Marston L.T. et al. 2020. Assessing the environmental impacts of halving food loss and waste along the food supply chain. Science of the Total Environment 712: 136255; 11 p. DOI: 10.1016/j.scitotenv.2019.136255.ReadQ.D.BrownS.CuéllarA.D.FinnS.M.GephartJ.A.MarstonL.T.2020Assessing the environmental impacts of halving food loss and waste along the food supply chainScience of the Total Environment71213625511 p.10.1016/j.scitotenv.2019.136255Open DOISearch in Google Scholar
Redekar N.R., Bourret T.B., Eberhart J.L., Johnson G.E., Pitton B.J., Haver D.L. et al. 2020. The population of oomycetes in a recycled irrigation water system at a horticultural nursery in southern California. Water Research 183; 116050. DOI: 10.1016/j.watres.2020.116050.RedekarN.R.BourretT.B.EberhartJ.L.JohnsonG.E.PittonB.J.HaverD.L.2020The population of oomycetes in a recycled irrigation water system at a horticultural nursery in southern CaliforniaWater Research18311605010.1016/j.watres.2020.116050Open DOISearch in Google Scholar
Rehman A., Deyuan Z., Hussain I., Iqbal M.S., Yang Y., Jingdong L. 2018. Prediction of major agricultural fruits production in Pakistan by using an econometric analysis and machine learning technique. International Journal of Fruit Science 18(4): 445–461. DOI: 10.1080/15538362.2018.1485536.RehmanA.DeyuanZ.HussainI.IqbalM.S.YangY.JingdongL.2018Prediction of major agricultural fruits production in Pakistan by using an econometric analysis and machine learning techniqueInternational Journal of Fruit Science18444546110.1080/15538362.2018.1485536Open DOISearch in Google Scholar
Riaz A., Aadil R.M., Amoussa A.M.O., Bashari M., Abid M., Hashim M.M. 2021. Application of chitosan-based apple peel polyphenols edible coating on the preservation of strawberry (Fragaria ananassa cv Hongyan) fruit. Journal of Food Processing and Preservation 45(1); e15018; 10 p. DOI: 10.1111/jfpp.15018.RiazA.AadilR.M.AmoussaA.M.O.BashariM.AbidM.HashimM.M.2021Application of chitosan-based apple peel polyphenols edible coating on the preservation of strawberry (Fragaria ananassa cv Hongyan) fruitJournal of Food Processing and Preservation451e1501810 p.10.1111/jfpp.15018Open DOISearch in Google Scholar
Rimá de Oliveira K.Á., Fernandes K.F.D., Leite de Souza E. 2021. Current advances on the development and application of probiotic-loaded edible films and coatings for the bioprotection of fresh and minimally processed fruit and vegetables. Foods 10(9); 2207; 17 p. DOI: 10.3390/foods.10092207.Rimá de OliveiraK.Á.FernandesK.F.D.Leite de SouzaE.2021Current advances on the development and application of probiotic-loaded edible films and coatings for the bioprotection of fresh and minimally processed fruit and vegetablesFoods109220717 p.10.3390/foods.10092207Open DOISearch in Google Scholar
Ríos J.-L. 2016. Essential oils: What they are and how the terms are used and defined. In: Preedy V.R. (Ed.), Essential Oils in Food Preservation, Flavor and Safety, Academic Press, USA, pp. 3–10. DOI: 10.1016/b978-0-12-416641-7.00001-8.RíosJ.-L.2016Essential oils: What they are and how the terms are used and definedIn:PreedyV.R.(Ed.),Essential Oils in Food Preservation, Flavor and SafetyAcademic PressUSA31010.1016/b978-0-12-416641-7.00001-8Open DOISearch in Google Scholar
Rodríguez G.M., Sibaja J.C., Espitia P.J.P., Otoni C.G. 2020. Antioxidant active packaging based on papaya edible films incorporated with Moringa oleifera and ascorbic acid for food preservation. Food Hydrocolloids 103; 105630. DOI: 10.1016/j.foodhyd.2019.105630.RodríguezG.M.SibajaJ.C.EspitiaP.J.P.OtoniC.G.2020Antioxidant active packaging based on papaya edible films incorporated with Moringa oleifera and ascorbic acid for food preservationFood Hydrocolloids10310563010.1016/j.foodhyd.2019.105630Open DOISearch in Google Scholar
Routledge E.J., Parker J., Odum J., Ashby J., Sumpter J.P. 1998. Some alkyl hydroxy benzoate preservatives (parabens) are estrogenic. Toxicology and Applied Pharmacology 153(1): 12–19. DOI: 10.1006/taap.1998.8544.RoutledgeE.J.ParkerJ.OdumJ.AshbyJ.SumpterJ.P.1998Some alkyl hydroxy benzoate preservatives (parabens) are estrogenicToxicology and Applied Pharmacology1531121910.1006/taap.1998.8544Open DOISearch in Google Scholar
