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    • List of Articles Chitosan

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        1 - The Effect of Aloe vera Gel and Chitosan as an Oral Coating on the Quality Properties and Shelf Life of Tomato (Solanum lycopersicum) during Storage
        amin imani elham danaee
        10.30495/jfbt.2022.66795.10293
      • Open Access Article
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        2 - Nano-Encapsulation of Lemon Essential Oil Approach to Reducing the Oxidation Process in Fish Burger during Refrigerated Storage
        Sh. Hasani S.M. Ojagh M. Ghorbani M. Hasani
      • Open Access Article
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        3 - The Use of Chitosan and Whey Protein Isolate Edible Films Incorporated with Zataria multiflora Boiss. Essential Oil as an Active Packaging Ingredient Against Some Common Foodborne Bacteri
        S. Shoja Gharehbagh A. Khanjari M. Yeganmohammadi Davaji A. Akhondzadeh Basti
      • Open Access Article
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        4 - Shelf Life Extension of Package’s Using Cupper/(Biopolymer nanocomposite) Produced by One-Step Process
        S. Ebrahimiasl S. A. Younesi
      • Open Access Article
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        5 - Evaluation of Using Salep and Chitosan Hydrocolloid as Stabilizers and Fat Replacer in Physicochemical and Rheological Features of Low-Fat Mayonnaise
        M. Askari T. Mostaghim
      • Open Access Article
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        6 - Study of Antimicrobial Properties of Nano Chitosan with Marjoram Essential Oil in Increasing the Shelf-Life of Shrimp (Nephropidae) at Refrigerated Temperature
        Z. Saeidi H. Ahari S.A.A. Anvar
      • Open Access Article
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        7 - Innovative Chitosan-Based Coating for Enhance Preservation and Sensory Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets Using Microencapsulated Milk Thistle (Silybum marianum) Extract
        Mohammad Ali Fakheri zhaleh khoshkhoo Mohammad Jouki
      • Open Access Article
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        8 - Bi-Layer packaging approach with Rosemary encapsulated on Nanochitosan for increasing Shelf Life of Sturgeon Fillets
        leila khoshboui lahijani Hamed Ahari Seyed Amir Ali Anvar Anousheh Sharifan
      • Open Access Article
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        9 - Investigation of the antimicrobial properties of plantaricin, derived from Lactobacillus plantarum, in both its free form and nano encapsulated form utilizing chitosan and sumac extract, on the shelf life of ground beef during refrigerated storage
        Ali Kazazi Mansour Alireza Rahman Mohammadreza Khani Mania Salehifar
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