The effect of encapsulated fennel extracts on the quality of silver carp fillets during refrigerated storage

Effects of Coatings of Polyethyleneimine and Thyme Essential Oil Combined with Chitosan on Sliced FreshChanna argusduring Refrigerated Storage

(2014) Fuxin Yang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Antioxidant activity and total phenolic compounds of Dezful sesame cake extracts obtained by classical and ultrasound-assisted extraction methods

(2014) Reza Esmaeilzadeh Kenari et al.   Food Science & Nutrition

Influence of chitosan/clay functional bionanocomposite activated with rosemary essential oil on the shelf life of fresh silver carp

(2013) Mehdi Abdollahi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage

(2011) Zayde Alçiçek   FOOD CHEMISTRY

Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods

(2011) Francesco Donsì et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The capability of rosemary extract in preventing oxidation of fish lipid

(2010) Yesim Ozogul et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of adding citrus fibre washing water and rosemary essential oil on the quality characteristics of a bologna sausage

(2010) Manuel Viuda-Martos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Encapsulation of polyphenols – a review

(2010) Zhongxiang Fang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antioxidant and antimicrobial activities of essential oil and extracts of fennel (Foeniculum vulgareMill.) seeds from Pakistan

(2009) Farooq Anwar et al.   FLAVOUR AND FRAGRANCE JOURNAL

Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings

(2009) Jingyun Duan et al.   FOOD CHEMISTRY

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

(2009) Seyed Mahdi Ojagh et al.   FOOD CHEMISTRY

Effects of chitosan coating on quality and shelf life of silver carp during frozen storage

(2008) Wenjiao Fan et al.   FOOD CHEMISTRY

Liposomal incorporation of carvacrol and thymol isolated from the essential oil of Origanum dictamnus L. and in vitro antimicrobial activity

(2008) C.C. Liolios et al.   FOOD CHEMISTRY

Oxidative stability of brined anchovies(Engraulis encrasicholus)with plant extracts

(2008) Sadettin Turhan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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