Saleh F.R. 2020. Bacteriophage as bio-preserving to enhance shelf life of fruit and vegetables. Plant Archives 20(1): 359–362.SalehF.R.2020Bacteriophage as bio-preserving to enhance shelf life of fruit and vegetablesPlant Archives201359362Search in Google Scholar
Saleh I., Al-Thani R. 2019. Fungal food spoilage of supermarkets’ displayed fruits. Veterinary World 12(11): 1877–1883. DOI: 10.14202/vetworld.2019.1877-1883.SalehI.Al-ThaniR.2019Fungal food spoilage of supermarkets’ displayed fruitsVeterinary World12111877188310.14202/vetworld.2019.1877-1883Open DOISearch in Google Scholar
Salem M.F., Abd-Elraoof W.A., Tayel A.A., Alzuaibr F.M., Abonama O.M. 2022. Antifungal application of biosynthesized selenium nanoparticles with pomegranate peels and nanochitosan as edible coatings for citrus green mold protection. Journal of Nanobiotechnology 20; 182; 12 p. DOI: 10.1186/s12951-022-01393-x.SalemM.F.Abd-ElraoofW.A.TayelA.A.AlzuaibrF.M.AbonamaO.M.2022Antifungal application of biosynthesized selenium nanoparticles with pomegranate peels and nanochitosan as edible coatings for citrus green mold protectionJournal of Nanobiotechnology2018212 p.10.1186/s12951-022-01393-xOpen DOISearch in Google Scholar
Sandulachi E.I., Tatarov P.G. 2012. Water activity concept and its role in strawberries food. Chemistry Journal of Moldova 7(2): 103–115. DOI: 10.19261/cjm.2012.07(2).07.SandulachiE.I.TatarovP.G.2012Water activity concept and its role in strawberries foodChemistry Journal of Moldova7210311510.19261/cjm.2012.07(2).07Open DOISearch in Google Scholar
Saqueti B.H.F., Alves E.S., Castro M.C., dos Santos P.D.S., Sinosaki N.B.M., Senes C.E.R. et al. 2021. Shelf life of bioactive compounds from acerola pulp (Malpighia spp.) through freeze-drying and microencapsulation. Journal of the Brazilian Chemical Society 32(10): 2009–2016. DOI: 10.21577/0103-5053.20210096.SaquetiB.H.F.AlvesE.S.CastroM.C.dos SantosP.D.S.SinosakiN.B.M.SenesC.E.R.2021Shelf life of bioactive compounds from acerola pulp (Malpighia spp.) through freeze-drying and microencapsulationJournal of the Brazilian Chemical Society32102009201610.21577/0103-5053.20210096Open DOISearch in Google Scholar
Sarika A.R., Lipton A.P., Aishwarya M.S. 2019. Biopreservative efficacy of bacteriocin GP1 of Lactobacillus rhamnosus GP1 on stored fish filets. Frontiers in Nutrition 6; 29; 7 p. DOI: 10.3389/fnut.2019.00029.SarikaA.R.LiptonA.P.AishwaryaM.S.2019Biopreservative efficacy of bacteriocin GP1 of Lactobacillus rhamnosus GP1 on stored fish filetsFrontiers in Nutrition6297 p.10.3389/fnut.2019.00029Open DOISearch in Google Scholar
Sathe S.J., Nawani N.N., Dhakephalkar P.K., Kapadnis B.P. 2007. Antifungal lactic acid bacteria with potential to prolong shelf-life of fresh vegetables. Journal of Applied Microbiology 103(6): 2622–2628. DOI: 10.1111/j.1365-2672.2007.03525.x.SatheS.J.NawaniN.N.DhakephalkarP.K.KapadnisB.P.2007Antifungal lactic acid bacteria with potential to prolong shelf-life of fresh vegetablesJournal of Applied Microbiology10362622262810.1111/j.1365-2672.2007.03525.xOpen DOISearch in Google Scholar
Schirone M., Visciano P. 2021. Trends of major foodborne outbreaks in the European Union during the years 2015–2019. Hygiene 1(3): 106–119. DOI: 10.3390/hygiene1030010.SchironeM.ViscianoP.2021Trends of major foodborne outbreaks in the European Union during the years 2015–2019Hygiene1310611910.3390/hygiene1030010Open DOISearch in Google Scholar
Seyedzade Hashemi S., Khorshidian N., Mohammadi M. 2022. An insight to potential application of synbiotic edible films and coatings in food products. Frontiers in Nutrition 9; 875368; 14 p. DOI: 10.3389/fnut.2022.875368.Seyedzade HashemiS.KhorshidianN.MohammadiM.2022An insight to potential application of synbiotic edible films and coatings in food productsFrontiers in Nutrition987536814 p.10.3389/fnut.2022.875368Open DOISearch in Google Scholar
