Ethnobotanical Knowledge on Herbs and Spices in Bulgarian Traditional Dry-Cured Meat Products
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Ethnobotanical Knowledge on Herbs and Spices in Bulgarian Traditional Dry-Cured Meat Products
Authors
Keywords
-
Journal
Diversity-Basel
Volume 14, Issue 6, Pages 416
Publisher
MDPI AG
Online
2022-05-25
DOI
10.3390/d14060416
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Traditional Medicinal Plants—A Possible Source of Antibacterial Activity on Respiratory Diseases Induced by Chlamydia pneumoniae, Haemophilus influenzae, Klebsiella pneumoniae and Moraxella catarrhalis
- (2022) Ligia Elena Duțu et al. Diversity-Basel
- Integrative review on ethnobotany, essential oil, phytochemical, agronomy, molecular and pharmacological properties of Satureja species
- (2021) Fatemeh Sefidkon et al. JOURNAL OF ESSENTIAL OIL RESEARCH
- Evaluation of the antibacterial activity of allyl isothiocyanate, clove oil, eugenol and carvacrol against spoilage lactic acid bacteria
- (2021) Hajime Takahashi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Persistent Moderate-to-Weak Mediterranean Diet Adherence and Low Scoring for Plant-Based Foods across Several Southern European Countries: Are We Overlooking the Mediterranean Diet Recommendations?
- (2021) Stefano Quarta et al. Nutrients
- Antioxidant, antimicrobial and DNA damage protecting potential of hot taste spices: a comparative approach to validate their utilization as functional foods
- (2021) Ekta Bhattacharya et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Health and safety aspects of traditional European meat products. A review
- (2021) Michał Halagarda et al. MEAT SCIENCE
- Genetic and Flower Volatile Diversity in Natural Populations of Origanum vulgare subsp. hirtum (Link) Ietsw. in Bulgaria: Toward the Development of a Core Collection
- (2021) Marina Alekseeva et al. Frontiers in Plant Science
- Evaluation of nutritional, phytochemical, antioxidant and cytotoxic potential of Capsella bursa-pastoris, a wild vegetable from potohar region of Pakistan
- (2021) Iqra Riaz et al. Kuwait Journal of Science
- Assessing levels of traditionality and naturalness depicted on labels of fermented meat products in the retail: Exploring relations with price, quality and branding strategy
- (2021) Christina Charmpi et al. MEAT SCIENCE
- Enough to Feed Ourselves!—Food Plants in Bulgarian Rural Home Gardens
- (2021) Teodora Ivanova et al. Plants-Basel
- Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products
- (2020) Magdalena Efenberger-Szmechtyk et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Natural Preservatives from Plant in Cheese Making
- (2020) Mena Ritota et al. Animals
- Bioactive Natural Compounds and Antioxidant Activity of Essential Oils from Spice Plants: New Findings and Potential Applications
- (2020) Lidiane Diniz do Nascimento et al. Biomolecules
- Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat
- (2020) Aphrodite I. Kalogianni et al. Foods
- Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages
- (2020) Tina Lešić et al. Foods
- Exploring the Validity of the 14-Item Mediterranean Diet Adherence Screener (MEDAS): A Cross-National Study in Seven European Countries around the Mediterranean Region
- (2020) María-Teresa García-Conesa et al. Nutrients
- The development of LC-MS/MS method of determination of cyclopiazonic acid in dry-fermented meat products
- (2020) Ana Vulić et al. FOOD CONTROL
- Essential oil and supercritical extracts of winter savory (Satureja montana L.) as antioxidants in precooked pork chops during chilled storage
- (2020) Marija Jokanović et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Antioxidant, hepatoprotective and antifungal activities of black pepper (Piper nigrum L.) essential oil
- (2020) Chi Zhang et al. FOOD CHEMISTRY
- Health Benefits of Culinary Herbs and Spices
- (2019) T. Alan Jiang JOURNAL OF AOAC INTERNATIONAL
- A systematic review on black pepper (Piper nigrum L.): from folk uses to pharmacological applications
- (2019) Heerasing Takooree et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Prebiotic Potential of Culinary Spices Used to Support Digestion and Bioabsorption
- (2019) Christine T. Peterson et al. Evidence-based Complementary and Alternative Medicine
