Studies on the potential application of various blends of essential oils as antioxidant and antimicrobial preservatives in emulsion based chicken sausages

Anti-oxidant and anti-microbial properties of mutton nuggets incorporated with blends of essential oils

(2018) Sudheer Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages

(2017) Heena Sharma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Use of various essential oils as bio preservatives and their effect on the quality of vacuum packaged fresh chicken sausages under frozen conditions

(2017) Heena Sharma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant activity of fractions from oregano essential oils obtained by molecular distillation

(2014) Ruben Olmedo et al.   FOOD CHEMISTRY

Microbiological quality and other characteristics of refrigerated chicken meat in contact with cellulose acetate-based film incorporated with rosemary essential oil

(2013) Adriane Alexandre Machado de Melo et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Antioxidant Activity of Essential Oils

(2013) Riccardo Amorati et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Utilization of gum tragacanth as bind enhancing agent in extended restructured mutton chops

(2013) Heena Sharma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Essential oils as potential antimicrobial agents in meat and meat products: A review

(2013) Dinesh D. Jayasena et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Molecular targets of dietary phytochemicals for the alleviation of heat stress in poultry

(2013) K. SAHIN et al.   WORLDS POULTRY SCIENCE JOURNAL

Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage

(2012) G.R. Sampaio et al.   FOOD CHEMISTRY

Essential Oils in Combination and Their Antimicrobial Properties

(2012) Imaël Henri Nestor Bassolé et al.   MOLECULES

Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components

(2012) Morten Hyldgaard et al.   Frontiers in Microbiology

Protein damage from electrophiles and oxidants in lungs of mice chronically exposed to the tumor promoter butylated hydroxytoluene

(2011) Colin T. Shearn et al.   CHEMICO-BIOLOGICAL INTERACTIONS

Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging

(2010) I. Karabagias et al.   MEAT SCIENCE

The influence of dietary lipid source on quality characteristics of raw and processed chicken meat

(2009) Maurizio Bianchi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Microbial, physical–chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method

(2008) Pedro Díaz et al.   MEAT SCIENCE

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