Sezer B., Tayyarcan E.K., Boyaci I.H. 2022. The use of bacteriophage-based edible coatings for the biocontrol of Salmonella in strawberries. Food Control 135; 108812. DOI: 10.1016/j.foodcont.2022.108812.SezerB.TayyarcanE.K.BoyaciI.H.2022The use of bacteriophage-based edible coatings for the biocontrol of Salmonella in strawberriesFood Control13510881210.1016/j.foodcont.2022.108812Open DOISearch in Google Scholar
Sharma S., Sharma N., Kaushal N. 2023. Utilization of novel bacteriocin synthesized silver nanoparticles (AgNPs) for their application in antimicrobial packaging for preservation of tomato fruit. Frontiers in Sustainable Food Systems 7; 1072738; 11 p. DOI: 10.3389/fsufs.2023.1072738.SharmaS.SharmaN.KaushalN.2023Utilization of novel bacteriocin synthesized silver nanoparticles (AgNPs) for their application in antimicrobial packaging for preservation of tomato fruitFrontiers in Sustainable Food Systems7107273811 p.10.3389/fsufs.2023.1072738Open DOISearch in Google Scholar
Shehab M.M., Elbialy Z.I., Tayel A.A., Moussa S.H., Al-Hawary I.I. 2022. Quality boost and shelf-life prolongation of African catfish fillet using Lepidium sativum mucilage extract and selenium nanoparticles. Journal of Food Quality 2022; 9063801; 10 p. DOI: 10.1155/2022/9063801.ShehabM.M.ElbialyZ.I.TayelA.A.MoussaS.H.Al-HawaryI.I.2022Quality boost and shelf-life prolongation of African catfish fillet using Lepidium sativum mucilage extract and selenium nanoparticlesJournal of Food Quality2022906380110 p.10.1155/2022/9063801Open DOISearch in Google Scholar
Sidhu P.K., Nehra K. 2019. Bacteriocin-nanoconjugates as emerging compounds for enhancing antimicrobial activity of bacteriocins. Journal of King Saud University – Science 31(4): 758–767. DOI: 10.1016/j.jksus.2017.12.007.SidhuP.K.NehraK.2019Bacteriocin-nanoconjugates as emerging compounds for enhancing antimicrobial activity of bacteriocinsJournal of King Saud University – Science31475876710.1016/j.jksus.2017.12.007Open DOISearch in Google Scholar
Singh T., Shukla S., Kumar P., Wahla V., Bajpai V.K., Rather I.A. 2017. Application of nanotechnology in food science: Perception and overview. Frontiers in Microbiology 8; 1501; 7 p. DOI: 10.3389/fmicb.2017.01501.SinghT.ShuklaS.KumarP.WahlaV.BajpaiV.K.RatherI.A.2017Application of nanotechnology in food science: Perception and overviewFrontiers in Microbiology815017 p.10.3389/fmicb.2017.01501Open DOISearch in Google Scholar
Snyder A.B., Worobo R.W. 2018. The incidence and impact of microbial spoilage in the production of fruit and vegetable juices as reported by juice manufacturers. Food Control 85: 144–150. DOI: 10.1016/j.foodcont.2017.09.025.SnyderA.B.WoroboR.W.2018The incidence and impact of microbial spoilage in the production of fruit and vegetable juices as reported by juice manufacturersFood Control8514415010.1016/j.foodcont.2017.09.025Open DOISearch in Google Scholar
Song H., Yuan W., Jin P., Wang W., Wang X., Yang L., Zhang Y. 2016. Effects of chitosan/nanosilica on postharvest quality and antioxidant capacity of loquat fruit during cold storage. Postharvest Biology and Technology 119: 41–48. DOI: 10.1016/j.postharvbio.2016.04.015.SongH.YuanW.JinP.WangW.WangX.YangL.ZhangY.2016Effects of chitosan/nanosilica on postharvest quality and antioxidant capacity of loquat fruit during cold storagePostharvest Biology and Technology119414810.1016/j.postharvbio.2016.04.015Open DOISearch in Google Scholar
Speranza B., Petruzzi L., Bevilacqua A., Gallo M., Campaniello D., Sinigaglia M., Corbo M. 2017. Encapsulation of active compounds in fruit and vegetable juice processing: Current state and perspectives. Journal of Food Science 82(6): 1291–1301. DOI: 10.1111/1750-3841.13727.SperanzaB.PetruzziL.BevilacquaA.GalloM.CampanielloD.SinigagliaM.CorboM.2017Encapsulation of active compounds in fruit and vegetable juice processing: Current state and perspectivesJournal of Food Science8261291130110.1111/1750-3841.13727Open DOISearch in Google Scholar
