Effect of the Fumigating with Essential Oils on the Microbiological Characteristics and Quality Changes of Refrigerated Turbot (Scophthalmus maximus) Fillets

Physicochemical responses and quality changes of red sea bream (Pagrosomus major) to gum arabic coating enriched with ergothioneine treatment during refrigerated storage

(2014) Luyun Cai et al.   FOOD CHEMISTRY

Antifungal, antiaflatoxigenic, and insecticidal efficacy of spearmint (Mentha spicata L.) essential oil

(2014) Akash Kedia et al.   INTERNATIONAL BIODETERIORATION & BIODEGRADATION

Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets

(2014) Mohammad Jouki et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Using the Essential Oil ofAloysia triphylla(L'Her.) Britton to Sedate Silver Catfish (Rhamdia quelen) during Transport Improved the Chemical and Sensory Qualities of the Fish during Storage in Ice

(2014) Ana Paula Daniel et al.   JOURNAL OF FOOD SCIENCE

Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment

(2013) Mengsha Gao et al.   FOOD CHEMISTRY

Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage

(2013) Abdelkader Bensid et al.   FOOD CHEMISTRY

Effect ofZataria multifloraBoiss (Avishan Shirazi) Essential Oil on Oxidative Progress in Frozen Cobia Fish Fillets During Storage

(2013) Shahrooz Taheri et al.   Journal of Aquatic Food Product Technology

Shelf Life Assessment of Modified Atmosphere Packaged Turbot (Psetta maxima) Fillets: Evaluation of Microbial, Physical and Chemical Quality Parameters

(2012) Joana Santos et al.   Food and Bioprocess Technology

Effects of tea polyphenol coating combined with ozone water washing on the storage quality of black sea bream (Sparus macrocephalus)

(2012) Lifang Feng et al.   FOOD CHEMISTRY

Describing and modeling the release of an antimicrobial agent from an active PP/EVOH/PP package for salmon

(2012) Josep Pasqual Cerisuelo et al.   JOURNAL OF FOOD ENGINEERING

Chemistry, Technology, and Nutraceutical Functions of Cumin (cuminum cyminum L): An Overview

(2011) H. B. Sowbhagya   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The Effects of Essential Oils Addition on the Quality of Wild and Farmed Sea Bream (Sparus aurata) Stored in Ice

(2011) Mourad Attouchi et al.   Food and Bioprocess Technology

Effect of Various Processing Methods on Quality of Mackerel (Scomber scombrus)

(2011) Yesim Ozogul et al.   Food and Bioprocess Technology

Total volatile basic nitrogen and trimethylamine nitrogen levels during ice storage of European hake (Merluccius merluccius): A seasonal and size differentiation

(2011) E. Orban et al.   FOOD CHEMISTRY

Chilled storage of golden gray mullet (Liza aurata)

(2011) Z.-A. Bahmani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water

(2010) Seyed Mahdi Ojagh et al.   FOOD CHEMISTRY

Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation

(2010) J. Gómez-Estaca et al.   FOOD MICROBIOLOGY

Quality Assessment of Salted, Modified Atmosphere Packaged Rainbow Trout under Treatment with Oregano Essential Oil

(2010) Nikoletta Pyrgotou et al.   JOURNAL OF FOOD SCIENCE

Modelling spoilage of fresh turbot and evaluation of a time–temperature integrator (TTI) label under fluctuating temperature

(2008) Maider Nuin et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY