Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability

Whey protein edible films modified with almond and walnut oils

(2016) Sabina Galus et al.   FOOD HYDROCOLLOIDS

Tea polyphenols incorporated into alginate-based edible coating for quality maintenance of Chinese winter jujube under ambient temperature

(2016) Lihua Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality assessment of shrimps preserved with orange leaf essential oil incorporated gelatin

(2016) Yunus Alparslan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of edible film containing essential oils in hydroxypropyl methylcellulose and its effect on quality attributes of ‘Formosa’ plum (Prunus salicina L.)

(2016) Woo Suk Choi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of MAP, vacuum skin-pack and combined packaging methods on physicochemical properties of beef steaks stored up to 12days

(2016) Joanna Łopacka et al.   MEAT SCIENCE

Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed

(2016) L.B. Pouzo et al.   MEAT SCIENCE

Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display

(2016) Giselle Pereira Cardoso et al.   MEAT SCIENCE

Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage

(2016) Sebahattin Serhat Turgut et al.   MEAT SCIENCE

Essential oils as additives in biodegradable films and coatings for active food packaging

(2016) Lorena Atarés et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Functional properties of carrageenan on color stability and sensory characteristics of beef steaks

(2016) Anand Mohan et al.   Food Bioscience

Effects of castration age, protein level and lysine/methionine ratio in the diet on colour, lipid oxidation and meat acceptability of intensively reared Friesian steers

(2015) I. N. Prado et al.   Animal

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

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

Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage

(2015) Behnaz Bazargani-Gilani et al.   Innovative Food Science & Emerging Technologies

Active edible coating effectiveness in shelf-life enhancement of trout (Oncorhynchusmykiss) fillets

(2015) M.G. Volpe et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of carboxymethyl cellulose-based coatings incorporated with Zataria multiflora Boiss. essential oil and grape seed extract on the shelf life of rainbow trout fillets

(2015) Mojtaba Raeisi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of alginate-based edible coatings enriched with essential oils constituents on Arbutus unedo L. fresh fruit storage

(2015) Adriana C. Guerreiro et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Tenderness and oxidative stability of Nellore bulls steaks packaged under vacuum or modified atmosphere during storage at 2°C

(2015) Priscila Robertina dos Santos et al.   Food Packaging and Shelf Life

A Comparison of Laboratory-Based and Home-Based Tests of Consumer Preferences Using Kid and Lamb Meat

(2014) A. Guerrero et al.   JOURNAL OF SENSORY STUDIES

Extension of the shelf-life of foal meat with two antioxidant active packaging systems

(2014) José M. Lorenzo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of packaging systems and fat concentrations on microbiology, sensory and physical properties of ground beef stored at 4±1°C for 25days

(2014) N. Lavieri et al.   MEAT SCIENCE

Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets

(2013) Idoya Fernández-Pan et al.   FOOD CONTROL

Antioxidant Activity of Essential Oils

(2013) Riccardo Amorati et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic

(2013) Gema Nieto et al.   MEAT SCIENCE

Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple

(2013) Nima Azarakhsh et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Development of antioxidant active films containing tocopherols to extend the shelf life of fish

(2012) Letricia Barbosa-Pereira et al.   FOOD CONTROL

In vitro antibacterial and antioxidant properties of chitosan edible films incorporated with Thymus moroderi or Thymus piperella essential oils

(2012) Y. Ruiz-Navajas et al.   FOOD CONTROL

An antioxidant peptide derived from Ostrich (Struthio camelus) egg white protein hydrolysates

(2012) Hamid Tanzadehpanah et al.   FOOD RESEARCH INTERNATIONAL

Purification and characterisation of angiotensin I converting enzyme inhibitory peptides from lysozyme hydrolysates

(2011) Ahmad Asoodeh et al.   FOOD CHEMISTRY

Chemical Stability of Extra-Virgin Olive Oil Added with Oregano Essential Oil

(2011) Claudia M. Asensio et al.   JOURNAL OF FOOD SCIENCE

Antioxidant status and biomarkers of oxidative stress in bovine leukemia virus-infected dairy cows

(2011) Fernando N. Souza et al.   VETERINARY IMMUNOLOGY AND IMMUNOPATHOLOGY

Lipid oxidation and improving the oxidative stability

(2010) Fereidoon Shahidi et al.   CHEMICAL SOCIETY REVIEWS

Comparative studies on molecular changes and pro-oxidative activity of haemoglobin from different fish species as influenced by pH

(2010) Sajid Maqsood et al.   FOOD CHEMISTRY

Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)

(2010) Yongling Song et al.   FOOD CONTROL

Effect of sensory education on food preferences in children

(2010) C. Reverdy et al.   FOOD QUALITY AND PREFERENCE

Use of modified whey protein in yoghurt formulations

(2010) P.T. Matumoto-Pintro et al.   INTERNATIONAL DAIRY JOURNAL

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

(2010) Cameron Faustman et al.   MEAT SCIENCE

Influence of vacuum or high-oxygen modified atmosphere packaging on quality of beef M. longissimus dorsi steaks after different ageing times

(2010) Åsa Lagerstedt et al.   MEAT SCIENCE

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effect of Fatty Acids and Beeswax Addition on Properties of Sodium Caseinate Dispersions and Films

(2009) M. J. Fabra et al.   BIOMACROMOLECULES

Alginate-calcium coating incorporating nisin and EDTA maintains the quality of fresh northern snakehead (Channa argus) fillets stored at 4 °C

(2009) Fei Lu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Consumers’ sensory acceptability of pork from immunocastrated male pigs

(2008) M. Font i Furnols et al.   MEAT SCIENCE