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Publications by Fauze A. Aouada
Corrigendum to “Antimicrobial and Physical-Mechanical Properties of Pectin/Papaya Puree/Cinnamaldehyde Nanoemulsion Edible Composite Films” [Food Hydrocolloids 41 (2014) 188–194]
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Superabsorbent Hydrogels Based on Polysaccharides for Application in Agriculture as Soil Conditioner and Nutrient Carrier: A Review
European Polymer Journal
Organic Chemistry
Plastics
Polymers
Materials Chemistry
Astronomy
Physics
Related publications
Physical Properties of Food Hydrocolloids
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Oregano Essential Oil-Pectin Edible Films as Anti-Quorum Sensing and Food Antimicrobial Agents
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Microbiology
Physical Properties of Foods and Effect of Water on Them X Hydration and Mechanical Properties of Food Hydrocolloids
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Antimicrobial Efficiency of Edible Films in Food Industry
Notulae Botanicae Horti Agrobotanici Cluj-Napoca
Horticulture
Plant Science
Agronomy
Crop Science
The Antimicrobial, Mechanical, Physical and Structural Properties of Chitosan–gallic Acid Films
LWT - Food Science and Technology
Food Science
Pectin and Pectin-Based Composite Materials: Beyond Food Texture
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
Physical and Bioactive Properties of Corn Starch – Buttermilk Edible Films
Journal of Food Engineering
Food Science
Edible Films From Essential-Oil-Loaded Nanoemulsions: Physicochemical Characterization and Antimicrobial Properties
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Influence of Plasticizers on the Physical Properties of Edible Chitosan Films
Fisheries Science
Aquatic Science
