Effect of Packaging and Basil Essential Oil on the Quality Characteristics of Whey Cheese “Anthotyros”

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

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Two Different Processes to Obtain Antimicrobial Packaging Containing Natural Oils

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Production of Lipase from Candida rugosa Using Cheese Whey through Experimental Design and Surface Response Methodology

(2010) Giovana Tommaso et al.   Food and Bioprocess Technology

Chemical composition and antimicrobial activity of the essential oils of four Ocimum species growing in Tanzania

(2009) D. Runyoro et al.   FOOD CHEMISTRY

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

Antimicrobial properties of selected essential oils in vapour phase against foodborne bacteria

(2008) Lenka Nedorostova et al.   FOOD CONTROL

Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4°C

(2008) I. Atrea et al.   FOOD MICROBIOLOGY

The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients

(2008) J. Gutierrez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Shelf-life extension and quality attributes of the whey cheese “Myzithra Kalathaki” using modified atmosphere packaging

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