Pascal Degraeve

Bioprotective yeasts: Potential to limit postharvest spoilage and to extend shelf life or improve microbial safety of processed foods

Volatilome Analysis and Evolution in the Headspace of Packed Refrigerated Fish

Structural characterization of exopolysaccharide from Leuconostoc mesenteroides P35 and its binding interaction with bovine serum albumin using surface plasmon resonance biosensor

Phenolic-Rich Plant Extracts With Antimicrobial Activity: An Alternative to Food Preservatives and Biocides?

Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review

Chitosan–Sodium Caseinate Composite Edible Film Incorporated with Probiotic Limosilactobacillus fermentum: Physical Properties, Viability, and Antibacterial Properties

A critical review on approaches to regulate the release rate of bioactive compounds from biopolymeric matrices

Effect of crosslinking by microbial transglutaminase of gelatin films on lysozyme kinetics of release in food simulants

Biological preservation of mayonnaise with Lactobacillus plantarum LBRZ12, dill, and basil essential oils

Antibacterial Properties of Polyphenols: Characterization and QSAR (Quantitative Structure–Activity Relationship) Models

Potential of Incorporation of Antimicrobial Plant Phenolics Into Polyolefin-Based Food Contact Materials to Produce Active Packaging by Melt-Blending: Proof of Concept With Isobutyl-4-Hydroxybenzoate

Plant antimicrobial polyphenols as potential natural food preservatives

Gelatin films with nisin and catechin for minced pork preservation

Using complexation for the microencapsulation of nisin in biopolymer matrices by spray-drying

Preservation of fresh ground beef patties using plant extracts combined with a modified atmosphere packaging

Complex coacervation for the development of composite edible films based on LM pectin and sodium caseinate

Recent Advances on Multi-Parameter Flow Cytometry to Characterize Antimicrobial Treatments

Using complex coacervation for lysozyme encapsulation by spray-drying

Properties of lysozyme/sodium alginate complexes for the development of antimicrobial films

Properties of lysozyme/Arthrospira platensis (Spirulina) protein complexes for antimicrobial edible food packaging

Effect of Essential Oils on Cell Viability, Membrane Integrity and Membrane Fluidity of<i>Listeria innocua</i>and<i>Escherichia coli</i>

Nisin as a Food Preservative: Part 1: Physicochemical Properties, Antimicrobial Activity, and Main Uses

Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate

Nisin as a Food Preservative: Part 2: Antimicrobial Polymer Materials Containing Nisin

Effect of a Vietnamese <i>Cinnamomum cassia</i> essential oil and its major component <i>trans</i>-cinnamaldehyde on the cell viability, membrane integrity, membrane fluidity, and proton motive force of <i>Listeria innocua</i>

A green method for polybutylene succinate recycling: Depolymerization catalyzed by lipase B from Candida antarctica during reactive extrusion

Study of the influences of film processing conditions and glycerol amount on the water sorption and gas barrier properties of novel sodium caseinate films

Active biodegradable sodium caseinate films manufactured by blown-film extrusion: Effect of thermo-mechanical processing parameters and formulation on lysozyme stability

Properties of lysozyme/low methoxyl (LM) pectin complexes for antimicrobial edible food packaging

Polybutylene succinate adipate/starch blends: A morphological study for the design of controlled release films