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Items: 1 to 20 of 186

1.

Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella.

Viuda-Martos M, Ruiz-Navajas Y, Fernández-López J, Pérez-Alvarez JA.

Meat Sci. 2010 Jul;85(3):568-76. doi: 10.1016/j.meatsci.2010.03.007.

PMID:
20416839
2.

Effectiveness of Zataria multiflora Boiss essential oil and grape seed extract impregnated chitosan film on ready-to-eat mortadella-type sausages during refrigerated storage.

Moradi M, Tajik H, Razavi Rohani SM, Oromiehie AR.

J Sci Food Agric. 2011 Dec;91(15):2850-7. doi: 10.1002/jsfa.4531.

PMID:
21796636
3.

Combined chitosan-thyme treatments with modified atmosphere packaging on a ready-to-cook poultry product.

Giatrakou V, Ntzimani A, Savvaidis IN.

J Food Prot. 2010 Apr;73(4):663-9.

PMID:
20377954
4.

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 degrees C.

Atrea I, Papavergou A, Amvrosiadis I, Savvaidis IN.

Food Microbiol. 2009 Apr;26(2):166-72. doi: 10.1016/j.fm.2008.10.005.

PMID:
19171258
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Preservation of fresh meat with active and modified atmosphere packaging conditions.

Skandamis PN, Nychas GJ.

Int J Food Microbiol. 2002 Nov 15;79(1-2):35-45.

PMID:
12382683
9.

Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 degrees C.

Mexis SF, Chouliara E, Kontominas MG.

Food Microbiol. 2009 Sep;26(6):598-605. doi: 10.1016/j.fm.2009.04.002.

PMID:
19527835
10.

Shelf life evaluation for ready-to-eat sliced uncured turkey breast and cured ham under probable storage conditions based on Listeria monocytogenes and psychrotroph growth.

Pal A, Labuza TP, Diez-Gonzalez F.

Int J Food Microbiol. 2008 Aug 15;126(1-2):49-56. doi: 10.1016/j.ijfoodmicro.2008.04.028.

PMID:
18544466
11.

Shelf-life of minimally processed cabbage treated with neutral electrolysed oxidising water and stored under equilibrium modified atmosphere.

Gómez-López VM, Ragaert P, Ryckeboer J, Jeyachchandran V, Debevere J, Devlieghere F.

Int J Food Microbiol. 2007 Jun 10;117(1):91-8.

PMID:
17459505
13.

Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef.

Alp E, Aksu MI.

Meat Sci. 2010 Oct;86(2):468-73. doi: 10.1016/j.meatsci.2010.05.036.

PMID:
20573457
14.

Spoilage and safety characteristics of ground beef packaged in traditional and modified atmosphere packages.

Brooks JC, Alvarado M, Stephens TP, Kellermeier JD, Tittor AW, Miller MF, Brashears MM.

J Food Prot. 2008 Feb;71(2):293-301.

PMID:
18326178
15.

Evaluation of natural antimicrobials on typical meat spoilage bacteria in vitro and in vacuum-packed pork meat.

Schirmer BC, Langsrud S.

J Food Sci. 2010 Mar;75(2):M98-M102. doi: 10.1111/j.1750-3841.2009.01485.x.

PMID:
20492248
16.

Intense light pulses decontamination of minimally processed vegetables and their shelf-life.

Gómez-López VM, Devlieghere F, Bonduelle V, Debevere J.

Int J Food Microbiol. 2005 Aug 15;103(1):79-89.

PMID:
16084268
17.

Properties of reformulated hot dog sausage without added nitrites during chilled storage.

Ruiz-Capillas C, Herrero AM, Tahmouzi S, Razavi SH, Triki M, Rodríguez-Salas L, Samcová K, Jiménez-Colmenero F.

Food Sci Technol Int. 2016 Jan;22(1):21-30. doi: 10.1177/1082013214562919.

PMID:
25480689
18.
19.

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

Frangos L, Pyrgotou N, Giatrakou V, Ntzimani A, Savvaidis IN.

Food Microbiol. 2010 Feb;27(1):115-21. doi: 10.1016/j.fm.2009.09.002.

PMID:
19913701
20.

Effect of thyme oil on the preservation of vacuum-packaged chicken liver.

Papazoglou S, Tsiraki M, Savvaidis IN.

J Food Sci. 2012 Aug;77(8):M473-80. doi: 10.1111/j.1750-3841.2012.02823.x.

PMID:
22860596
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