1. Development and characterization of pectin films activated by nanoemulsion and Pickering emulsion stabilized marjoram (Origanum majorana L.) essential oil;Almasi;Food Hydrocolloids,2020
2. Rheological behaviour of an amide pectin;Alonso-Mougán;Journal of Food Engineering,2002
3. Antimicrobial food packaging based on sustainable Bio-based materials for reducing foodborne Pathogens: A review;Al-Tayyar;Food Chemistry,2020
4. Nanocapsulation of orange peel oil using microemulsion technique;Amiri;Agro Food Industry Hi Tech,2013
5. Chemical composition and antioxidant activity of sapota (Achras sapota Linn.) fruit;Anand;Journal of Food Biochemistry,2007