Efficacy of mint (Mentha arvensis) leaf and citrus (Citrus aurantium) peel extracts as natural preservatives for shelf life extension of chill stored Indian mackerel

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

Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: Effect on lipid and protein oxidation

(2013) Ce Shi et al.   FOOD CONTROL

Commercial peppermint (Mentha×piperita L.) teas: Antichlamydial effect and polyphenolic composition

(2013) Karmen Kapp et al.   FOOD RESEARCH INTERNATIONAL

Phenolic contents and antioxidant activity of orange varieties (Citrus sinensis L. and Citrus aurantium L.) cultivated in Algeria: Peels and leaves

(2013) Samira Lagha-Benamrouche et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of Mentha spicata L. and Artemisia campestris Extracts on the Shelf Life and Quality of Vacuum-Packed Refrigerated Sardine (Sardina pilchardus) Fillets

(2013) ABDERRAHMANE HOUICHER et al.   JOURNAL OF FOOD PROTECTION

Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage

(2012) A.K. Biswas et al.   FOOD CHEMISTRY

Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage

(2012) Tingting Li et al.   FOOD CHEMISTRY

Potato peel extract as a natural antioxidant in chilled storage of minced horse mackerel (Trachurus trachurus): Effect on lipid and protein oxidation

(2011) K.H. Sabeena Farvin et al.   FOOD CHEMISTRY

Effects of Turmeric, Shallot Extracts, and Their Combination on Quality Characteristics of Vacuum-Packaged Rainbow Trout Stored at 4 ± 1 °C

(2011) Samaneh Pezeshk et al.   JOURNAL OF FOOD SCIENCE

Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues

(2010) Neha Babbar et al.   FOOD RESEARCH INTERNATIONAL

Synergistic effect of tannic acid and modified atmospheric packaging on the prevention of lipid oxidation and quality losses of refrigerated striped catfish slices

(2009) Sajid Maqsood et al.   FOOD CHEMISTRY

Effect of Extraction Solvent/Technique on the Antioxidant Activity of Selected Medicinal Plant Extracts

(2009) Bushra Sultana et al.   MOLECULES

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

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

The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan

(2007) Yuan-Chuen Wang et al.   FOOD CHEMISTRY

Chitosan and mint mixture: A new preservative for meat and meat products

(2007) Sweetie R. Kanatt et al.   FOOD CHEMISTRY