@article{MTMT:30556674,
	title = {Cyclodextrin-Enabled Polymer Composites for Packaging},
	url = {https://m2.mtmt.hu/api/publication/30556674},
	author = {Szente, Lajos and Fenyvesi, Éva},
	doi = {10.3390/molecules23071556},
	journal-iso = {MOLECULES},
	journal = {MOLECULES},
	volume = {23},
	unique-id = {30556674},
	issn = {1420-3049},
	abstract = {Cyclodextrin complexes of fragrances, antimicrobial agents, dyes, insecticides, UV-filters can be incorporated into polymers (packaging films, trays, containers) either to ensure the slow release or a homogeneous distribution of the complexed substances. This way the propagation of microorganisms on surface of enwrapped products is decelerated, or the product is made more attractive by slowly released fragrances, protected against UV-light-induced deterioration, oxidation, etc. Incorporating empty cyclodextrins into the packaging material an aroma barrier packaging is produced, which decelerates the loss of the aroma from the packaged food, prevents the penetration of undesired volatile pollutants from the environment, like components of exhaust gases, cigarette smoke, and reduces the migration of plasticizers, residual solvents and monomers, etc. Applying cyclodextrins in active packaging allows to preserve the quality of food and ensures a longer shelf-life for the packaged items.},
	keywords = {FILMS; BARRIER; FOOD; plastic; FLAVOR; biodegradability; fragrance; aroma; Molecular encapsulation; preservatives},
	year = {2018},
	eissn = {1420-3049},
	orcid-numbers = {Fenyvesi, Éva/0000-0003-0609-7416}
}

@article{MTMT:3185339,
	title = {Cyclodextrins in Food Technology and Human Nutrition: Benefits and Limitations},
	url = {https://m2.mtmt.hu/api/publication/3185339},
	author = {Fenyvesi, Éva and Vikmon, M and Szente, Lajos},
	doi = {10.1080/10408398.2013.809513},
	journal-iso = {CRIT REV FOOD SCI},
	journal = {CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION},
	volume = {56},
	unique-id = {3185339},
	issn = {1040-8398},
	year = {2016},
	eissn = {1549-7852},
	pages = {1981-2004}
}

@article{MTMT:23135719,
	title = {Heat stability of allyl isothiocyanate and phenyl isothiocyanate complexed with randomly methylated beta-cyclodextrin},
	url = {https://m2.mtmt.hu/api/publication/23135719},
	author = {Neoh, TL and Yamamoto, C and Ikefuji, S and Furuta, T and Yoshii, H},
	doi = {10.1016/j.foodchem.2011.09.077},
	journal-iso = {FOOD CHEM},
	journal = {FOOD CHEMISTRY},
	volume = {131},
	unique-id = {23135719},
	issn = {0308-8146},
	year = {2012},
	eissn = {1873-7072},
	pages = {1123-1131}
}