Nanoemulsions of oregano essential oil and green extracts: Characterization and application in whey cheese

Nanoemulsions and Their Potential Applications in Food Industry

Jamuna Bai Aswathanarayan, Ravishankar Rai Vittal · Frontiers in Sustainable Food Systems · 2019 · 487 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Physicochemical characterization and antimicrobial activity of food-grade emulsions and nanoemulsions incorporating essential oils

Laura Salvia‐Trujillo, Alejandra Rojas-Graü, Robert Soliva‐Fortuny et al. · Food Hydrocolloids · 2014 · 418 citations

Agriculture, Food Science, Microbiology +17

Correlation of Pigment and Flavanol Content with Antioxidant Properties in Selected Aged Regional Wines from Greece

Anis Arnous, Dimitris P. Makris, Panagiotis Kefalas · Journal of Food Composition and Analysis · 2002 · 414 citations

Agriculture, Enology, Food Science +16

Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils

María Inés Guerra-Rosas, Juliana Morales‐Castro, Luz Araceli Ochoa‐Martínez et al. · Food Hydrocolloids · 2015 · 230 citations

Agriculture, Food Science, Food Chemistry +14

Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber

María Artiga-Artigas, Alejandra Acevedo-Fani, Olga Martı́n-Belloso · Food Control · 2017 · 224 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17