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10 resultsUpdated October 24, 2026

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1

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John Kapolos; Dimitra Giannopoulou; Konstantinos Papadimitriou; Athanasia Koliadima

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Chitosan-based coatings and films incorporated with essential oils: applications in food models

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A systematic review on nano-delivery systems enriched with aromatic compounds: Flavor, odor, and chemical quality perspectives in fish

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Advanced nanomaterials for enhancing the shelf life and quality of seafood products

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Bioactive nano-scale material approved with HepG2 and MCF-7 cancer cell lines, antimicrobial properties and characterization parameters

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Effects of lemon oil-based nanoemulsion on sensory and microbiological quality of vacuum packed raw versus steam cooked trout (Oncorhynchus mykiss, Walbaum 1792) stored at + 4 ± 2 °C

Journal of Food Science and Technology 62(9) (2025)

Bengünur Çorapçı; Demet Kocatepe; Can Okan Altan; Zafer Ceylan; Bayram Köstekli̇; Hülya Turan

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Bio-preservative strategies for seafood preservation: Technologies, mechanisms, and future perspectives

Food Bioscience 83 (2026)

Pallavi Bhalavey; Sanjeev Sharma; Sanjeev Sharma; Krishan Kumar Yadav; Khusbu Gurawa; Rishi Pal Yadav; Ritika Tandel; Harsh Pandey; Shruthi U.; Isha Kumari; Shrishti Sharma; Shrishti Sharma

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Enhancing Shelf Life in Rainbow Trout Fillets Using Zinc Oxide Nanoparticles-Infused Edible Coatings from Vicia Villosa

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10

Mitigating lipid oxidation in meat products using nano-formulated essential oils and plant extracts: a systematic review

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Amirhossein Abedini; Samira Shokri; Leila Mirmoghtadaie; Saeedeh Shojaee‐Aliabadi