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

Effect of essential oils treatment on the frozen storage stability of chub mackerel fillets

(2010) Nuray Erkan et al.   Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety

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

Chemical changes during the chilled storage of Chilean jack mackerel (Trachurus murphyi): Effect of a plant-extract icing system

(2009) Vilma Quitral et al.   LWT-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

Effect of delayed icing on quality changes of iced rainbow trout (Onchorynchus mykiss)

(2007) Masoud Rezaei et al.   FOOD CHEMISTRY

Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice

(2007) Nuray Erkan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY