Related references
Note: Only part of the references are listed.Effect of chitosan coating incorporated with oregano essential oil on microbial inactivation and quality properties of refrigerated chicken breasts
Kaixi Zheng et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2023)
Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates
Homaira Mirzaee et al.
FOOD SCIENCE & NUTRITION (2023)
Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs
Jyotishka Kumar Das et al.
FOODS (2023)
Ginger and parsley essential oils: chemical composition, antimicrobial activity, and evaluation of their application in cheese preservation
Sara Vitalini et al.
NATURAL PRODUCT RESEARCH (2023)
Chitosan-based coatings and films incorporated with essential oils: applications in food models
Seyyed Mohammad Ali Noori et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2023)
Preservation of aquatic food using edible films and coatings containing essential oils: a review
Fereidoon Shahidi et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)
Ball-milling is an effective pretreatment of glycosylation modified the foaming and gel properties of egg white protein
Yongyan Wu et al.
JOURNAL OF FOOD ENGINEERING (2022)
Investigating the effects of maltodextrin, gum arabic, and whey protein concentrate on the microencapsulation efficiency and oxidation stability of hemp seed oil
Amir Rezvankhah et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)
Effects of incorporation of Chavir ultrasound and maceration extracts on the antioxidant activity and oxidative stability of ordinary virgin olive oil: identification of volatile organic compounds
Seyedeh Akram Mousavi et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)
The effects of combined enzymatic and physical modifications of lentil protein applying Alcalase, Flavourzyme, microbial transglutaminase, and ultrasound: antioxidant, antihypertension, and antidiabetic activities
Amir Rezvankhah et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)
A novel Egg Quality Index as an alternative to Haugh unit score
Valeriy G. Narushin et al.
JOURNAL OF FOOD ENGINEERING (2021)
Effects of nano-chitosan coatings incorporating with free /nano-encapsulated cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet
Parisa Homayonpour et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)
Development of a chitosan-propolis extract edible coating formulation based on physico-chemical attributes of hens' eggs: Optimization and characteristics edible coating of egg using chitosan and propolis
Asma Ezazi et al.
FOOD BIOSCIENCE (2021)
Mild heating assisted alkaline pH shifting modify the egg white protein: The mechanism and the enhancement of emulsifying properties
Yali Yu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties
Shima Jafarzadeh et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Application of bio-nanocomposite films and edible coatings for extending the shelf life of fresh fruits and vegetables
Shima Jafarzadeh et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2021)
The effects of ethyl lauroyl arginate and lemon essential oil added edible chitosan film coating on biogenic amines formation during storage in mackerel fillets
Bahar Demircan et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)
Depolymerization of chicken egg yolk granules induced by high-intensity ultrasound
Fang Geng et al.
FOOD CHEMISTRY (2021)
Generation of bioactive peptides from lentil protein: degree of hydrolysis, antioxidant activity, phenol content, ACE-inhibitory activity, molecular weight, sensory, and functional properties
Amir Rezvankhah et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)
Development of an innovative green coating to reduce egg losses
Paula Gabriela da Silva Pires et al.
CLEANER ENGINEERING AND TECHNOLOGY (2021)
Encapsulation and delivery of bioactive compounds using spray and freeze-drying techniques: A review
Amir Rezvankhah et al.
DRYING TECHNOLOGY (2020)
Effects of heat treatments and edible shell coatings on egg quality after storage at room temperature
Cristina Henrique Oliveira et al.
FOOD SCIENCE AND TECHNOLOGY (2020)
Characterization of Saccharomyces cerevisiae based microcarriers for encapsulation of black cumin seed oil: Stability of thymoquinone and bioactive properties
Kevser Karaman
FOOD CHEMISTRY (2020)
Antimicrobial and antioxidant coating based on basil seed gum incorporated with Shirazi thyme and summer savory essential oils emulsions for shelf-life extension of refrigerated chicken fillets
Marjan Majdinasab et al.
FOOD HYDROCOLLOIDS (2020)
Improving oxidative and microbial stability of beef using Shahri Balangu seed mucilage loaded with Cumin essential oil as a bioactive edible coating
Behrooz Alizadeh Behbahani et al.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2020)
Effect of roasting and microwave pre-treatments of Nigella sativa L. seeds on lipase activity and the quality of the oil
Yeganeh Mazaheri et al.
FOOD CHEMISTRY (2019)
Microwave-assisted extraction of hempseed oil: studying and comparing of fatty acid composition, antioxidant activity, physiochemical and thermal properties with Soxhlet extraction
Amir Rezvankhah et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Oil extraction from blends of sunflower and black cumin seeds by cold press and evaluation of its physicochemical properties
Yeganeh Mazaheri et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
Evaluation of volatile and phenolic compounds, and antioxidant activity of different parts of Ferulago angulata (schlecht.) Boiss
Saeid Hazrati et al.
INDUSTRIAL CROPS AND PRODUCTS (2019)
Extraction of essential oils of Ferulago angulata with microwave-assisted hydrodistillation
Saeed Mollaei et al.
INDUSTRIAL CROPS AND PRODUCTS (2019)
Review on Natural Preservatives for Extending Fish Shelf Life
Jun Mei et al.
FOODS (2019)
Effects of tocopherol, rosemary essential oil and Ferulago angulata extract on oxidative stability of mayonnaise during its shelf life: A comparative study
Leyla Alizadeh et al.
