Effects ofZiziphora clinopodioidesEssential Oil and Nisin, Both Separately and in Combination, to Extend Shelf Life and ControlEscherichia coli O157:H7 andStaphylococcus aureusin Raw Beef Patty during Refrigerated Storage

Combined Chitosan-Thyme Treatments with Modified Atmosphere Packaging on a Ready-to-Cook Poultry Product

(2016) V. GIATRAKOU et al.   JOURNAL OF FOOD PROTECTION

Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products

(2014) Desugari Hygreeva et al.   MEAT SCIENCE

Plant extracts as natural antioxidants in meat and meat products

(2014) Manzoor Ahmad Shah et al.   MEAT SCIENCE

Chemical composition and in vitro antimicrobial, antifungal and antioxidant properties of essential oils obtained from some herbs widely used in Portugal

(2013) Jorge M. Alves-Silva et al.   FOOD CONTROL

The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage

(2013) Mengsha Gao et al.   FOOD CONTROL

Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat

(2013) K. Radha krishnan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Combined effect of N,O-carboxymethyl chitosan and oregano essential oil to extend shelf life and control Listeria monocytogenes in raw chicken meat fillets

(2013) A. Khanjari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties

(2013) N.C. Moroney et al.   MEAT SCIENCE

Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation

(2012) Sung-Jin Kim et al.   FOOD CONTROL

Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat

(2012) S. Petrou et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets: Influence on the quality and shelf-life of fresh pork

(2012) N.C. Moroney et al.   MEAT SCIENCE

Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E. coli O157:H7 and S. aureus during storage at abuse refrigeration temperature

(2012) Djamel Djenane et al.   MEAT SCIENCE

Inactivation of Listeria innocua in brined white cheese by a combination of nisin and heat

(2011) Murad A. Al-Holy et al.   FOOD CONTROL

In vitro antimicrobial effects and mechanism of action of selected plant essential oil combinations against four food-related microorganisms

(2011) Fei Lv et al.   FOOD RESEARCH INTERNATIONAL

Intraspecific Variability of the Essential Oil of Ziziphora clinopodioides ssp. rigida from Iran

(2010) Ali Sonboli et al.   CHEMISTRY & BIODIVERSITY

Synergistic effect of nisin and cone essential oil of Metasequoia glyptostroboides Miki ex Hu against Listeria monocytogenes in milk samples

(2010) Jung In Yoon et al.   FOOD AND CHEMICAL TOXICOLOGY

Potential of peanut skin phenolic extract as antioxidative and antibacterial agent in cooked and raw ground beef

(2010) Jianmei Yu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

(2010) I. Karabagias et al.   MEAT SCIENCE

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

(2009) L. Frangos et al.   FOOD MICROBIOLOGY

Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4°C: Microbiological and sensory evaluation

(2009) Athina G. Ntzimani et al.   Innovative Food Science & Emerging Technologies

The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage

(2009) A. Govaris et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties

(2009) J.E. Hayes et al.   MEAT SCIENCE

Influence of growth phase on the essential oil composition ofZiziphora clinopodioidesLam.

(2009) Hamzeh Amiri   NATURAL PRODUCT RESEARCH

Chemical composition and in vitro antibacterial activities of the oil of Ziziphora clinopodioides and Z. capitata subsp. capitata from Iran

(2008) Z. Aghajani et al.   CHEMISTRY OF NATURAL COMPOUNDS

Nisin–EDTA treatments and modified atmosphere packaging to increase fresh chicken meat shelf-life

(2008) T. Economou et al.   FOOD CHEMISTRY

Antimicrobial activity of plant essential oils using food model media: Efficacy, synergistic potential and interactions with food components

(2008) J. Gutierrez et al.   FOOD MICROBIOLOGY

Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°C

(2008) Huiyun Zhang et al.   MEAT SCIENCE

Aflatoxin M1 contamination in winter and summer milk in 14 states in Iran

(2007) M. Tajkarimi et al.   FOOD CONTROL

The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage

(2007) N. Solomakos et al.   FOOD MICROBIOLOGY

The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage

(2007) N. Solomakos et al.   MEAT SCIENCE