Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgers

The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets

(2015) Luyun Cai et al.   FOOD CONTROL

Antibacterial activity of Oregano, Rosmarinus and Thymus essential oils against Staphylococcus aureus and Listeria monocytogenes in beef meatballs

(2015) G. Pesavento et al.   FOOD CONTROL

Essential oils as antimicrobials in food systems – A review

(2015) Juliany Rivera Calo et al.   FOOD CONTROL

Phenolic carvacrol as a natural additive to improve the preservative effects of high pressure processing of low-sodium sliced vacuum-packed turkey breast ham

(2015) Thales Leandro Coutinho de Oliveira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioactivity of essential oils: a review on their interaction with food components

(2015) Marianne Perricone et al.   Frontiers in Microbiology

Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds

(2014) I. Peinado et al.   FOOD RESEARCH INTERNATIONAL

Antibacterial activity of plant essential oils and extracts: The role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat

(2013) Esmail Abdollahzadeh et al.   FOOD CONTROL

Chemical composition and in vitro antibacterial properties of essential oils of four Thymus species from organic growth

(2013) Carmen Ballester-Costa et al.   INDUSTRIAL CROPS AND PRODUCTS

Chemical composition and antioxidant properties ofLaurus nobilisL. andMyrtus communisL. essential oils from Morocco and evaluation of their antimicrobial activity acting alone or in combined processes for food preservation

(2013) Lamia Cherrat et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Phenolic compounds and antioxidant activities of selected species of seaweeds from Danish coast

(2012) K.H. Sabeena Farvin et al.   FOOD CHEMISTRY

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

(2012) Minia Sanjuás-Rey et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled Storage

(2011) Gülsün Özyurt et al.   Food and Bioprocess Technology

Recent developments in the application of seaweeds or seaweed extracts as a means for enhancing the safety and quality attributes of foods

(2011) Shilpi Gupta et al.   Innovative Food Science & Emerging Technologies

Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast

(2010) Eva Gómez-Ordóñez et al.   FOOD RESEARCH INTERNATIONAL

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

Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds

(2009) I. López-López et al.   MEAT 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

Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice

(2008) G OZYURT et al.   FOOD CHEMISTRY

Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems

(2007) S. Cofrades et al.   MEAT SCIENCE