Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Marcos V. Lorevice
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
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
Frontiers in Microbiology
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
