Related references
Note: Only part of the references are listed.Encapsulation of Tunisian thyme essential oil in O/W nanoemulsions: Application for meat preservation
Ahmed Snoussi et al.
MEAT SCIENCE (2022)
Essential oil nanoemulsions: Properties, development, and application in meat and meat products
Bruno Dutra da Silva et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)
The Essential Oil of Tunisian Halophyte Lobularia maritima: A Natural Food Preservative Agent of Ground Beef Meat
Boutheina Ben Akacha et al.
LIFE-BASEL (2022)
Peppermint and Myrtle nanoemulsions: Formulation, stability, and antimicrobial activity
Hanen Falleh et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice
Francesca Patrignani et al.
FOOD CONTROL (2020)
Unconventional Methods of Preserving Meat Products and Their Impact on Health and the Environment
Mariusz Rudy et al.
SUSTAINABILITY (2020)
Physical, morphological and antibacterial properties of lime essential oil nanoemulsions prepared via spontaneous emulsification method
Sin Neen Liew et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Essential oils: A promising eco-friendly food preservative
Hanen Falleh et al.
FOOD CHEMISTRY (2020)
Application of the mixture design for optimum antimicrobial activity: Combined treatment of Syzygium aromaticum, Cinnamomum zeylanicum, Myrtus communis, and Lavandula stoechas essential oils against Escherichia coli
Hanen Falleh et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
Curcumin-loaded nanoemulsions stability as affected by the nature and concentration of surfactant
Maria Artiga-Artigas et al.
FOOD CHEMISTRY (2018)
Nanoencapsulated Thymus capitatus essential oil as natural preservative
Mariem Ben Jema et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Agroclimatic zone based metabolic profiling of turmeric (Curcuma Longa L.) for phytochemical yield optimization
I. Sriram Sandeep et al.
INDUSTRIAL CROPS AND PRODUCTS (2016)
Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat
Slim Smaoui et al.
MEAT SCIENCE (2016)
Preparation and characterization of nanoemulsion encapsulating curcumin
T. P. Sari et al.
FOOD HYDROCOLLOIDS (2015)
Plant extracts as natural antioxidants in meat and meat products
Manzoor Ahmad Shah et al.
MEAT SCIENCE (2014)
Myoglobin Chemistry and Meat Color
Surendranath P. Suman et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 4 (2013)
Myoglobin and lipid oxidation interactions: Mechanistic bases and control
Cameron Faustman et al.
MEAT SCIENCE (2010)
Isolation and characterization of antioxidation enzymes from cells of zedoary (Curcuma zedoaria roscoe) cultured in a 5-l bioreactor
Nguyen-Hoang Loc et al.
MOLECULAR BIOTECHNOLOGY (2008)