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Development of plasma-polymerized nanocomposite coatings with targeted antimicrobial activity utilizing glycine-coated ZnO nanoparticles
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Engineering antibacterial plasma-polymerized polyethylene glycol-ZnO nanocomposite coatings for extending pork sausage shelf life
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- Conference Paper
- C3
- open access
Innovative plasma- polymerized bilayer coating featuring citronellal-infused antimicrobial layer and polycaprolactone barrier for Prolonged, controlled release
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Valorisation of tainted boar meat in patties, frankfurter sausages and cooked ham by means of targeted dilution, cooking and smoking
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Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham
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The effect of temperature on structure formation in three insect batters
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Effect of meat type, animal fat type, and cooking temperature on microstructural and macroscopic properties of cooked sausages
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Towards the valorization of pork with boar taint
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First results of the REDBOAR project : working towards the valorization of boar taint meat products
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Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage