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| Application of Hyperspectral Technique for Color Classification Avocados Subjected to Different Treatments | | Food and bioprocess technology |
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| Detection of adulterated commercial Spanish beeswax | | Food chemistry |
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| Identification of adulterants added to beeswax: Estimation of detectable minimum percentages | | European journal of lipid science and technology |
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| Pectin‐based edible coating for shelf‐life extension of ataulfo mango | | Journal of food process engineering |
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| Performance of hydroxypropyl methylcellulose (HPMC)-lipid edible coatings with antifungal food additives during cold storage of ‘Clemenules’ mandarins | | Lebensmittel-Wissenschaft |
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| Effects of composite surface coating and pre-drying on the properties of kabanosy dry sausage | | Meat science |
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| Comparative effects of lactic acid, nisin, coating combinated and alone applications on some postmortem quality criteria of refrigerated sardina pilchardus | | Journal of food quality |
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| The effects of the addition of corn husk fibre, kaolin and beeswax on cross-linked corn starch foam | | Journal of food engineering |
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| B-HIVE: Beeswax hydrogen isotopes as validation of environment. Part I: Bulk honey and honeycomb stable isotope analysis | | Food chemistry |
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| Use of chitosan-based edible coatings in combination with other natural compounds, to control Rhizopus stolonifer and Escherichia coli DH5α in fresh tomatoes | | Crop protection |
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| Photoprotection for deltamethrin using chitosan‐coated beeswax solid lipid nanoparticles | | Pest management science |
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| Evaluation of factors affecting barrier, mechanical and optical properties of pectin-based films using response surface methodology | | Journal of food process engineering |
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| Authentication of beeswax (Apis mellifera) by high-temperature gas chromatography and chemometric analysis | | Food chemistry |
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| Evaluation of Sample Preparation Procedures for Trace Element Determination in Brazilian Propolis by Inductively Coupled Plasma Optical Emission Spectrometry and Their Discrimination According to Geographic Region | | Food analytical methods |
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| Policosanol characterization and accumulation during ripening of Tunisian Olea europaea L. fruits | | European journal of lipid science and technology |
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| Effect of freezing on physical properties of whey protein emulsion films | | Food hydrocolloids |
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| Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physicochemical, sensory and nutritional quality of ‘Valencia’ oranges | | International journal of food science and technology |
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| Effect of drying temperature and beeswax content on physical properties of whey protein emulsion films | | Food hydrocolloids |
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| Screening of macro- and bioactive microconstituents of commercial finfish and sea urchin eggs | | Lebensmittel-Wissenschaft |
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| Impact of the Use of Fluvalinate on Different Types of Beeswax from Spanish Hives | | Archives of environmental contamination and toxicology |
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| Barrier properties of sodium caseinate films as affected by lipid composition and moisture content | | Journal of food engineering |
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| Schistosoma mansoni: Assessment of effects of oleic acid, cercarial age and water temperature on parasite-host attraction | | International journal for parasitology |
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| Physical and mechanical properties of pea starch edible films containing beeswax emulsions | | Journal of food science |
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| Water vapour barrier and tensile properties of composite caseinate-pullulan films: Biopolymer composition effects and impact of beeswax lamination | | Food chemistry |
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| Optimization of edible whey protein films containing preservatives for mechanical and optical properties | | Journal of food engineering |
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| Pesticide residues in beeswax samples collected from honey bee colonies (Apis mellifera L.) in France | | Pest management science |
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| Tensile properties and water vapor permeability of sodium caseinate films containing oleic acid-beeswax mixtures | | Journal of food engineering |
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| Optimization of edible whey protein films containing preservatives for water vapor permeability, water solubility and sensory characteristics | | Journal of food engineering |
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| The influence of hydrophobic substances on water vapor permeability of fish gelatin films modified with transglutaminase or 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) | | Food hydrocolloids |
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| Microstructure and optical properties of sodium caseinate films containing oleic acid-beeswax mixtures | | Food hydrocolloids |
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| Effect of surfactants on water barrier and physical properties of tapioca starch/decolorized hsian-tsao leaf gum films | | Food hydrocolloids |
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| Effect of Plasticizer Type and Amount on Hydroxypropyl Methylcellulose-Beeswax Edible Film Properties and Postharvest Quality of Coated Plums (Cv. Angeleno) | | Journal of agricultural and food chemistry |
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| Fatty Acid Effect on Hydroxypropyl Methylcellulose-Beeswax Edible Film Properties and Postharvest Quality of Coated 'Ortanique' Mandarins | | Journal of agricultural and food chemistry |
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| Tensile and moisture barrier properties of whey protein-beeswax layered composite films | | Journal of the science of food and agriculture |
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| Effect of oleic acid-beeswax mixtures on mechanical, optical and water barrier properties of soy protein isolate based films | | Journal of food engineering |
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