Stiles M.E., Holzapfel W.H. 1997. Lactic acid bacteria of foods and their current taxonomy. International Journal of Food Microbiology 36(1): 1–29. DOI: 10.1016/s0168-1605(96)01233-0.StilesM.E.HolzapfelW.H.1997Lactic acid bacteria of foods and their current taxonomyInternational Journal of Food Microbiology36112910.1016/s0168-1605(96)01233-0Open DOISearch in Google Scholar
Strawn L.K., Fortes E.D., Bihn E.A., Nightingale K.K., Gröhn Y.T., Worobo R.W. et al. 2013. Landscape and meteorological factors affecting prevalence of three foodborne pathogens in fruit and vegetable farms. Applied and Environmental Microbiology 79(2): 588–600. DOI: 10.1128/aem.02491-12.StrawnL.K.FortesE.D.BihnE.A.NightingaleK.K.GröhnY.T.WoroboR.W.2013Landscape and meteorological factors affecting prevalence of three foodborne pathogens in fruit and vegetable farmsApplied and Environmental Microbiology79258860010.1128/aem.02491-12Open DOISearch in Google Scholar
Stupar J., Holøymoen I.G., Hoel S., Lerfall J., Rustad T., Jakobsen A.N. 2021. Diversity and antimicrobial activity towards Listeria spp. and Escherichia coli among lactic acid bacteria isolated from ready-to-eat seafood. Foods 10(2); 271; 17 p. DOI: 10.3390/foods10020271.StuparJ.HoløymoenI.G.HoelS.LerfallJ.RustadT.JakobsenA.N.2021Diversity and antimicrobial activity towards Listeria spp. and Escherichia coli among lactic acid bacteria isolated from ready-to-eat seafoodFoods10227117 p.10.3390/foods10020271Open DOISearch in Google Scholar
Tao R., Sedman J., Ismail A. 2021. Antimicrobial activity of various essential oils and their application in active packaging of frozen vegetable products. Food Chemistry 360: 129956; 8 p. DOI: 10.1016/j.foodchem.2021.129956.TaoR.SedmanJ.IsmailA.2021Antimicrobial activity of various essential oils and their application in active packaging of frozen vegetable productsFood Chemistry3601299568 p.10.1016/j.foodchem.2021.129956Open DOISearch in Google Scholar
Tavassoli-Kafrani E., Gamage M.V., Dumée L.F., Kong L., Zhao S. 2022. Edible films and coatings for shelf life extension of mango: a review. Critical Reviews in Food Science and Nutrition 62(9): 2432–2459. DOI: 10.1080/10408398.2020.1853038.Tavassoli-KafraniE.GamageM.V.DuméeL.F.KongL.ZhaoS.2022Edible films and coatings for shelf life extension of mango: a reviewCritical Reviews in Food Science and Nutrition6292432245910.1080/10408398.2020.1853038Open DOISearch in Google Scholar
Tayel A.A., Elzahy A.F., Moussa S.H., Al-Saggaf M.S., Diab A.M. 2020. Biopreservation of shrimps using composed edible coatings from chitosan nanoparticles and cloves extract. Journal of Food Quality 2020; 8878452; 10 p. DOI: 10.1155/2020/8878452.TayelA.A.ElzahyA.F.MoussaS.H.Al-SaggafM.S.DiabA.M.2020Biopreservation of shrimps using composed edible coatings from chitosan nanoparticles and cloves extractJournal of Food Quality2020887845210 p.10.1155/2020/8878452Open DOISearch in Google Scholar
Temiz N.N., Özdemir K.S. 2021. Microbiological and physicochemical quality of strawberries (Fragaria × ananassa) coated with Lactobacillus rhamnosus and inulin enriched gelatin films. Postharvest Biology and Technology 173, 111433. DOI: 10.1016/j.postharvbio.2020.111433.TemizN.N.ÖzdemirK.S.2021Microbiological and physicochemical quality of strawberries (Fragaria × ananassa) coated with Lactobacillus rhamnosus and inulin enriched gelatin filmsPostharvest Biology and Technology17311143310.1016/j.postharvbio.2020.111433Open DOISearch in Google Scholar
Tenea G.N., Olmedo D., Ortega C. 2020. Peptide-based formulation from lactic acid bacteria impairs the pathogen growth in Ananas comosus (pineapple). Coatings 10(5); 457; 12 p. DOI: 10.3390/coatings10050457.TeneaG.N.OlmedoD.OrtegaC.2020Peptide-based formulation from lactic acid bacteria impairs the pathogen growth in Ananas comosus (pineapple)Coatings10545712 p.10.3390/coatings10050457Open DOISearch in Google Scholar
Todorov S.D., Popov I., Weeks R., Chikindas M.L. 2022. Use of bacteriocins and bacteriocinogenic beneficial organisms in food products: Benefits, challenges, concerns. Foods 11(19); 3145; 21 p. DOI: 10.3390/foods11193145.TodorovS.D.PopovI.WeeksR.ChikindasM.L.2022Use of bacteriocins and bacteriocinogenic beneficial organisms in food products: Benefits, challenges, concernsFoods1119314521 p.10.3390/foods11193145Open DOISearch in Google Scholar
