研究论文
Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil as edible coating for the cold storage of fresh salmon fillet
Yun Xiong, Meetaksh Kamboj, Said Ajlouni, Zhongxiang Fang
The University of Melbourne Agriculture and Food
来源Food Control
年份2021
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逐年被引趋势
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146
被引次数 · OpenAlex
7.08
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同类平均 = 1
同类平均 = 1
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学术脉络
学科主题
材料 / 化学Nanocomposite Films for Food Packaging
Meat and Animal Product Quality · Protein Hydrolysis and Bioactive Peptides
参考文献 52
Mechanism of Lipid Peroxidation in Meat and Meat Products -A Review
被引 460Byungrok Min, Dong Uk Ahn · Food Science and Biotechnology · 2005
Control of Fish Quality
被引 370J. J. Connell · Medical Entomology and Zoology · 1975
Characterization of edible films from skin gelatin of brownstripe red snapper and bigeye snapper
被引 311Akkasit Jongjareonrak, Soottawat Benjakul, Wonnop Visessanguan · Food Hydrocolloids · 2005
此处列出前 3 条
引用本文 146
Application of Gelatin in Food Packaging: A Review
被引 281Ya‐Nan Lu, Qijun Luo, Yuchan Chu · Polymers · 2022
The Potential Health Benefits of Gallic Acid: Therapeutic and Food Applications
被引 252Milad Hadidi, Rafael Liñán-Atero, Mohammad Tarahi · Antioxidants · 2024
Phenolic Compounds in Active Packaging and Edible Films/Coatings: Natural Bioactive Molecules and Novel Packaging Ingredients
被引 193Ajit Kumar Singh, Jae Young Kim, Youn Suk Lee · Molecules · 2022
按被引量排序，此处列出前 3 条