Active Packaging Applications for Food.
By S. Yildirim, B. Röcker, M. K. Pettersen, Julie Nilsen-Nygaard, Z. Ayhan, R. Rutkaitė, T. Radusin, Patrycja Sumińska, B. Marcos, V. Coma. Comprehensive Reviews in Food Science and Food Safety, 2018
754 citations recorded by the source corpus.
Subfields: Biomaterials, Biomedical Engineering
View Paper: https://www.semanticscholar.org/paper/9a84abec7a130d19288b2b7ecc3c319d79bb633e
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In Biomaterials
Citations in the corpus
- Seaweeds polysaccharides in active food packaging: A review of recent progress (2021, background): “Due to the release of carbon dioxide the CO2 absorption of the food product is compensated, which means no negative pressure will develop within the food packaging and the possibility of packaging deformation is lowered (Yildirim et al., 2018).”