4.4 Article

Evaluation of antioxidant and antimicrobial activity of oregano (Origanum vulgare L.) preparations during storage of low-pressure mechanically separated meat (BAADER meat) from chickens

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Effects of oregano essential oil and carvacrol on biofilms of Staphylococcus aureus from food-contact surfaces

Jessica Bezerra dos Santos Rodrigues et al.

FOOD CONTROL (2017)

Review Food Science & Technology

Natural antioxidants in meat and poultry products

Liz Karre et al.

MEAT SCIENCE (2013)

Article Food Science & Technology

The inhibitory effect of oregano extract on the growth of Aspergillus spp. and on sterigmatocystin biosynthesis

Suncica Kocic-Tanackov et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2012)

Article Biotechnology & Applied Microbiology

ANTIMICROBIAL ACTIVITY OF VARIOUS ESSENTIAL OILS AGAINST SPOILAGE AND PATHOGENIC MICROORGANISMS ISOLATED FROM MEAT PRODUCTS

V. K. Gochev et al.

BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT (2009)

Article Food Science & Technology

Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Cooked, Frozen Pork Patties

A. Sasse et al.

JOURNAL OF FOOD SCIENCE (2009)

Article Agriculture, Multidisciplinary

Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork

Bin Shan et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2009)

Article Chemistry, Applied

Antioxidant activity in meat treated with oregano and sage essential oils

M. K. Fasseas et al.

FOOD CHEMISTRY (2008)

Article Food Science & Technology

Effect of natural antioxidants on oxidative stability of frozen, vacuum-packaged beef and pork

Martha C. Rojas et al.

JOURNAL OF FOOD QUALITY (2008)

Article Chemistry, Applied

Antioxidant activity of fresh and dry herbs of some Lamiaceae species

E Capecka et al.

FOOD CHEMISTRY (2005)

Review Food Science & Technology

Essential oils: their antibacterial properties and potential applications in foods - a review

S Burt

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)

Article Food Science & Technology

Assessing the quality of mechanically and manually recovered chicken meat

P Henckel et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)

Article Food Science & Technology

Antioxidant action of borage, rosemary, oregano, and ascorbic acid in beef patties packaged in modified atmosphere

A Sanchez-Escalante et al.

JOURNAL OF FOOD SCIENCE (2003)

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)