ดนัย บุณยเกียรติ และ พิมพ์ใจ สีหะนาม. ผลของการเคลือบผิวด้วยไคโตแซนต่อคุณภาพของผลสตรอเบอรี่. วารสารเกษตร, 2546, ปีที่ 19, ฉบับที่ 2, หน้า 100-106.
นภาพร เชี่ยวชาญ และ ธนารัตน์ ศรีธุระวานิช. ไคโตแซนกับการยับยั้งจุลินทรีย์ในอาหาร. อาหาร, เมษายน-มิถุนายน, 2547, ปีที่ 34, ฉบับที่ 2, หน้า 120-124.
บุญศรี จงเสรีจิตต์, ผุสดี นาคพลายพันธุ์ และสุวบุญ จิรชาญชัย. การยับยั้งแบคทีเรียในอาหารโดยไคโตแซน : Antibacterial activity of chitosan against
food
microorganisms.
วารสารวิทยาศาสตร์, มีนาคม-เมษายน, 2547, หน้า 88-94.
Caner, C. and Cansiz, O. Effectiveness of chitosan-based coating in improving shelf-life of eggs. Journal of the Science of Food and Agriculture,
2007, vol. 87, no. 2, p. 227-232.
Devlieghere, F., Vermeulen, A., and Debevere, J. Chitosan : antimicrobial activity, interactions with food components and
applicability as a coating on fruit and vegetables. Food Microbiology, 2004, vol. 21, p. 703-714.
Fornes, F., et al. Low concentrations of chitosan coating reduce water spot incidence and delay peel pigmentation of Clementine mandarin fruit.
Journal of the Science of Food and Agriculture, 2005, vol. 85, no. 7, p. 1105-1112.
Galvagno, MA., et al. Exploring the use of natural antimicrobial agents and pulsed electric fields to control spoilage bacteria during a beer production process.
Revista Argentina de Microbiologia, 2007, vol. 39, p. 170-176.
Georgantelis, D., et al. Effect of rosemary extract, chitosan and -tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers.
Meat Science, 2007, vol. 75, no. 2, p. 256-264.
Han, C., et al. Sensory evaluation of fresh strawberries (Fragaria ananassa) coated with chitosan-based edible coatings. Journal of Food Science,
2005, vol. 70, no. 3, p. 172-178.
Harish Prashanth, KV. and Tharanathan, RN. Chitin/chitosan : modifications and their unlimited application potential – an overview.
Trends in Food Science & Technology, 2007, vol. 18, no. 3, p. 117-131.
Kim, KM., et al. Properties of chitosan films as a function of pH and solvent type. Journal of Food Science, 2006, vol. 71, no. 3, p. E119-E124.
Lee, CH., Park, HJ., and Lee, DS. Influence of antimicrobial packaging on kinetics of spoilage microbial growth in milk and orange juice.
Journal of Food Engineering, 2004, vol.65, no. 4, p. 527-531.
Mi, FL., et al. Physicochemical, antimicrobial, and cytotoxic characteristics of a chitosan film cross-linked by a naturally occurring cross-linking agent,
aglycone geniposidic acid. Journal of Agricultural and Food Chemistry, 2006, vol. 54, no. 9, p. 3290-3296.
Moller, H., et al. Antimicrobial and physicochemical properties of chitosan-HPMC-based films. Journal of Agricultural and Food Chemistry,
2004, vol. 52, p. 6585-6591.
Nadarajah, K., et al. Sorption behavior of crawfish chitosan films as affected by chitosan extraction processes and solvent types.
Journal of Food Science, 2006, vol. 71, no. 2, p. E33-E39.
No, HK., et al. Applications of chitosan for improvement of quality and shelf life of foods : a review. Journal of Food Science,
2007, vol. 72, no. 5, p. R87-R100.
Suyatma, NE., Tighzert, L., and Copinet, A. Effects of hydrophilic plasticizers on mechanical, thermal, and surface properties of chitosan films.
Journal of Agricultural and Food Chemistry, 2005, vol. 53, p. 3950-3957.
Synowiecki, J. and Al-Khateeb, NA. Production, properties, and some new applications of chitin and its derivatives. Critical Reviews in Food Science and Nutrition,
2003, vol. 43, no. 2, p. 145-171.
Tsai, GJ, Zhang, SL., and Shieh, PL. Antimicrobial activity of a low-molecular-weight chitosan obtained from cellulase digestion of chitosan.
Journal of Food Protection, 2004, vol. 67, no. 2, p. 396-398.
Zivanovic, S., Chi, S., and Draughon, AF. Antimicrobial activity of chitosan films enriched with essential oils. Journal of Food Science,
2005, vol. 70, no. 1, p. M45-M51.