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Scopus by Title (Ref)

1. Effect of saffron nanoemulsion on the shelf life extension of shrimp, Penaeus semisulcatus using an ultrasonic homogenizer

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2. Application of nanoemulsion in food and packaging industry

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3. Employing Nanoemulsions in Food Packaging: Shelf Life Enhancement

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4. Effect of edible composite film based on chitosan and cumin essential oil-loaded nanoemulsion combined with low-dose gamma irradiation on microbiological safety and quality of beef loins during refrigerated storage

- Dini H. , et al.