0000-0002-2769-2225 Employment
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Publications (16)
- Carbon Dots from Seaweed Biomass: Characteristics, Bioactivities and Retardation of Lipid Oxidation in Pacific White Shrimp During Refrigerated Storage Save
- Emerging strategies for polysaccharide modification and functional enhancement in food systems Save
- Sequential valorization of under-utilized pony fish (Leiognathus spp.): A bio-refinery approach for the production of fish stock, protein isolate, bio‑calcium and lipids Save
- Synthesis and Characterization of Carbon Dots from Guava Leaves (Psidium guajava L.): UV Blocking, Antioxidant and Antimicrobial Functions Save
- Tangerine peel-derived carbon dots as natural antioxidant and antimicrobial agents for extending the shelf life of precooked baby clam edible portion Save
- Current advancements in alternative protein sources: Plant-based, cultured meat, and insect proteins for a sustainable future Save
- Effect of Three-Layer Polylactic Acid/Gelatine/Polybutylene Adipate-co-Terephthalate Film with Added Physalis Leaf Extract on Shelf-Life Extension of Fish Meat Powder Save
- Smart packaging films based on gelatin/κ‐carrageenan integrated with gromwell root extract rich in shikonin and carbon dots for real‐time monitoring of shrimp freshness Save
- Bambara Groundnut Pericarp–Derived Carbon Dots: Reinforcement of Gelatin/PLA Bilayer Films and Their Function as Preservative in Packed Asian Seabass Slices Save
- Carbon Dots Derived from Polyphenols by Hydrothermal Carbonization: Spectral, Antioxidant, and Antimicrobial Properties and Cytotoxicity Assessment Save