Touré A., Lu H.B., Zhang X., Xueming X. 2011. Microencapsulation of ginger oil in 18DE malto-dextrin/whey protein isolate. Journal of Herbs, Spices and Medicinal Plants 17(2): 183–195. DOI: 10.1080/10496475.2011.583137.TouréA.LuH.B.ZhangX.XuemingX.2011Microencapsulation of ginger oil in 18DE malto-dextrin/whey protein isolateJournal of Herbs, Spices and Medicinal Plants17218319510.1080/10496475.2011.583137Open DOISearch in Google Scholar
Trias R., Bañeras L., Montesinos E., Badosa E. 2008. Lactic acid bacteria from fresh fruit and vegetables as biocontrol agents of phytopathogenic bacteria and fungi. International Microbiology 11(4): 231–236. DOI: 10.2436/20.1501.01.66.TriasR.BañerasL.MontesinosE.BadosaE.2008Lactic acid bacteria from fresh fruit and vegetables as biocontrol agents of phytopathogenic bacteria and fungiInternational Microbiology11423123610.2436/20.1501.01.66Open DOISearch in Google Scholar
Tumbarski Y., Lante A., Krastanov A. 2018. Immobilization of bacteriocins from lactic acid bacteria and possibilities for application in food biopreservation. Open Biotechnology Journal 12: 25–32. DOI: 10.2174/1874070701812010025.TumbarskiY.LanteA.KrastanovA.2018Immobilization of bacteriocins from lactic acid bacteria and possibilities for application in food biopreservationOpen Biotechnology Journal12253210.2174/1874070701812010025Open DOISearch in Google Scholar
Tumbarski Y., Nikolova R., Petkova N., Ivanov I., Lante A. 2019. Biopreservation of fresh strawberries by carboxymethyl cellulose edible coatings enriched with a bacteriocin from Bacillus methylotrophicus BM47. Food Technology and Biotechnology 57(2): 230–237. DOI: 10.17113/ftb.57.02.19.6128.TumbarskiY.NikolovaR.PetkovaN.IvanovI.LanteA.2019Biopreservation of fresh strawberries by carboxymethyl cellulose edible coatings enriched with a bacteriocin from Bacillus methylotrophicus BM47Food Technology and Biotechnology57223023710.17113/ftb.57.02.19.6128Open DOISearch in Google Scholar
Tumbarski Y., Petkova N., Todorova M., Ivanov I., Deseva I., Mihaylova D., Ibrahim S.A. 2020. Effects of pectin-based edible coatings containing a bacteriocin of Bacillus methylotrophicus BM47 on the quality and storage life of fresh blackberries. Italian Journal of Food Science 32(2): 420–437. DOI: 10.14674/ijfs-1663.TumbarskiY.PetkovaN.TodorovaM.IvanovI.DesevaI.MihaylovaD.IbrahimS.A.2020Effects of pectin-based edible coatings containing a bacteriocin of Bacillus methylotrophicus BM47 on the quality and storage life of fresh blackberriesItalian Journal of Food Science32242043710.14674/ijfs-1663Open DOISearch in Google Scholar
Udayakumar S., Rasika D.M.D., Priyashantha H., Vidanarachchi J.K., Ranadheera C.S. 2022. Probiotics and beneficial microorganisms in biopreservation of plant-based foods and beverages. Applied Sciences 12(22); 11737; 17 p. DOI: 10.3390/app122211737.UdayakumarS.RasikaD.M.D.PriyashanthaH.VidanarachchiJ.K.RanadheeraC.S.2022Probiotics and beneficial microorganisms in biopreservation of plant-based foods and beveragesApplied Sciences12221173717 p.10.3390/app122211737Open DOISearch in Google Scholar
Umer M., Liu J., You H., Xu C., Dong K., Luo N. et al. 2019. Genomic, morphological and biological traits of the viruses infecting major fruit trees. Viruses 11(6); 515; 12 p. DOI: 10.3390/v11060515.UmerM.LiuJ.YouH.XuC.DongK.LuoN.2019Genomic, morphological and biological traits of the viruses infecting major fruit treesViruses11651512 p.10.3390/v11060515Open DOISearch in Google Scholar
Uyttendaele M., Jaykus L.-A., Amoah P., Chiodini A., Cunliffe D., Jacxsens L. et al. 2015. Microbial hazards in irrigation water: Standards, norms, and testing to manage use of water in fresh produce primary production. Comprehensive Reviews in Food Science and Food Safety 14(4): 336–356. DOI: 10.1111/1541-4337.12133.UyttendaeleM.JaykusL.-A.AmoahP.ChiodiniA.CunliffeD.JacxsensL.2015Microbial hazards in irrigation water: Standards, norms, and testing to manage use of water in fresh produce primary productionComprehensive Reviews in Food Science and Food Safety14433635610.1111/1541-4337.12133Open DOISearch in Google Scholar
