Yuting Ding

Antimicrobial activity of eugenol and essential oils containing eugenol: A mechanistic viewpoint

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

Characterization of salt-tolerant plant growth-promoting rhizobacteria and the effect on growth and yield of saline-affected rice

Plant flavonoids: Classification, distribution, biosynthesis, and antioxidant activity

A transcriptome analysis of the antibacterial mechanism of flavonoids from Sedum aizoon L. against Shewanella putrefaciens

Development of edible films and coatings from alginates and carrageenans

Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components

Isolation of the Flavonoid from Bamboo Residues and Its Application as Metal Ion Sensor in Vitro

Use of Essential Oils in Bioactive Edible Coatings: A Review

Polysaccharide-based component and their relevance in edible film/coating: a review

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

Antimicrobial Activity of Some Essential Oils—Present Status and Future Perspectives

Effect of Methylcellulose Coating Enriched with Pimpinella affinis Oil on the Quality of Silver Carp Fillet during Refrigerator Storage Condition

Atomizing Spray Systems for Application of Edible Coatings

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

Antimicrobial properties and mode of action of mustard and cinnamon essential oils and their combination against foodborne bacteria

Antibacterial activity of water-phase extracts from bamboo shavings against food spoilage microorganisms

Antibacterial Effect of Cinnamon Oil Combined with Thyme or Clove Oil

Antimicrobial effect and mechanism of cinnamon oil and gamma radiation on Shewanella putrefaciens

Cinnamon and nisin in alginate–calcium coating maintain quality of fresh northern snakehead fish fillets