Enterocin BacFL31 from a Safety Enterococcus faecium FL31: Natural Preservative Agent Used Alone and in Combination with Aqueous Peel Onion (Allium cepa) Extract in Ground Beef Meat Storage

Antioxidant and Antimicrobial Activities of (-)-Epigallocatechin-3-gallate (EGCG) and its Potential to Preserve the Quality and Safety of Foods

(2018) Mehdi Nikoo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

(2018) Mirian Pateiro et al.   FOOD RESEARCH INTERNATIONAL

Role of protein oxidation in the nutritional loss and texture changes in ready-to-eat chicken patties

(2018) Valquíria C. S. Ferreira et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Application of enterocin AS-48 as biopreservative in eggs and egg fractions: Synergism through lysozyme

(2018) Samir Ananou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein and lipid oxidations in jerky chicken and consequences on sensory quality

(2018) Fábio A.P. Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Treatment With High-Hydrostatic Pressure, Activated Film Packaging With Thymol Plus Enterocin AS-48, and Its Combination Modify the Bacterial Communities of Refrigerated Sea Bream (Sparus aurata) Fillets

(2018) Irene Ortega Blázquez et al.   Frontiers in Microbiology

Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review

(2018) Noemí Echegaray et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Safety Aspect of Enterococcus faecium FL31 Strain and Antibacterial Mechanism of Its Hydroxylated Bacteriocin BacFL31 against Listeria monocytogenes

(2018) Ahlem Chakchouk-Mtibaa et al.   Biomed Research International

Improvement of color, texture and food safety of ready-to-eat high pressure-heat treated duck breast

(2018) Muhammad Ammar Khan et al.   FOOD CHEMISTRY

Relationships Between Textural Modifications, Lipid and Protein Oxidation and Sensory Attributes of Refrigerated Turkey Meat Sausage Treated with Bacteriocin BacTN635

(2017) Slim Smaoui et al.   Food and Bioprocess Technology

Influence of salt on lipid oxidation in meat and seafood products: A review

(2017) Lilian R.B. Mariutti et al.   FOOD RESEARCH INTERNATIONAL

Quercetin, a functional compound of onion peel, remodels white adipocytes to brown-like adipocytes

(2017) Sang Gil Lee et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Antioxidant activity of polyphenols from Ontario grown onion varieties using pressurized low polarity water technology

(2017) Cynthya Maria Manohar et al.   Journal of Functional Foods

Influence of natural antioxidants on microbial load, lipid oxidation and sensorial quality of rista—A traditional meat product of India

(2017) Sajad Ahmad Mir et al.   Food Bioscience

Encapsulation of extract prepared from irradiated onion scales in alginate beads: a potential functional food ingredient

(2017) Sweetie R. Kanatt et al.   Journal of Food Measurement and Characterization

Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat

(2016) Laura Lorido et al.   FOOD CHEMISTRY

The potential influence of two Enterococcus faecium on the growth of Listeria monocytogenes

(2016) Yan Huang et al.   FOOD CONTROL

Meat physicochemical properties, fatty acid profile, lipid oxidation and sensory characteristics from three North African lamb breeds, as influenced by concentrate or pasture finishing diets

(2016) H. Hajji et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat

(2016) Slim Smaoui 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

Protein oxidation affects proteolysis in a meat model system

(2015) Alberto Berardo et al.   MEAT SCIENCE

Characterization of phenolic compounds and antioxidant properties of Glycyrrhiza glabra L. rhizomes and roots

(2015) Natália Martins et al.   RSC Advances

An antilisterial bacteriocin BacFL31 produced by Enterococcus faecium FL31 with a novel structure containing hydroxyproline residues

(2014) Ahlem Chakchouk-Mtibaa et al.   ANAEROBE

Antioxidant activities of onion (Allium cepa L.) peel extracts produced by ethanol, hot water, and subcritical water extraction

(2014) Kyoung Ah Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage

(2014) Ece Cagdas et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Plant extracts as natural antioxidants in meat and meat products

(2014) Manzoor Ahmad Shah et al.   MEAT SCIENCE

Effect of thyme/cumin essential oils and butylated hydroxyl anisole/butylated hydroxyl toluene on physicochemical properties and oxidative/microbial stability of chicken patties

(2014) Cemalettin Sarıçoban et al.   POULTRY SCIENCE

Efficient role of BacTN635 on the safety properties, sensory attributes, and texture profile of raw minced meat beef and chicken breast

(2013) S. Smaoui et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

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

Assessment of potential probiotic properties and multiple bacteriocin encoding-genes of the technological performing strain Enterococcus faecium MMRA

(2013) Amel Rehaiem et al.   FOOD CONTROL

Assessment of red onion on antioxidant activity in rat

(2012) Bora Lee et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidative properties of onion peel extracts against lipid oxidation in raw ground pork

(2012) So-Yeon Shim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Antimicrobial and antioxidative effects of onion peel extracted by the subcritical water

(2011) Kyoung Ah Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP

(2011) M.S. Lara et al.   MEAT SCIENCE

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   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

Polyphenolics from various extracts/fractions of red onion (Allium cepa) peel with potent antioxidant and antimutagenic activities

(2009) Brahma N. Singh et al.   FOOD AND CHEMICAL TOXICOLOGY

The influence of raw and processed garlic and onions on plasma classical and non-classical atherosclerosis indices: investigationsin vitroandin vivo

(2009) Shela Gorinstein et al.   PHYTOTHERAPY RESEARCH