Fatty acids, volatile compounds and microbial quality preservation with an oregano nanoemulsion to extend the shelf life of hake (Merluccius hubbsi ) burgers

Antimicrobial activity of nanoemulsions containing essential oils and high methoxyl pectin during long-term storage

(2017) M.I. Guerra-Rosas et al.   FOOD CONTROL

Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber

(2017) María Artiga-Artigas et al.   FOOD CONTROL

Hyperbaric cold storage versus conventional refrigeration for extending the shelf-life of hake loins

(2017) L. Otero et al.   Innovative Food Science & Emerging Technologies

Antioxidant Stability Study of Oregano Essential Oil Microcapsules Prepared by Spray-Drying

(2017) Claudia M. Asensio et al.   JOURNAL OF FOOD SCIENCE

Evaluation of the effect of a sunflower oil-based nanoemulsion with Zataria multiflora Boiss. essential oil on the physicochemical properties of rainbow trout ( Oncorhynchus mykiss ) fillets during cold storage

(2017) Shabnam Shadman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nanoemulsions encapsulating oregano essential oil: Production, stability, antibacterial activity and incorporation in chicken pâté

(2017) Marília Moraes-Lovison et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile organic compounds of microbial and non-microbial origin produced on model fish substrate un-inoculated and inoculated with gilt-head sea bream spoilage bacteria

(2017) Foteini F. Parlapani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Essential oils for antimicrobial and antioxidant applications in fish and other seafood products

(2017) Abdo Hassoun et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physical and antimicrobial properties of anise oil loaded nanoemulsions on the survival of foodborne pathogens

(2016) Osman Kadir Topuz et al.   FOOD CHEMISTRY

Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli

(2016) Roya Moghimi et al.   FOOD CHEMISTRY

Effect of antimicrobial mixtures and modified atmosphere packaging on the quality of Argentine hake (Merluccius hubbsi) burgers

(2016) Laura Inés Schelegueda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical composition and antibacterial activity of essential oils and major fractions of four Achillea species and their nanoemulsions against foodborne bacteria

(2016) Abdulrhman A. Almadiy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Trends and variability in extended ocean color time series in the main reproductive area of the Argentine hake, Merluccius hubbsi (Southwestern Atlantic Ocean)

(2016) Marina Marrari et al.   REMOTE SENSING OF ENVIRONMENT

Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties

(2015) Alejandra Acevedo-Fani et al.   FOOD HYDROCOLLOIDS

Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 °C

(2015) Foteini F. Parlapani et al.   FOOD MICROBIOLOGY

Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce

(2015) Kanika Bhargava et al.   FOOD MICROBIOLOGY

Quality characters, chemical composition and biological activities of oregano (Origanum spp.) Essential oils from Central and Southern Argentina

(2015) Claudia M. Asensio et al.   INDUSTRIAL CROPS AND PRODUCTS

Nanoencapsulation of Zataria multiflora essential oil preparation and characterization with enhanced antifungal activity for controlling Botrytis cinerea, the causal agent of gray mould disease

(2015) Ali Mohammadi et al.   Innovative Food Science & Emerging Technologies

Measurement of freezing point of tilapia fish burger using differential scanning calorimetry (DSC) and cooling curve method

(2015) Eduarda M. Bainy et al.   JOURNAL OF FOOD ENGINEERING

Antioxidant and antimicrobial properties of ethylene vinyl alcohol copolymer films based on the release of oregano essential oil and green tea extract components

(2015) Virginia Muriel-Galet et al.   JOURNAL OF FOOD ENGINEERING

Quality preservation of organic cottage cheese using oregano essential oils

(2015) Claudia M. Asensio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical and antimicrobial properties of nanoencapsulated Eucalyptus staigeriana essential oil

(2015) Emanuele D. Herculano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Green beans preservation by combination of a modified chitosan based-coating containing nanoemulsion of mandarin essential oil with high pressure or pulsed light processing

(2015) Francesco Donsì et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Antioxidant activity of fractions from oregano essential oils obtained by molecular distillation

(2014) Ruben Olmedo et al.   FOOD CHEMISTRY

Sensory and bio-chemical preservation of ricotta cheese using natural products

(2014) Claudia M. Asensio et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidative and antimicrobial activities of liquid smoke nanocapsules using chitosan and maltodextrin and its application on tuna fish preservation

(2014) Satrijo Saloko et al.   Food Bioscience

Chitosan films for the microbiological preservation of refrigerated sole and hake fillets

(2013) P. Fernández-Saiz et al.   FOOD CONTROL

Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids

(2013) Bibiana García-Soto et al.   FOOD CONTROL

Antioxidant Effect of Poleo and Oregano Essential Oil on Roasted Sunflower Seeds

(2013) Patricia R. Quiroga et al.   JOURNAL OF FOOD SCIENCE

Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils

(2013) Rubén H. Olmedo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging

(2012) Sabrina Macé et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Physical and Antimicrobial Properties of Peppermint Oil Nanoemulsions

(2012) Rong Liang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical characterisation and oxidative stability of fish oil and fish oil–extra virgin olive oil microencapsulated by sugar beet pectin

(2011) Sudheera Polavarapu et al.   FOOD CHEMISTRY

Total volatile basic nitrogen and trimethylamine nitrogen levels during ice storage of European hake (Merluccius merluccius): A seasonal and size differentiation

(2011) E. Orban et al.   FOOD CHEMISTRY

Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME–GC–MS analysis

(2011) Emmanuel Jaffrès et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antioxidant activity of essential oil of oregano species from Argentina in relation to their chemical composition

(2011) Patricia R. Quiroga et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY

Combined effect of MAP and active compounds on fresh blue fish burger

(2009) M.A. Del Nobile et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Total Phenolic Content, Radical Scavenging Properties, and Essential Oil Composition ofOriganumSpecies from Different Populations

(2009) José S. Dambolena et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluating nutritional quality of pacific fish species from fatty acid signatures

(2008) Minh Dieu Huynh et al.   FOOD CHEMISTRY

Effect of the essential oil addition on the oxidative stability of fried-salted peanuts

(2008) Rubén Olmedo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Relation between types of packaging, frozen storage and grilling on cholesterol and fatty acids oxidation in Atlantic hake fillets (Merluccius hubbsi)

(2007) Tatiana Saldanha et al.   FOOD CHEMISTRY