Effects of Turmeric, Shallot Extracts, and Their Combination on Quality Characteristics of Vacuum-Packaged Rainbow Trout Stored at 4 ± 1 °C

Quality changes of fish burgers prepared from deep flounder (Pseudorhombus elevatusOgilby, 1912) with and without coating during frozen storage (−18 °C)

(2010) Maryam Mahmoudzadeh et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

PREDICTING THE COMBINED EFFECT OFZATARIA MULTIFLORAESSENTIAL OIL, PH AND TEMPERATURE ON THE GROWTH OFSTAPHYLOCOCCUS AUREUSUSING ARTIFICIAL NEURAL NETWORKS

(2010) MOHAMMAD REZA RAOUFY et al.   JOURNAL OF FOOD SAFETY

APPLICATION OF ARTIFICIAL NEURAL NETWORKS TO PREDICTCLOSTRIDIUM BOTULINUMGROWTH AS A FUNCTION OFZATARIA MULTIFLORAESSENTIAL OIL, pH, NaCl AND TEMPERATURE

(2010) SAEID KHANZADI et al.   JOURNAL OF FOOD SAFETY

Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout

(2009) Seyed Mahdi Ojagh et al.   FOOD CHEMISTRY

Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 °C

(2009) S.F. Mexis et al.   FOOD MICROBIOLOGY

Beneficial effect of shallot (Allium ascalonicum L.) extract on cyclosporine nephrotoxicity in rats

(2008) O. Wongmekiat et al.   FOOD AND CHEMICAL TOXICOLOGY

Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4°C

(2008) S. Kykkidou et al.   FOOD CHEMISTRY

Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4°C

(2008) I. Atrea et al.   FOOD MICROBIOLOGY

The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice

(2007) Wenjiao Fan et al.   FOOD CHEMISTRY

Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life

(2007) Asli Cadun et al.   FOOD CHEMISTRY