Antimicrobial Effectiveness of Gelatin-Alginate Film Containing Oregano Essential Oil for Fish Preservation

Natural products as antimicrobial agents

(2014) Rabin Gyawali et al.   FOOD CONTROL

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

Properties and antimicrobial activity of silver carp (Hypophthalmichthys molitrix) skin gelatin-chitosan films incorporated with oregano essential oil for fish preservation

(2014) Jiulin Wu et al.   Food Packaging and Shelf Life

Comparison of chitosan–gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout

(2013) Fariba Nowzari et al.   FOOD CHEMISTRY

Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage

(2013) Abdelkader Bensid et al.   FOOD CHEMISTRY

Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties

(2013) Pablo R. Salgado et al.   FOOD HYDROCOLLOIDS

Effect of montmorillonite clay and biopolymer concentration on the physical and mechanical properties of alginate nanocomposite films

(2013) Mehdi Alboofetileh et al.   JOURNAL OF FOOD ENGINEERING

Agar films containing green tea extract and probiotic bacteria for extending fish shelf-life

(2013) A.M. López de Lacey et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Vacuum Packaging and Wrapping with Chitosan-Based Edible Film on the Extension of the Shelf Life of Sea Bass (Dicentrarchus labrax) Fillets in Cold Storage (4 °C)

(2012) Ali Günlü et al.   Food and Bioprocess Technology

Physical and functional characterization of active fish gelatin films incorporated with lignin

(2012) R. Núñez-Flores et al.   FOOD HYDROCOLLOIDS

Antimicrobial assays of natural extracts and their inhibitory effect against Listeria innocua and fish spoilage bacteria, after incorporation into biopolymer edible films

(2012) L. Iturriaga et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil

(2012) Mehraj Ahmad et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration

(2011) Sergio Benavides et al.   JOURNAL OF FOOD ENGINEERING

Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water

(2010) Seyed Mahdi Ojagh et al.   FOOD CHEMISTRY

Antimicrobial herb and spice compounds in food

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

Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation

(2010) J. Gómez-Estaca et al.   FOOD MICROBIOLOGY

Quality Assessment of Salted, Modified Atmosphere Packaged Rainbow Trout under Treatment with Oregano Essential Oil

(2010) Nikoletta Pyrgotou et al.   JOURNAL OF FOOD SCIENCE

Antimicrobial effectiveness of oregano and sage essential oils incorporated into whey protein films or cellulose-based filter paper

(2010) Maite Royo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

(2010) I. Karabagias et al.   MEAT SCIENCE

Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets

(2009) Maria Kostaki et al.   FOOD MICROBIOLOGY

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

Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets

(2009) L. Frangos et al.   FOOD MICROBIOLOGY

Effect of clay content, homogenization RPM, pH, and ultrasonication on mechanical and barrier properties of fish gelatin/montmorillonite nanocomposite films

(2009) Ho J. Bae et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef

(2009) Kyriaki G. Zinoviadou et al.   MEAT SCIENCE

Cold water fish gelatin films: Effects of cross-linking on thermal, mechanical, barrier, and biodegradation properties

(2008) Bor-Sen Chiou et al.   EUROPEAN POLYMER JOURNAL

Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4°C

(2008) I. Atrea et al.   FOOD MICROBIOLOGY

The antibacterial mechanism of carvacrol and thymol againstEscherichia coli

(2008) J. Xu et al.   LETTERS IN APPLIED MICROBIOLOGY