Valková V., Ďúranová H., Galovičová L., Vukovic N.L., Vukic M., Kowalczewski P.Ł., Kačániová M. 2022. Application of three types of cinnamon essential oils as natural antifungal preservatives in wheat bread. Applied Sciences 12(21); 10888; 18 p. DOI: 10.3390/app122110888.ValkováV.ĎúranováH.GalovičováL.VukovicN.L.VukicM.KowalczewskiP.Ł.KačániováM.2022Application of three types of cinnamon essential oils as natural antifungal preservatives in wheat breadApplied Sciences12211088818 p.10.3390/app122110888Open DOISearch in Google Scholar
Vanham D., Bouraoui F., Leip A., Grizzetti B., Bidoglio G. 2015. Lost water and nitrogen resources due to EU consumer food waste. Environmental Research Letters 10(8): 084008; 15 p. DOI: 10.1088/1748-9326/10/8/084008.VanhamD.BouraouiF.LeipA.GrizzettiB.BidoglioG.2015Lost water and nitrogen resources due to EU consumer food wasteEnvironmental Research Letters10808400815 p.10.1088/1748-9326/10/8/084008Open DOISearch in Google Scholar
Vasconcelos de Oliveira C.E., Magnani M., Veríssimo de Sales C., Lima de Souza Pontes A., Campos-Takaki G.M., Stamford T.C.M., Leite de Souza E. 2014. Effects of chitosan from Cunninghamella elegans on virulence of postharvest pathogenic fungi in table grapes (Vitis labrusca L.). International Journal of Food Microbiology 171: 54–61. DOI: 10.1016/j.ijfoodmicro.2013.11.006.Vasconcelos de OliveiraC.E.MagnaniM.Veríssimo de SalesC.Lima de Souza PontesA.Campos-TakakiG.M.StamfordT.C.M.Leite de SouzaE.2014Effects of chitosan from Cunninghamella elegans on virulence of postharvest pathogenic fungi in table grapes (Vitis labrusca L.)International Journal of Food Microbiology171546110.1016/j.ijfoodmicro.2013.11.006Open DOISearch in Google Scholar
Veerappan K., Natarajan S., Chung H., Park J. 2021. Molecular insights of fruit quality traits in peaches, Prunus persica. Plants 10(10); 2191; 14 p. DOI: 10.3390/plants10102191.VeerappanK.NatarajanS.ChungH.ParkJ.2021Molecular insights of fruit quality traits in peaches, Prunus persicaPlants1010219114 p.10.3390/plants10102191Open DOISearch in Google Scholar
Vieira J.M., Flores-López M.L., Jasso de Rodríguez D., Sousa M.C., Vicente A.A., Martins J.T. 2016. Effect of chitosan–Aloe vera coating on postharvest quality of blueberry (Vaccinium corymbosum) fruit. Postharvest Biology and Technology 116: 88–97. DOI: 10.1016/j.postharvbio.2016.01.011.VieiraJ.M.Flores-LópezM.L.Jasso de RodríguezD.SousaM.C.VicenteA.A.MartinsJ.T.2016Effect of chitosan–Aloe vera coating on postharvest quality of blueberry (Vaccinium corymbosum) fruitPostharvest Biology and Technology116889710.1016/j.postharvbio.2016.01.011Open DOISearch in Google Scholar
Vonasek E.L., Choi A.H., Sanchez J. Jr., Nitin N. 2018. Incorporating phage therapy into WPI dip coatings for applications on fresh whole and cut fruit and vegetable surfaces. Journal of Food Science 83(7): 1871–1879. DOI: 10.1111/1750-3841.14188.VonasekE.L.ChoiA.H.SanchezJ.Jr.NitinN.2018Incorporating phage therapy into WPI dip coatings for applications on fresh whole and cut fruit and vegetable surfacesJournal of Food Science8371871187910.1111/1750-3841.14188Open DOISearch in Google Scholar
Waheed S., Siddique N. 2009. Evaluation of dietary status with respect to trace element intake from dry fruits consumed in Pakistan: A study using instrumental neutron activation analysis. International Journal of Food Sciences and Nutrition 60(4): 333–343. DOI: 10.1080/09637480801987641.WaheedS.SiddiqueN.2009Evaluation of dietary status with respect to trace element intake from dry fruits consumed in Pakistan: A study using instrumental neutron activation analysisInternational Journal of Food Sciences and Nutrition60433334310.1080/09637480801987641Open DOISearch in Google Scholar
