Vilma Quitral

Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations

Algae as nutritional and functional food sources: revisiting our understanding

Film formation and deposition methods of edible coating on food products: A review

Active nanocomposite films based on soy proteins-montmorillonite- clove essential oil for the preservation of refrigerated bluefin tuna (Thunnus thynnus) fillets

Seaweed Vitamins as Nutraceuticals

Seaweed for climate mitigation, wastewater treatment, bioenergy, bioplastic, biochar, food, pharmaceuticals, and cosmetics: a review

A 20-year retrospective review of global aquaculture

The “Vertigo” of the Food Sector within the Triangle of Climate Change, the Post-Pandemic World, and the Russian-Ukrainian War

Protective Effect of Fish Gelatin‐Based Natural Antimicrobial Coatings on Quality of Indian Salmon Fillets during Refrigerated Storage

Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach

Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage

Seaweeds for livestock diets: A review

Seaweeds in bakery and farinaceous foods: A mini-review

Functional and nutritional value of the Chilean seaweeds Codium fragile, Gracilaria chilensis and Macrocystis pyrifera

Chemical changes during the chilled storage of Chilean jack mackerel (Trachurus murphyi): Effect of a plant-extract icing system