Khanh Dang Vu

Development of edible bioactive coating based on modified chitosan for increasing the shelf life of strawberries

Khanh Dang Vu, Robert G. Hollingsworth, E. Leroux et al. · Food Research International · 2010 · 286 citations

Shelf Life, Edible Film, Engineering +6

Antimicrobial effects of modified chitosan based coating containing nanoemulsion of essential oils, modified atmosphere packaging and gamma irradiation against Escherichia coli O157:H7 and Salmonella Typhimurium on green beans

Renato Severino, Giovanna Ferrari, Khanh Dang Vu et al. · Food Control · 2014 · 285 citations

Antimicrobial Packaging, Edible Film, Food Packaging +9

Antimicrobial effect of essential oils in combinations against five bacteria and their effect on sensorial quality of ground meat

Mina Ghabraie, Khanh Dang Vu, Lina Tata et al. · LWT · 2015 · 214 citations

Microbial Contamination, Antimicrobial Resistance, Sensorial Quality +9

In vitro evaluation of antimicrobial activities of various commercial essential oils, oleoresin and pure compounds against food pathogens and application in ham

Dominic Dussault, Khanh Dang Vu, Monique Lacroix · Meat Science · 2013 · 179 citations

Antifungal Agent, Antimicrobial Activities, Bioassay-guided Isolation +12

Combined antimicrobial effect of essential oils and bacteriocins against foodborne pathogens and food spoilage bacteria

Mélanie Turgis, Khanh Dang Vu, Claude Dupont et al. · Food Research International · 2012 · 178 citations

Antimicrobial Susceptibility, Antibiotics, Foodborne Pathogens +10