Wang L., Hu C., Shao L. 2017. The antimicrobial activity of nanoparticles: present situation and prospects for the future. International Journal of Nanomedicine 12: 1227–1249. DOI: 10.2147/ijn.s121956.WangL.HuC.ShaoL.2017The antimicrobial activity of nanoparticles: present situation and prospects for the futureInternational Journal of Nanomedicine121227124910.2147/ijn.s121956Open DOISearch in Google Scholar
WHO 2022. Estimating the burden of foodborne diseases. https://www.who.int/activities/estimating-the-bur-den-of-foodborne-diseasesWHO2022Estimating the burden of foodborne diseaseshttps://www.who.int/activities/estimating-the-bur-den-of-foodborne-diseasesSearch in Google Scholar
Wiernasz N., Leroi F., Chevalier F., Cornet J., Cardinal M., Rohloff J. et al. 2020. Salmon gravlax biopreservation with lactic acid bacteria: A polyphasic approach to assessing the impact on organoleptic properties, microbial ecosystem and volatilome composition. Frontiers in Microbiology 10; 3103; 20 p. DOI: 10.3389/fmicb.2019.03103.WiernaszN.LeroiF.ChevalierF.CornetJ.CardinalM.RohloffJ.2020Salmon gravlax biopreservation with lactic acid bacteria: A polyphasic approach to assessing the impact on organoleptic properties, microbial ecosystem and volatilome compositionFrontiers in Microbiology10310320 p.10.3389/fmicb.2019.03103Open DOISearch in Google Scholar
Won M.Y., Min S.C. 2018. Coating Satsuma mandarin using grapefruit seed extract-incorporated carnauba wax for its preservation. Food Science and Biotechnology 27(6): 1649–1658. DOI: 10.1007/s10068-018-0327-z.WonM.Y.MinS.C.2018Coating Satsuma mandarin using grapefruit seed extract-incorporated carnauba wax for its preservationFood Science and Biotechnology2761649165810.1007/s10068-018-0327-zOpen DOISearch in Google Scholar
Xin Y., Chen F., Lai S., Yang H. 2017. Influence of chitosan-based coatings on the physicochemical properties and pectin nanostructure of Chinese cherry. Postharvest Biology and Technology 133: 64–71. DOI: 10.1016/j.postharvbio.2017.06.010.XinY.ChenF.LaiS.YangH.2017Influence of chitosan-based coatings on the physicochemical properties and pectin nanostructure of Chinese cherryPostharvest Biology and Technology133647110.1016/j.postharvbio.2017.06.010Open DOISearch in Google Scholar
Xiu-Qin L., Chao J., Wei Y., Yun L., Min-Li Y., Xiao-Gang C. 2008. UPLC-PDAD analysis for simultaneous determination of ten synthetic preservatives in foodstuff. Chromatographia 68(1–2): 57–63. DOI: 10.1365/s10337-008-0645-z.Xiu-QinL.ChaoJ.WeiY.YunL.Min-LiY.Xiao-GangC.2008UPLC-PDAD analysis for simultaneous determination of ten synthetic preservatives in foodstuffChromatographia681–2576310.1365/s10337-008-0645-zOpen DOISearch in Google Scholar
Xu Y. 2021. Phage and phage lysins: New era of bio-preservatives and food safety agents. Journal of Food Science 86(8): 3349–3373. DOI: 10.1111/1750-3841.15843.XuY.2021Phage and phage lysins: New era of bio-preservatives and food safety agentsJournal of Food Science8683349337310.1111/1750-3841.15843Open DOISearch in Google Scholar
Yang X., Yan R., Chen Q., Fu M. 2020a. Analysis of flavor and taste attributes differences treated by chemical preservatives: a case study in strawberry fruits treated by 1-methylcyclopropene and chlorine dioxide. Journal of Food Science and Technology 57(12): 4371–4382. DOI: 10.1007/s13197-020-04474-7.YangX.YanR.ChenQ.FuM.2020aAnalysis of flavor and taste attributes differences treated by chemical preservatives: a case study in strawberry fruits treated by 1-methylcyclopropene and chlorine dioxideJournal of Food Science and Technology57124371438210.1007/s13197-020-04474-7Open DOISearch in Google Scholar
Yang M., Liang Z., Wang L., Qi M., Luo Z., Li L. 2020b. Microencapsulation delivery system in food industry – Challenge and the way forward. Advances in Polymer Technology 2020(Special Issue); 7531810; 14 p. DOI: 10.1155/2020/7531810.YangM.LiangZ.WangL.QiM.LuoZ.LiL.2020bMicroencapsulation delivery system in food industry – Challenge and the way forwardAdvances in Polymer Technology2020Special Issue753181014 p.10.1155/2020/7531810Open DOISearch in Google Scholar
