4603 ⎘
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids; Organic compounds; Microorganisms; Enzymes Organic compounds containing hetero rings
SOLID SOLUBLE COMPOUND FOR APPLICATION AS A CARRIER OF ACTIVE AGENTS OR MULTIFUNCTIONAL COATING ON PLANT AND FRUIT STRUCTURES AND METHOD OF OBTAINMENT THEREOF
#2COMPOSITIONS
#3HYDROGEN PEROXIDE AND PERACID STABILIZATION WITH MOLECULES BASED ON A PYRIDINE CARBOXYLIC ACID
#4CYP76AD1-BETA CLADE POLYNUCLEOTIDES, POLYPEPTIDES, AND USES THEREOF
#5Three-layer fruit or vegetable preservative film with temperature-controlled release under mechanical driving power, and preparation method thereof
#6PROCESSED FOOD PRODUCT
#7TREATMENTS, METHODS, AND KITS TO PROTECT AGRICULTURAL PRODUCTS FROM WILDFIRE SMOKE
#8Compound peroxylactic acid solution and method for manufacturing food grade sanitizer
#9Method for preserving fresh food
#10USE OF LIQUID SMOKE IN CONJUNCTION WITH FOOD GRADE COATINGS TO CONTROL PEST INFESTATIONS
#11COMPOSITION
#12Food/Beverage Article
#13EMULSION FOR IMPROVING MEAT
#14METHOD FOR PRESERVING FRESH PRODUCE, SOLID COMPOSITION FOR APPLICATION IN A METHOD FOR PRESERVING FRESH PRODUCE AND PRESERVED FRESH PRODUCE
#15METHODS, SYSTEMS AND COMPOSITIONS USING ALDEHYDE FOR INHIBITION OF MELANOSIS
#16CLOVE ESSENTIAL OIL PICKERING EMULSION-BASED COATING PRESERVATIVE, AND PREPARATION METHOD AND USE THEREOF
#17EDIBLE COATING WITH ANTIMICROBIAL PROPERTIES
#18Closed loop recycling system and dip tank for antimicrobial compounds
#19FLAVOR OR AROMA DETERIORATION INHIBITOR CONTAINING THEANAPHTHOQUINONE AND ANALOGUES THEREOF AS ACTIVE INGREDIENT
#20ALKALINE ANTIMICROBIAL METHODS
#21PRESERVATIVE COMPOSITION FOR A FOODSTUFF
#22PRESERVED BLACK TEA BEVERAGE PRODUCT
#23ANTIMICROBIAL COMPOSITION
#24Method for improving stability of anthocyanin
#25COATING COMPOSITIONS AND METHODS OF USE THEREOF
#26Process for improving shelf-life of fresh cut vegetables and food products produced thereby
#27Bioflavonoid compositions and their use for water purification and food preservation
#28COMPOSITION CONTAINING GLYCOLIPIDS AND PRESERVATIVES
#29System and method for incorporating CBD/THC cannabinoid nanoparticle carrier compositions into particulate foods and food additives
#30FOOD PROTECTION OF FRUIT, CEREAL AND VEGETABLE AND DERIVATIVES
#31Method For Treating The Surface Of Plant Parts
#32In situ gelifying powder
#33PHOTODYNAMIC INACTIVATION METHOD OF SALMONELLA
#34FOOD PROTECTING COMPOSITION FOR MEAT, MEAT PRODUCTS AND DAIRY PRODUCTS
#35SURFACE STERILISATION BY MISTING WITH A BIOFLAVANOID SOLUTION
#36OXIDATIVELY STABLE COMESTIBLES WITH TANNIC ACID AND METHODS OF MAKING THE SAME
#37Antibrowning compositions
#38CYP76AD1-beta clade polynucleotides, polypeptides, and uses thereof
#39Method for preparing an inhibited starch
#40Synergistic Formulation Including At Least One Gibberellin Compound and Salicyclic Acid
#41Antimicrobials and methods of use thereof
#42TERMINALIA FERDINANDIANA LEAF EXTRACT AND PRODUCTS CONTAINING EXTRACT OF TERMINALIA FERDINANDIANA LEAF
#43Antimicrobial compositions containing alkylpyrazines and their uses
#44Antimicrobials and methods of use thereof
#45Use of succinate dehydrogenase inhibitors for extending shelf life of fruits and vegetables
#46Hydrogen peroxide and peracid stabilization with molecules based on a pyridine carboxylic acid
#47ANTIOXIDANT DISPERSION
#48Obtention of a solution from extracts of L. for use as a food coating
#49Synergistic formulation including at least one gibberellin compound and salicyclic acid
#50COATING COMPOSITIONS AND METHODS OF USE THEREOF
#51Composition containing glycolipids and preservatives
#52DEVICES AND METHODS FOR CONTROLLING HEADSPACE HUMIDITY AND OXYGEN LEVELS
#53Composition for browning inhibition and use of same
