Development of a novel edible coating made by Balangu seed mucilage and Feverfew essential oil and investigation of its effect on the shelf life of beef slices during refrigerated storage through intelligent modeling

Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage

(2017) Behrooz Alizadeh Behbahani et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of PLA films containing propolis ethanolic extract, cellulose nanoparticle and Ziziphora clinopodioides essential oil on chemical, microbial and sensory properties of minced beef

(2017) Nassim Shavisi et al.   MEAT SCIENCE

Principle component analysis (PCA) for investigation of relationship between population dynamics of microbial pathogenesis, chemical and sensory characteristics in beef slices containing Tarragon essential oil

(2017) Behrooz Alizadeh Behbahani et al.   MICROBIAL PATHOGENESIS

Antioxidant activity and antimicrobial effect of tarragon (Artemisia dracunculus) extract and chemical composition of its essential oil

(2017) Behrooz Alizadeh Behbahani et al.   Journal of Food Measurement and Characterization

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

Application of intelligent modeling to predict the population dynamics of Pseudomonas aeruginosa in Frankfurter sausage containing Satureja bachtiarica extracts

(2015) Ali Alghooneh et al.   MICROBIAL PATHOGENESIS

Effect of sugars and salts on rheological properties of Balangu seed (Lallemantia royleana) gum

(2014) Fakhreddin Salehi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets

(2014) Mohammad Jouki et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Chemical Composition, Antifungal and Antibacterial Activities of Essential Oil fromLallemantia Royleana(Benth. in Wall.) Benth

(2014) Javad Sharifi-Rad et al.   JOURNAL OF FOOD SAFETY

Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef

(2013) Radka Hulankova et al.   MEAT SCIENCE

Effect of addition of commercial rosemary extracts on potent odorants in cooked beef

(2013) Hun Kim et al.   MEAT SCIENCE

Use of dietary rosemary (Rosmarinus officinalis L.) essential oils to increase the shelf life of Barbarine light lamb meat

(2013) Samir Smeti et al.   SMALL RUMINANT RESEARCH

Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation

(2012) Sung-Jin Kim et al.   FOOD CONTROL

Dilute solution properties of Balangu (Lallemantia royleana) seed gum: Effect of temperature, salt, and sugar

(2012) A. Mohammad Amini et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E. coli O157:H7 and S. aureus during storage at abuse refrigeration temperature

(2012) Djamel Djenane et al.   MEAT SCIENCE

Effects of green tea extract on reducing Vibrio parahaemolyticus and increasing shelf life of oyster meats

(2011) Dunyu Xi et al.   FOOD CONTROL

Green tea and grape seed extracts — Potential applications in food safety and quality

(2011) A.V.S. Perumalla et al.   FOOD RESEARCH INTERNATIONAL

Antibacterial Activity and the Variation of Tanacetum parthenium (L.) Schultz Bip. Essential Oils from Turkey

(2011) Kaan Polatoglu et al.   Journal of Oleo Science

Effect of adding essential oils of coriander (Coriandrum sativum L.) and hyssop (Hyssopus officinalis L.) on the shelf life of ground beef

(2011) Magdalena Michalczyk et al.   MEAT SCIENCE

Chemical composition, antibacterial activity and cytotoxicity of essential oils ofTanacetum partheniumin different developmental stages

(2011) F. Mohsenzadeh et al.   PHARMACEUTICAL BIOLOGY

Antimicrobial herb and spice compounds in food

(2010) M.M. Tajkarimi et al.   FOOD CONTROL

Preservation technologies for fresh meat – A review

(2010) G.H. Zhou et al.   MEAT SCIENCE

Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties

(2010) Zehra Karagöz Emiroğlu et al.   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

The effect ofLallemantia royleana(Balangu) seed, palmate-tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream

(2009) MARYAM BAHRAMPARVAR et al.   INTERNATIONAL JOURNAL OF DAIRY 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