Yigit F., Özcan M., Akgül A. 2000. Inhibitory effect of some spice essential oils on Penicillium digitatum causing postharvest rot in citrus. Grasas y Aceites 51(4): 237–240. DOI: 10.3989/gya.2000.v51.i4.417.YigitF.ÖzcanM.AkgülA.2000Inhibitory effect of some spice essential oils on Penicillium digitatum causing postharvest rot in citrusGrasas y Aceites51423724010.3989/gya.2000.v51.i4.417Open DOISearch in Google Scholar
Yousaf H., Mehmood A., Ahmad K.S., Raffi M. 2020. Green synthesis of silver nanoparticles and their applications as an alternative antibacterial and antioxidant agents. Materials Science and Engineering C 112; 110901; 7 p. DOI: 10.1016/j.msec.2020.110901.YousafH.MehmoodA.AhmadK.S.RaffiM.2020Green synthesis of silver nanoparticles and their applications as an alternative antibacterial and antioxidant agentsMaterials Science and Engineering C1121109017 p.10.1016/j.msec.2020.110901Open DOISearch in Google Scholar
Yu C.-P., Chou Y.-C., Wu D.-C., Cheng C.-G., Cheng C.-A. 2021. Surveillance of foodborne diseases in Taiwan: A retrospective study. Medicine 100(5); e24424; 6 p. DOI: 10.1097/md.0000000000024424.YuC.-P.ChouY.-C.WuD.-C.ChengC.-G.ChengC.-A.2021Surveillance of foodborne diseases in Taiwan: A retrospective studyMedicine1005e244246 p.10.1097/md.0000000000024424Open DOISearch in Google Scholar
Zapaśnik A., Sokołowska B., Bryła M. 2022. Role of lactic acid bacteria in food preservation and safety. Foods 11(9); 1283; 17 p. DOI: 10.3390/foods11091283.ZapaśnikA.SokołowskaB.BryłaM.2022Role of lactic acid bacteria in food preservation and safetyFoods119128317 p.10.3390/foods11091283Open DOISearch in Google Scholar
Zhang W., Rhim J.-W. 2022. Functional edible films/coatings integrated with lactoperoxidase and lysozyme and their application in food preservation. Food Control 133; 108670. DOI: 10.1016/j.foodcont.2021.108670.ZhangW.RhimJ.-W.2022Functional edible films/coatings integrated with lactoperoxidase and lysozyme and their application in food preservationFood Control13310867010.1016/j.foodcont.2021.108670Open DOISearch in Google Scholar
Zhao P., Ndayambaje J.P., Liu X., Xia X. 2020. Microbial spoilage of fruits: A review on causes and prevention methods. Food Reviews International 38(sup1): 225–246. DOI: 10.1080/87559129.2020.1858859.ZhaoP.NdayambajeJ.P.LiuX.XiaX.2020Microbial spoilage of fruits: A review on causes and prevention methodsFood Reviews International38sup122524610.1080/87559129.2020.1858859Open DOISearch in Google Scholar
Zhou H.M., Jia N., Zhang H.X., Xie Y.H., Liu H., Kong B.H., Luo Y.B. 2013. Study on antifungal properties of bacteriocin produced by Lactobacillus and application in fruit preservation. Advanced Materials Research 781–784: 1315–1321. DOI: 10.4028/www.scientific.net/amr.781-784.1315.ZhouH.M.JiaN.ZhangH.X.XieY.H.LiuH.KongB.H.LuoY.B.2013Study on antifungal properties of bacteriocin produced by Lactobacillus and application in fruit preservationAdvanced Materials Research781–7841315132110.4028/www.scientific.net/amr.781-784.1315Open DOISearch in Google Scholar
Zhou W., He Y., Liu F., Liao L., Huang X., Li R. et al. 2021. Carboxymethyl chitosan-pullulan edible films enriched with galangal essential oil: Charac-terization and application in mango preservation. Carbohydrate Polymers 256; 117579; 9 p. DOI: 10.1016/j.carbpol.2020.117579.ZhouW.HeY.LiuF.LiaoL.HuangX.LiR.2021Carboxymethyl chitosan-pullulan edible films enriched with galangal essential oil: Characterization and application in mango preservationCarbohydrate Polymers2561175799 p.10.1016/j.carbpol.2020.117579Open DOISearch in Google Scholar
Zimet P., Mombrú Á.W., Faccio R., Brugnini G., Miraballes I., Rufo C., Pardo H. 2018. Optimization and characterization of nisin-loaded alginate-chitosan nanoparticles with antimicrobial activity in lean beef. LWT – Food Science and Technology 91: 107–116. DOI: 10.1016/j.lwt.2018.01.015.ZimetP.MombrúÁ.W.FaccioR.BrugniniG.MiraballesI.RufoC.PardoH.2018Optimization and characterization of nisin-loaded alginate-chitosan nanoparticles with antimicrobial activity in lean beefLWT – Food Science and Technology9110711610.1016/j.lwt.2018.01.015Open DOISearch in Google Scholar
