Effect of oregano and thyme essential oils on the microbiological and chemical quality of refrigerated (4 °C) ready-to-eat squid rings

Effect of a two-step natural organic acid treatment on microbial activity and lipid damage during blue whiting (Micromesistius poutassou) chilling

(2011) Minia Sanjuás-Rey et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of biodegradable films prepared with hake proteins and thyme oil

(2011) C. Pires et al.   JOURNAL OF FOOD ENGINEERING

The Effect of Thyme and Garlic Oil on the Preservation of Vacuum-Packaged Hot Smoked Rainbow Trout (Oncorhynchus mykiss)

(2010) Nuray Erkan   Food and Bioprocess Technology

Spanish Household Demand for Seafood

(2010) Justo Manrique et al.   JOURNAL OF AGRICULTURAL ECONOMICS

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

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

The effect of powdered thyme sprinkling on quality changes of wild and farmed gilthead sea bream fillets stored in ice

(2009) Mourad Attouchi 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 MAP and active compounds on fresh blue fish burger

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

Thymol and modified atmosphere packaging to control microbiological spoilage in packed fresh cod hamburgers

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

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

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