Protective effect of essential oils on the shelf life of smoked and vacuum packed rainbow trout (Oncorhynchus mykiss W.1792) fillets

THE EFFECTS OF DIFFERENT CONCENTRATIONS OF ROSEMARY (ROSMARINUS OFFICINALIS) EXTRACT ON THE SHELF LIFE OF HOT-SMOKED AND VACUUM-PACKEDLUCIOBARBUS ESOCINUSFILLETS

(2012) ÖZLEM EMIR ÇOBAN et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effectiveness of thymol in extending keeping quality of cottage cheese

(2012) Subarna Makhal et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Microwave-assisted hydrodistillation of essential oil from rosemary

(2012) Sibel Karakaya et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers

(2011) İlknur Uçak et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Use of essential oils and extracts from spices in meat protection

(2011) L. Hernández-Ochoa et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The Effect of Thyme and Garlic Oil on the Preservation of Vacuum-Packaged Hot Smoked Rainbow Trout (Oncorhynchus mykiss)

(2010) Nuray Erkan   Food and Bioprocess Technology

Effect of essential oils treatment on the frozen storage stability of chub mackerel fillets

(2010) Nuray Erkan et al.   Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety

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(2010) Serkan Koral et al.   Turkish Journal of Fisheries and Aquatic Sciences

Chemical changes during the chilled storage of Chilean jack mackerel (Trachurus murphyi): Effect of a plant-extract icing system

(2009) Vilma Quitral et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antibacterial activity of different essential oils obtained from spices widely used in Mediterranean diet

(2008) Manuel Viuda-Martos et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Potential of Oregano Essential Oil and MAP to Extend the Shelf Life of Fresh Swordfish: A Comparative Study with Ice Storage

(2008) V. Giatrakou et al.   JOURNAL OF FOOD SCIENCE

Antioxidant activity in meat treated with oregano and sage essential oils

(2007) M.K. Fasseas et al.   FOOD CHEMISTRY