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For: Maherani B, Harich M, Salmieri S, Lacroix M. Antibacterial properties of combined non-thermal treatments based on bioactive edible coating, ozonation, and gamma irradiation on ready-to-eat frozen green peppers: evaluation of their freshness and sensory qualities. Eur Food Res Technol 2019;245:1095-111. [DOI: 10.1007/s00217-018-3211-4] [Cited by in Crossref: 10] [Cited by in F6Publishing: 12] [Article Influence: 2.0] [Reference Citation Analysis]
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11 Shankar S, Danneels F, Lacroix M. Coating with alginate containing a mixture of essential oils and citrus extract in combination with ozonation or gamma irradiation increased the shelf life of Merluccius sp. fillets. Food Packaging and Shelf Life 2019;22:100434. [DOI: 10.1016/j.fpsl.2019.100434] [Cited by in Crossref: 15] [Cited by in F6Publishing: 15] [Article Influence: 3.8] [Reference Citation Analysis]