Ultrasonic technique for production of nanoemulsions for food packaging purposes: a review study

H Ahari, M Nasiri - Coatings, 2021 - mdpi.com
According to the loss of food due to expired shelf life, there is a global concern on food
safety among food science researchers, and food microbiologists. So, any approaches …

[PDF][PDF] Evaluasi Stabilitas dan Inkompatibilitas Sediaan Oral Liquid

WF Qomara, I Musfiroh, R Wijaya - Jurnal Farmasetika, 2023 - academia.edu
Stabilitas suatu sediaan sangat penting dalam menentukan kualitas, efikasi dan keamanan
suatu produk karena produk yang Page 1 Abstrak Stabilitas suatu sediaan sangat penting …

[HTML][HTML] Preparation and characterization of O/W nanoemulsion with Mint essential oil and Parsley aqueous extract and the presence effect of chitosan

N Najmeh Feizi Langaroudi… - Nanomedicine …, 2019 - nanomedicine-rj.com
ABSTRACT Objective (s): The oil-in-water (O/W) nanoemulsion is expanded in biomedical
application due to their special properties. Mint and Parsley are known herbs with many …

[HTML][HTML] Preparation and characterization of O/W nanoemulsion with eucalyptus essential oil and study of in vitro antibacterial activity

AD Sharma, MD Farmaha… - Nanomedicine research …, 2020 - nanomedicine-rj.com
Objective (s): Eucalyptus oil is a typical essential oil used in pharmaceutical, food, cosmetic
and drug industries having antimicrobial and antioxidant activities. Eucalyptus oil is highly …

[PDF][PDF] Interactive Role of Nanoemulsion against Pathogenic Bacteria

P Maddheshiya - 2022 - 136.232.12.194
A dissertation On Interactive Role of Nanoemulsion against Pathogenic Bacteria Submitted to
Department of Biosciences Integral U Page 1 1 A dissertation On Interactive Role of …

[PDF][PDF] Ultrasonic technique for production of nanoemulsions for food packaging purposes: a review study. Coatings. 2021; 11: 847

H Ahari, M Nasiri - 2021 - academia.edu
According to the loss of food due to expired shelf life, there is a global concern on food
safety among food science researchers, and food microbiologists. So, any approaches …