#54PROCESS FOR IMPROVING SHELF-LIFE OF FRESH CUT VEGETABLES AND FOOD PRODUCTS PRODUCED THEREBY
#55Methods of diagnosing and treating infected implants
#56Compositions And Methods For Improving Post-Harvest Properties Of Agricultural Crops
#57Process for improving shelf-life of fresh cut vegetables and food products produced thereby
#58SURFACE STERILISATION BY MISTING WITH A BIOFLAVANOID SOLUTION
#59CYP76AD1-beta clade polynucleotides, polypeptides, and uses thereof
#60ANTIMICROBIALS AND METHODS OF USE THEREOF FOR WOUND HEALING
#61Stable fat-soluble active ingredient composition, microcapsule and process of preparation and use thereof
#62Closed loop recycling system and dip tank for antimicrobial compounds
#63Antimicrobials and methods of use thereof for wound healing
#64Antimicrobials and methods of use thereof
#65Antimicrobials and methods of use thereof for wound healing
#66Antimicrobials and methods of use thereof
#67Antimicrobials and methods of use thereof
#68Functional nutritious rice and production method thereof
#69Antibacterial composition comprising an acetal or a long-chain alkyl hexitane ether
#70Devices and methods for controlling headspace humidity and oxygen levels
#71FOOD PRESERVATION WITH FOLATES
#72Myoglobin-containing food freshness deterioration suppressing material and use thereof
#73ALKALINE ANTIMICROBIAL COMPOSITIONS, METHODS, AND SYSTEMS
#74BIOCIDE AND BLEACH COMPOSITIONS AND RELATED METHODS
#75Devices and methods for controlling headspace humidity and oxygen levels
#76Compositions and methods for improving post-harvest properties of agricultural crops
#77Electrochemical process and system for the preservation of perishable food
#78BENZOXABOROLE FUNGICIDES
#79Antimicrobials and methods of use thereof for wound healing
#80PALM PHENOLICS AND FLAVONOIDS AS POTENT BIOLOGICAL AND CHEMICAL ANTIOXIDANTS FOR APPLICATIONS IN FOODS AND EDIBLE OILS
#81EDIBLE COATING FOR PRESERVING PIECES OF FRUIT, PRODUCTION METHOD AND APPLICATION THEREOF
#82Microbicidal composition
#83Device and method for extracting aroma substances from vegetable aroma carriers into a brewing liquid
#84Microbiological and environmental control in poultry processing
#85Antioxidant humic acid derivatives and methods of preparation and use
#86Closed loop recycling system and dip tank for antimicrobial compounds
#87Closed loop recycling system and dip tank for antimicrobial compounds
#88Composition comprising a bacteriocin and an extract from a plant of the Labiatae family
#89Gel-like composition having high ubiquinol content
#90Tetrapeptides and a method of use as an antioxidant
#91Nisin production process
#92ANTIBROWNING COMPOSITIONS
#93NATAMYCIN-CYCLODEXTRIN COMPLEXES FOR USE IN FOODSTUFF, PROCESS FOR THEIR MANUFACTURE AND USE THEREOF
#94Biocide and bleach compositions and related methods
#95COMPOSITIONS AND METHODS FOR INHIBITING ENDOSPORES USING GREEN TEA POLYPHENOLS
#96OXIDATIVELY STABLE POLYUNSATURATED FATTY ACID CONTAINING OIL
#97Fresh potato preservative and method of using same
#98Lipophilic Antioxidant
#99Antimicrobials and methods of use thereof for wound healing
#100FULLERENE-DERIVED CELLULOSE NANOCRYSTAL, THEIR PREPARATION AND USES THEREOF
#101Functional food additives
#102Antifungal compositions
#103ANTIFUNGAL FLAVOURING INGREDIENTS AND COMPOSITIONS
#104Polyphenol increasing agent for harvested tea leaves, resin pellet, harvested tea leaf storage sheet and manufacturing method therefor
#105Fresh fruit preservative and method of using same
#106Method for fungicidal and/or bactericidal treatment of resistant strains using essential oil(s)
#1072,4,5-trisubstituted imidazoles and their use as anti-microbial agents
#108Water insoluble chitosan powder and method of limiting yeast in fermented liquids
