Combined Effect of Chitosan and Oregano Essential Oil Dip on the Microbiological, Chemical, and Sensory Attributes of Red Porgy (Pagrus pagrus) Stored in Ice

Improvement of active chitosan film properties with rosemary essential oil for food packaging

(2012) Mehdi Abdollahi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of combined treatment of electrolysed water and chitosan on the quality attributes and myofibril degradation in farmed obscure puffer fish (Takifugu obscurus) during refrigerated storage

(2011) Ran Zhou et al.   FOOD CHEMISTRY

Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage

(2011) C.O. Mohan et al.   FOOD HYDROCOLLOIDS

Synergistic Antimicrobial Activities of Natural Essential Oils with Chitosan Films

(2011) Lina Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The use of biochemical, sensorial and chromaticity attributes as indicators of postmortem changes in commercial-size, cultured red porgy Pagrus pagrus, stored on ice

(2010) George Vardanis et al.   AQUACULTURE RESEARCH

Effect of Chitosan-Based Coatings on the Shelf Life of Salmon (Salmo salar)

(2010) Bartolomeu W. S. Souza et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2010) I. Karabagias et al.   MEAT SCIENCE

Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings

(2009) Jingyun Duan et al.   FOOD CHEMISTRY

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 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 effect of an O2 absorber and oregano essential oil on shelf-life extension of Greek cod roe paste (tarama salad) stored at 4 °C

(2009) S.F. Mexis et al.   Innovative Food Science & Emerging Technologies

Changes in microbial flora of Pacific oysters (Crassostrea gigas) during refrigerated storage and its shelf-life extension by chitosan

(2009) Rong Cao et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Environmental control of skin colour in the red porgy, Pagrus pagrus

(2008) Michalis Pavlidis et al.   AQUACULTURE RESEARCH

Effects of chitosan coating on quality and shelf life of silver carp during frozen storage

(2008) Wenjiao Fan et al.   FOOD CHEMISTRY

Potential of Oregano Essential Oil and MAP to Extend the Shelf Life of Fresh Swordfish: A Comparative Study with Ice Storage

(2008) V. Giatrakou et al.   JOURNAL OF FOOD SCIENCE