Microencapsulation of propolis extract by complex coacervation

Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger

Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product

Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets

Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon