Use of Desirability Approach to Predict the Inhibition of Pseudomonas fluorescens, Shewanella putrefaciens and Photobacterium phosphoreum in Fish Fillets Through Natural Antimicrobials and Modified Atmosphere Packaging

Seafood quality analysis: Molecular identification of dominant microbiota after ice storage on several general growth media

(2011) K. Broekaert et al.   FOOD MICROBIOLOGY

Control of Salmonella in foods by using essential oils: A review

(2011) Vivek K. Bajpai et al.   FOOD RESEARCH INTERNATIONAL

The antimicrobial activity of hydrophobic essential oil constituents acting alone or in combined processes of food preservation

(2011) Abdenour Ait-Ouazzou et al.   Innovative Food Science & Emerging Technologies

Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods

(2011) Francesco Donsì et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The use of thyme and laurel essential oil treatments to extend the shelf life of bluefish (Pomatomus saltatrix) during storage in ice

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

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

Combined effect of MAP and active compounds on fresh blue fish burger

(2009) M.A. Del Nobile et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Natural compounds to preserve fresh fish burgers

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

Microbiological and Sensorial Quality Assessment of Ready-to-Cook Seafood Products Packaged under Modified Atmosphere

(2009) B. Speranza et al.   JOURNAL OF FOOD SCIENCE

Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4°C

(2008) S. Kykkidou et al.   FOOD CHEMISTRY

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

Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger

(2008) M.R. Corbo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Use of humectants for the stabilization of pesto sauce

(2008) Carla Severini et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life

(2007) Asli Cadun et al.   FOOD CHEMISTRY