#109Methods of preservation
#110METHOD FOR REDUCTION OF ACRYLAMIDE CONTENT IN HEAT-TREATED PROCESSED FOOD
#111USE OF ERGOTHIONEINE AS A PRESERVATIVE IN FOODS AND BEVERAGES
#112Functional food additives
#113USE OF SUCCINATE DEHYDROGENASE INHIBITORS FOR EXTENDING SHELF LIFE OF FRUITS AND VEGETABLES
#114Natamycin-Cyclodextrin Complexes For Use In Foodstuff, Process For Their Manufacture And Use Thereof
#115Concentrated, non-foaming solution of quaternary ammonium compounds and methods of use
#116PURIFIED PYRROLOQUINOLINE QUINONE FORTIFIED FOOD
#117Fresh fruit preservative and method of using same
#118Surface sterilisation by misting with a bioflavanoid solution
#119Synergistic antioxidant compositions
#120USE OF CATIONIC SURFACTANTS FOR THE INACTIVATION OF TOXINS
#1212,4,5-trisubstituted imidazoles and their use as anti-microbial agents
#122Microbiocidal control in the processing of meat-producing four-legged animals
#123Microbiological and environmental control in poultry processing
#124METHODS OF REDUCING OR ELIMINATING BACTERIA IN CONSUMABLE EGGS
#125Use of succinate dehydrogenase inhibitors for extending shelf life of fruits and vegetables
#126Oxidative Stabilizing of Sterols and Sterol Esters
#127PALM PHENOLICS AND FLAVONOIDS AS POTENT BIOLOGICAL AND CHEMICAL ANTIOXIDANTS FOR APPLICATIONS IN FOODS AND EDIBLE OILS
#128DRUGS, FOODS OR DRINKS WITH THE USE OF ALGAE-DERIVED PHYSIOLOGICALLY ACTIVE SUBSTANCES
#129Preservative systems comprising cationic surfactants
#130USE OF ERGOTHIONEINE AS A PRESERVATIVE IN FOODS AND BEVERAGES
#131DRUGS, FOODS OR DRINKS WITH THE USE OF ALGAE-DERIVED PHYSIOLOGICALLY ACTIVE SUBSTANCES
#132New Combination Of Cationic Preservatives With Taste-Masking Components
#133ANTIMICROBIAL AGENTS AND MICROBICIDAL AGENTS
#134ANTIBACTERIAL AGENT AND ANTIBACTERIAL COMPOSITION
#135CONCENTRATED, NON-FOAMING SOLUTION OF QUATERNARY AMMONIUM COMPOUNDS AND METHODS OF USE
#136Purified pyrroloquinoline quinone fortified food
#137Lipophilic antioxidant
#138Drugs, foods or drinks with the use of algae-derived physiologically active substances
#139Antioxidant for fats, oils and food
#140Use of cationic preservative in food products
#141Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance
#142PRESERVATIVE METHOD
#143pKa buffered flavor enhanced reduced moisture fruits and vegetables
#144Pyridobenzoxazine derivative
#145Microbiocidal control in the processing of meat-producing four-legged animals
#146Beverages and foodstuffs resistant to light induced flavor changes, processes for making the same, and compositions for imparting such resistance
#147Nucleic acid antioxidant compositions, methods for obtaining such compositions and formulations thereof
#1482,4,5-trisubstituted imidazoles and their use as anti-microbial agents
#149Composition comprising a bacteriocin and an extract from a plant of the labiatae family
#150Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance
#151Encapsulated antimicrobial material
#152Oleaginous composition containing a flowable active ingredient
#153Microcapsules
#154Food products with a protective coating
#155Gallocatechin gallate-containing composition
#156Antioxidant for fats,oils and food
#157Concentrated, non-foaming solution of quaternary ammonium compounds and methods of use
#158Use of algae-derived physiologically active substances for treating a carcinomatous disease
#159Concentrated, non-foaming solution of quaternary ammonium compounds and methods of use
#160Natamycin dosage form, method for preparing same and use thereof
#161Nucleic acid antioxidant compositions, methods for obtaining such compositions and formulations thereof
#162Synthesis of thiosemicarbazide analogue as inhibitor of tyrosinase, skin hyperpigmentation, and fruit and/or vegetable browning