Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.)

Fucus vesiculosus extracts as natural antioxidants for improving the physicochemical properties and shelf life of pork patties formulated with oleogels

(2019) Rubén Agregán et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against “Fior di latte” cheese spoilage bacteria

(2019) Rossana Roila et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life

(2019) Juana Fernández-López et al.   MEAT SCIENCE

Viability of and Escherichia coli O157:H7 and Listeria monocytogenes in a delicatessen appetizer (yogurt-based) salad as affected by citrus extract (Citrox © ) and storage temperature

(2018) Maria I. Tsiraki et al.   FOOD MICROBIOLOGY

Effects of High Pressure Processing and Hot Water Pasteurization of Cooked Sausages on Inactivation of Inoculated Listeria monocytogenes, Natural Populations of Lactic Acid Bacteria, Pseudomonas spp., and Coliforms and Their Recovery during Storage at 4 and 10°C

(2018) S. BALAMURUGAN et al.   JOURNAL OF FOOD PROTECTION

Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance

(2018) Paula M. Conroy et al.   MEAT SCIENCE

Frankfurters made with pork meat, emmer wheat ( Triticum dicoccum Schübler) and almonds nut ( Prunus dulcis Mill.): evaluation during storage of a novel food from an ancient recipe

(2018) David Ranucci et al.   MEAT SCIENCE

Incorporation of pomegranate juice concentrate and pomegranate rind powder extract to improve the oxidative stability of frankfurter during refrigerated storage

(2018) Maryam Rafsanjani Firuzi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Preservation of fresh ground beef patties using plant extracts combined with a modified atmosphere packaging

(2017) Lynda Bouarab-Chibane et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological, chemical and sensorial quality enhancement of Nile tilapia fillets

(2017) Mohammed S. Alsaggaf et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of pomegranate (Punica granatum ) pomace extract as a washing agent on the inactivation of Listeria monocytogenes inoculated on fresh produce

(2017) Ji-Hoon Kang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Freshwater Fish Burgers Made from Four Different Fish Species as a Valuable Strategy Appreciated by Consumers for Introducing EPA and DHA into a Human Diet

(2017) Raffaella Branciari et al.   Journal of Aquatic Food Product Technology

Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels

(2015) Rocío Casquete et al.   Innovative Food Science & Emerging Technologies

Quality and shelf-life prediction for retail fresh hake (Merluccius merluccius)

(2015) Míriam R. García et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The effect of pomegranate peel extract (PPE) on the polyphenol oxidase (PPO) and quality of Pacific white shrimp (Litopenaeus vannamei) during refrigerated storage

(2015) Sara Basiri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Tannin-Rich Fraction from Pomegranate Rind Damages Membrane of Listeria monocytogenes

(2014) Guanghui Li et al.   Foodborne Pathogens and Disease

Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage

(2013) Sonia Fonseca et al.   FOOD CONTROL

Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety

(2013) Ana Maria Ciuciu Simion et al.   FOOD CONTROL

Antioxidant effect of pomegranate rind powder extract, pomegranate juice, and pomegranate seed powder extract as antioxidants in raw ground pork meat

(2013) Yu-Yue Qin et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Novel trends in development of dietary fiber rich meat products—a critical review

(2013) Nitin Mehta et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami

(2013) Margit Dall Aaslyng et al.   MEAT SCIENCE

The introduction of Citrus to Italy, with reference to the identification problems of seed remains

(2013) Clémence Pagnoux et al.   VEGETATION HISTORY AND ARCHAEOBOTANY

Sensory shelf-life estimation: A review of current methodological approaches

(2012) Ana Giménez et al.   FOOD RESEARCH INTERNATIONAL

Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets

(2012) Suresh K. Devatkal et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Shelf-life Estimation of Frankfurter Sausage Containing Dietary Fiber from Rice Bran Using Predictive Modeling

(2012) Chan Heo et al.   Korean Journal for Food Science of Animal Resources

Shelf life extension of ground chicken meat using an oxygen absorber and a citrus extract

(2012) S.F. Mexis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of “morcilla”, a typical cooked blood sausage

(2012) Aida Cachaldora et al.   MEAT SCIENCE

The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages

(2012) Brian D. Tobin et al.   MEAT SCIENCE

Inhibition of Listeria monocytogenes by pomegranate (Punica granatum) peel extract in meat paté at different temperatures

(2011) Hasmik Hayrapetyan et al.   FOOD CONTROL

Effect of Packaging Conditions on the Shelf-life of Chicken Frankfurters With and Without Lactate Addition

(2011) I. Tovunac et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Design and development of meat-based functional foods with walnut: Technological, nutritional and health impact

(2010) Francisco Jiménez-Colmenero et al.   FOOD CHEMISTRY

Antioxidant and antimicrobial activity of pomegranate peel extract improves the shelf life of chicken products

(2010) Sweetie R. Kanatt et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

THE EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON THE QUALITY AND SHELF LIFE OF FRANKFURTER TYPE-SAUSAGES

(2010) NALAN GOKOGLU et al.   JOURNAL OF FOOD QUALITY

Advances in ingredient and processing systems for meat and meat products

(2010) Jochen Weiss et al.   MEAT SCIENCE

Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella

(2010) M. Viuda-Martos et al.   MEAT SCIENCE

Antimicrobial activity of pomegranate (Punica granatum L.) fruit peels

(2009) N.S. Al-Zoreky   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork

(2009) Bin Shan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties

(2009) Suresh K. Devatkal et al.   MEAT SCIENCE

Pomegranate (Punica granatum) supplements: Authenticity, antioxidant and polyphenol composition

(2009) S. Madrigal-Carballo et al.   Journal of Functional Foods

Antioxidant and antiproliferative activities of common edible nut seeds

(2008) Jun Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties

(2008) B.M. Naveena et al.   MEAT SCIENCE

Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content

(2007) J. Ayo et al.   FOOD CHEMISTRY