Effects of chitosan-tomato plant extract edible coatings on the quality and shelf life of chicken fillets during refrigerated storage

Effect of antimicrobial packaging on physicochemical and microbial quality of chicken drumsticks

(2015) Çiğdem Soysal et al.   FOOD CONTROL

Lychee (Litchi chinensis Sonn.) seed water extract as potential antioxidant and anti-obese natural additive in meat products

(2015) Suijian Qi et al.   FOOD CONTROL

Control of Salmonella on fresh chicken breasts by κ-carrageenan/chitosan-based coatings containing allyl isothiocyanate or deodorized Oriental mustard extract plus EDTA

(2015) Amin N. Olaimat et al.   FOOD MICROBIOLOGY

Effects of l-Arginine on water holding capacity and texture of heat-induced gel of salt-soluble proteins from breast muscle

(2015) Hao Qin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Total Phenolic, Flavonoid, Tomatine, and Tomatidine Contents and Antioxidant and Antimicrobial Activities of Extracts of Tomato Plant

(2015) Norma Patricia Silva-Beltrán et al.   International Journal of Analytical Chemistry

Effect of chitosan-based edible coating on preservation of white shrimp during partially frozen storage

(2014) Shengjun Wu   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Storage of pork meat under modified atmospheres containing vapors from commercial alcoholic beverages

(2014) A.E. Kapetanakou et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss

(2014) B. Kılıç et al.   MEAT SCIENCE

Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

(2014) Irais Sánchez-Ortega et al.   TheScientificWorldJOURNAL

Microbiology, sensory evaluation and shelf life of irradiated chicken breast fillets stored in air or vacuum

(2013) Samira Pirola Santos Mantilla et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage

(2013) Yumin Cao et al.   FOOD CHEMISTRY

Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques

(2013) Lin Huang et al.   FOOD CHEMISTRY

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

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

Effect of chitosan film incorporated with tea polyphenol on quality and shelf life of pork meat patties

(2013) Yu-Yue Qin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Development of a novel antimicrobial film based on chitosan with LAE (ethyl-Nα-dodecanoyl-l-arginate) and its application to fresh chicken

(2013) Laura Higueras et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat

(2013) K. Radha krishnan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Current options for the valorization of food manufacturing waste: a review

(2013) Nadia Mirabella et al.   JOURNAL OF CLEANER PRODUCTION

Combined effect of chitosan and modified atmosphere packaging for shelf life extension of chicken breast fillets

(2013) E. Latou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical, Antimicrobial and Antioxidant Properties of Chitosan Films Incorporated with Carvacrol

(2013) Marco López-Mata et al.   MOLECULES

Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage

(2012) A.K. Biswas et al.   FOOD CHEMISTRY

Layer-by-layer immobilization of lysozyme–chitosan–organic rectorite composites on electrospun nanofibrous mats for pork preservation

(2012) Weijuan Huang et al.   FOOD RESEARCH INTERNATIONAL

Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat

(2012) S. Petrou et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Chemical composition, fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay

(2012) K. Qwele et al.   MEAT SCIENCE

High-pressure-based hurdle strategy to extend the shelf-life of fresh chicken breast fillets

(2011) J.M. Rodríguez-Calleja et al.   FOOD CONTROL

Microbial spoilage analysis and its effect on chemical changes and shelf-life of Norway lobster (Nephrops norvegicus) stored in air at various temperatures

(2011) Ioannis S. Boziaris et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

(2011) M.M. Selani et al.   MEAT SCIENCE

Antioxidative properties of a chitosan–glucose Maillard reaction product and its effect on pork qualities during refrigerated storage

(2010) H.L. Chang et al.   FOOD CHEMISTRY

Assessment of the antioxidant potential of selected plant extracts – In vitro and in vivo experiments on pork

(2010) Rudolf Lahucky et al.   MEAT SCIENCE

Antioxidant activity of bovine and porcine meat treated with extracts from edible lotus (Nelumbo nucifera) rhizome knot and leaf

(2010) Bo Huang et al.   MEAT SCIENCE

Chitosan effects on quality properties of Greek style fresh pork sausages

(2008) N. Soultos et al.   MEAT SCIENCE