As one of the omics fields, metabolomics has unique advantages in facilitating the
understanding of physiological and pathological activities in biology, physiology, pathology …

Gums are biopolymers with many functional and innovative properties in the food industry.
They are complex carbohydrate biomolecules capable of bonding with water, generating gel …

This research was conducted to assess the combined effect of chitosan (Ch) film containing
cumin essential oil nanoemulsion (CNE) and low-dose gamma irradiation (GI) at 2.5 kGy on …

Food irradiation is a proven method commonly used for enhancing the safety and quality of
meat. This technology effectively reduces the growth of microorganisms such as viruses …

Non-thermal processing technology has shown unparalleled advantages in improving food
quality and safety, making it develop rapidly in recent years and become a new research …

Abstract Effect of gamma irradiation on quality, flavor and sensory properties of smoked
chicken breasts were investigated. Results indicated irradiation doses> 3 kGy were effective …

The amount and chemical state of myoglobin are often relevant to meat color, which is one
of the important characteristics of meat freshness and wholesomeness. To precisely …

To control the drug residues in foods, the national Maximum Residue Limits (MRLs) have
been determined by the international organizations; however, no regulation has been …

In this study, the effects of combined treatments of electron beam irradiation (3 kGy) with
antioxidants (tea polyphenols, grape seed extract, and D-sodium erythorbate) on the …

In this study, the effect of composite chitosan‐chia seed coating (CH‐CG) with Bay laurel
(Laurus nobilis) essential oil (BE) in two forms including free and nanocapsulated on the …