- Essential oils compounds as antimicrobial and antibiofilm agents against strains present in the meat industry
- (2019) Esin Orhan-Yanıkan et al. FOOD CONTROL
- Antioxidant and Antimicrobial Potential of Phenolic Metabolites from Traditionally Used Mediterranean Herbs and Spices
- (2019) Mekinić et al. Foods
- Recommended standards for conducting and reporting ethnopharmacological field studies
- (2018) Caroline S. Weckerle et al. JOURNAL OF ETHNOPHARMACOLOGY
- Nutritional value and potential chemical food safety hazards of selected Polish sausages as influenced by their traditionality
- (2018) Michał Halagarda et al. MEAT SCIENCE
- Phytochemical Profile and Biological Activities of Satureja hortensis L.: A Review of the Last Decade
- (2018) Irina Fierascu et al. MOLECULES
- Natural antioxidants used in meat products: A brief review
- (2018) Jéssica Souza Ribeiro et al. MEAT SCIENCE
- Health and Safety Considerations of Fermented Sausages
- (2017) Askild Holck et al. JOURNAL OF FOOD QUALITY
- Chemical characterization and antimicrobial properties of herbs and spices essential oils against pathogens and spoilage bacteria associated to dry-cured meat products
- (2016) Juan García-Díez et al. JOURNAL OF ESSENTIAL OIL RESEARCH
- Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages
- (2016) Ada Braghieri et al. MEAT SCIENCE
- Beneficial Effects of Spices in Food Preservation and Safety
- (2016) Davide Gottardi et al. Frontiers in Microbiology
- Spice use in food: Properties and benefits
- (2015) De La Torre Jessica Elizabeth et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Microbiological safety of pastrami: A traditional meat product
- (2015) Şeniz Karabıyıklı et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Agricultural biodiversity as a link between traditional food systems and contemporary development, social integrity and ecological health
- (2013) Timothy Johns et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Traditional foods and food systems: a revision of concepts emerging from qualitative surveys on-site in the Black Sea area and Italy
- (2013) L Filippo D'Antuono JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat
- (2013) Danka Bukvički et al. MEAT SCIENCE
- Meat fermentation at the crossroads of innovation and tradition: A historical outlook
- (2013) Frédéric Leroy et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Chemical Composition and Cytotoxic and Antioxidant Activities ofSatureja montanaL. Essential Oil and Its Antibacterial Potential againstSalmonellaSpp. Strains
- (2013) Hanene Miladi et al. Journal of Chemistry
- Types of traditional Greek foods and their safety
- (2012) Efstathios Z. Panagou et al. FOOD CONTROL
- Correlation of Antimicrobial Activities of Various Essential Oils and Their Main Aromatic Volatile Constituents
- (2012) Martina Höferl et al. JOURNAL OF ESSENTIAL OIL RESEARCH
- Home Gardens in Three Mountain Regions of the Iberian Peninsula: Description, Motivation for Gardening, and Gross Financial Benefits
- (2012) Victoria Reyes-García et al. JOURNAL OF SUSTAINABLE AGRICULTURE
- Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content
- (2011) Riccardo Benedini et al. MEAT SCIENCE
- Volatile Compounds of Traditional Turkish Dry Fermented Sausage (Sucuk)
- (2010) Guzin Kaban INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Incidence of Listeria monocytogenes in beef, pork, raw-dried and raw-smoked sausages in Bulgaria
- (2009) Rumen Karakolev FOOD CONTROL
- Sensory characterization of dry-cured ham using free-choice profiling
- (2009) M. Dolors Guàrdia et al. FOOD QUALITY AND PREFERENCE
- Phytochemical Profile and Anticholinesterase and Antimicrobial Activities of Supercritical versus Conventional Extracts of Satureja montana
- (2009) Filipa V. M. Silva et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Current trends in traditional Turkish meat products and cuisine
- (2009) Birol Kilic LWT-FOOD SCIENCE AND TECHNOLOGY
- Chemical composition and antimicrobial activity of Satureja hortensis L. essential oil
- (2009) Tatjana Mihajilov-Krstev et al. Open Life Sciences
- Human trichinellosis in Bulgaria—Epidemiological situation and trends
- (2008) R. Kurdova-Mintcheva et al. VETERINARY PARASITOLOGY
Become a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get StartedAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started