Qualitative improvement of catfish burger using Zataria multiflora Boiss. essential oil

Improving the Quality of Fresh Rainbow Trout by Sage Essential Oil and Packaging Treatments

(2015) Ozlem Emir Çoban et al.   JOURNAL OF FOOD SAFETY

Interdonatolemon from Nizza di Sicilia (Italy): chemical composition of hexane extract of lemon peel and histochemical investigation

(2015) Andrea Salvo et al.   NATURAL PRODUCT RESEARCH

Effect of Essential Oils and Packaging on Hot Smoked Rainbow Trout during Storage

(2014) Pinar Oğuzhan Yildiz   JOURNAL OF FOOD PROCESSING AND PRESERVATION

First records of the European catfish, Silurus glanis Linnaeus, 1758 in the Americas (Brazil)

(2014) Almir Cunico et al.   BioInvasions Records

Zataria multifloraBoiss essential oil and sodium acetate: how they affect shelf life of vacuum-packaged trout burgers

(2013) Ali Ehsani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The Effect of Active Packaging Film Containing Rosemary Extract on the Quality of Smoked Rainbow Trout (Oncorhynchus mykiss)

(2012) Özlem Emir Çoban et al.   Journal of Aquatic Food Product Technology

The Effects of Essential Oils Addition on the Quality of Wild and Farmed Sea Bream (Sparus aurata) Stored in Ice

(2011) Mourad Attouchi et al.   Food and Bioprocess Technology

The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers

(2011) İlknur Uçak et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effectiveness of Zataria multiflora Boiss essential oil and grape seed extract impregnated chitosan film on ready-to-eat mortadella-type sausages during refrigerated storage

(2011) Mehran Moradi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chemical composition of essential oils in Zataria multiflora Boiss. from different parts of Iran and their radical scavenging and antimicrobial activity

(2010) Seyyed Siavash Saei-Dehkordi et al.   FOOD AND CHEMICAL TOXICOLOGY

Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.)

(2010) D.A. Pereira de Abreu et al.   FOOD RESEARCH INTERNATIONAL

Effect of essential oils treatment on the frozen storage stability of chub mackerel fillets

(2010) Nuray Erkan et al.   Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety

Age and growth of the European catfish (Silurus glanis) in a Turkish Reservoir and comparison with introduced populations

(2010) Ahmet Alp et al.   REVIEWS IN FISH BIOLOGY AND FISHERIES

Food Poisoning and Staphylococcus aureus Enterotoxins

(2010) María Ángeles Argudín et al.   Toxins

Effect of Zataria multiflora Boiss. essential oil on growth and aflatoxin formation by Aspergillus flavus in culture media and cheese

(2009) Hassan Gandomi et al.   FOOD AND CHEMICAL TOXICOLOGY

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

(2009) Seyed Mahdi Ojagh et al.   FOOD CHEMISTRY

Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 °C

(2009) S.F. Mexis et al.   FOOD MICROBIOLOGY

Thymol and modified atmosphere packaging to control microbiological spoilage in packed fresh cod hamburgers

(2009) Maria Rosaria Corbo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The effect of mincing method on the quality of refrigerated whiting burgers

(2009) Sevim Köse et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY