4.1 Article

Shelf-Life Extension of Fish Samples by Using Enriched Chitosan Coating with Thyme Essential Oil

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

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

Sweetie R. Kanatt et al.

FOOD CHEMISTRY (2008)

Article Engineering, Chemical

Quality assessment of low molecular weight chitosan coating on sliced red pitayas

Po-Jung Chien et al.

JOURNAL OF FOOD ENGINEERING (2007)

Article Chemistry, Applied

A chitosan-gelatin blend as a coating for fish patties

ME López-Caballero et al.

FOOD HYDROCOLLOIDS (2005)

Article Agriculture, Multidisciplinary

Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod

YJ Jeon et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Chemistry, Medicinal

Antibacterial properties of Thymus pubescens and Thymus serpyllum essential oils

I Rasooli et al.

FITOTERAPIA (2002)

Article Biotechnology & Applied Microbiology

The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen Bacillus cereus

A Ultee et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2002)

Article Microbiology

Adaptation of the food-borne pathogen Bacillus cereus to carvacrol

A Ultee et al.

ARCHIVES OF MICROBIOLOGY (2000)

Article Biotechnology & Applied Microbiology

Antimicrobial agents from plants: antibacterial activity of plant volatile oils

HJD Dorman et al.

JOURNAL OF APPLIED MICROBIOLOGY (2000)