Nasser Hamdami

Antimicrobial Properties and Mechanism of Action of Some Plant Extracts Against Food Pathogens and Spoilage Microorganisms

Selection principles and thermophysical properties of high temperature phase change materials for thermal energy storage: A review

Shelf life extension of “fios de ovos”, an intermediate-moisture egg-based dessert, by active and modified atmosphere packaging

Intelligent Food Packaging: A Review of Smart Sensing Technologies for Monitoring Food Quality

Micro-Encapsulated Phase Change Materials: A Review of Encapsulation, Safety and Thermal Characteristics

Thermal conductivity enhancement of phase change materials for thermal energy storage: A review

Preparation of novel copper-powder-sintered frame/paraffin form-stable phase change materials with extremely high thermal conductivity

Shape-stabilized composite phase change materials with high thermal conductivity based on stearic acid and modified expanded vermiculite

Responsive Food Packaging: Recent Progress and Technological Prospects

ACCUMULATION OF 5‐HYDROXYMETHYL‐2‐FURFURAL DURING TOASTING OF WHITE BREAD SLICES

Recent developments in phase change materials for energy storage applications: A review

A review on macro-encapsulated phase change material for building envelope applications

Hydroxymethylfurfural, A Versatile Platform Chemical Made from Renewable Resources

Nanoporous cellulose nanocomposite foams as high insulated food packaging materials

Heat and mass transfer in par-baked bread during freezing

Quality and microbial characteristics of part-baked Sangak bread packaged in modified atmosphere during storage

Thermal behavior of paraffin-nano-Al2O3 stabilized by sodium stearoyl lactylate as a stable phase change material with high thermal conductivity