FOOD CHEMISTRY (2019)
Active packaging films as a carrier of black cumin essential oil: Development and effect on quality and shelf-life of chicken breast meat
Dilara Konuk Takma et al.
FOOD PACKAGING AND SHELF LIFE (2019)
Effects of chitosan coatings incorporating with free or nano-encapsulated Satureja plant essential oil on quality characteristics of lamb meat
Mandieh Pabast et al.
FOOD CONTROL (2018)
Action of ginger essential oil (Zingiber officinale) encapsulated in proteins ultrafine fibers on the antimicrobial control in situ
Francine Tavares da Silva et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Investigation on the extraction yield, quality, and thermal properties of hempseed oil during ultrasound-assisted extraction: A comparative study
Amir Rezvankhah et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Improving the shelf life of low-fat cut cheese using nanoemulsionbased edible coatings containing oregano essential oil and mandarin fiber
Maria Artiga-Artigas et al.
FOOD CONTROL (2017)
Antibacterial activity of soy edible coatings incorporated with thyme and oregano essential oils on beef against pathogenic bacteria
Gokce Polat Yemis et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2017)
Evaluation of Muscodor cinnamomi as an egg biofumigant for the reduction of microorganisms on eggshell surfaces and its effect on egg quality
Nakarin Suwannarach et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)
EFFECTS OF CUMIN (CUMINUM CYMINUM L.) SEED AND WILD MINT (MENTHA LONGIFOLIA L.) LEAF EXTRACTS ON THE SHELF LIFE AND QUALITY OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) FILLETS STORED AT 4C ± 1
Sara Raeisi et al.
JOURNAL OF FOOD SAFETY (2016)
Effect of absorbent pads containing black seed or rosemary oils on the shelf life of sardine [Sardina pilchardus (Walbaum, 1792)] fillets
B. Kilinc et al.
JOURNAL OF APPLIED ICHTHYOLOGY (2016)
Application of chitosan for improvement of quality and shelf life of table eggs under tropical room conditions
P. V. Suresh et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Antioxidant and antimicrobial active paper based on Zataria (Zataria multiflora) and two cumin cultivars (Cuminum cyminum)
F. Akrami et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Plant Essential Oils as Active Antimicrobial Agents
Yi Xin Seow et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2014)
The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage
Mengsha Gao et al.
FOOD CONTROL (2014)
Soft cheese supplemented with black cumin oil: Impact on food borne pathogens and quality during storage
Mohamed Fawzy Ramadan Hassanien et al.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES (2014)
Effect of the phenological stage on the chemical composition, and antimicrobial and antioxidant properties of Rosmarinus officinalis L essential oil and its polyphenolic extract
Maria J. Jordan et al.
INDUSTRIAL CROPS AND PRODUCTS (2013)
Salmonella serovars isolated from table eggs: An overview
Francesca Martelli et al.
FOOD RESEARCH INTERNATIONAL (2012)
Effects on Salmonella shell contamination and trans-shell penetration of coating hens' eggs with chitosan
S. Leleu et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Analysis of Iranian rosemary essential oil: Application of gas chromatography-mass spectrometry combined with chemometrics
Mehdi Jalali-Heravi et al.
JOURNAL OF CHROMATOGRAPHY A (2011)
Chitosan-soybean oil emulsion coating affects physico-functional and sensory quality of eggs during storage
Wisdom Wardy et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed
Sodeif Azadmard-Damirchi et al.
FOOD CHEMISTRY (2010)
Antimicrobial herb and spice compounds in food
M. M. Tajkarimi et al.
FOOD CONTROL (2010)
Efficacy of cellulose-based coating on enhancing the shelf life of fresh eggs
Panuwat Suppakul et al.
JOURNAL OF FOOD ENGINEERING (2010)
Fatty acid profile, thymoquinone content, oxidative stability, and antioxidant properties of cold-pressed black cumin seed oils
Herman Lutterodt et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Impact of pH on the interactions between whey and egg white proteins as assessed by the foamability of their mixtures
Malgorzata Kuropatwa et al.
FOOD HYDROCOLLOIDS (2009)
Effects of chitosan coating and storage position on quality and shelf life of eggs
Su Hyun Kim et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
The effects of edible coatings on chicken egg quality under refrigerated storage
A. M. Biladeau et al.
POULTRY SCIENCE (2009)
Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol
Naciye Erkan et al.
FOOD CHEMISTRY (2008)
Isolation and characterization of phenolic compounds from the leaves of Salix matsudana
Xiang Li et al.
MOLECULES (2008)
Chitosan coating minimises eggshell breakage and improves egg quality
Cengiz Caner et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2008)
Antimicrobial and antioxidant properties of rosemary and sage (Rosmarinus officinalis L. and Salvia officinalis L., lamiaceae) essential oils
Biljana Bozin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
The in vitro antibacterial activity of dietary spice and medicinal herb extracts
Bin Shan et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
Proteomic analysis of hen egg white
Catherine Guerin-Dubiard et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Antibacterial effect of black seed oil on Listeria monocytogenes
MKM Nair et al.
FOOD CONTROL (2005)
Essential oils: their antibacterial properties and potential applications in foods - a review
S Burt
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
The relationships among measures of egg albumen height, pH, and whipping volume
FG Silversides et al.
POULTRY SCIENCE (2004)
Effect of storage and layer age on quality of eggs from two lines of hens
FG Silversides et al.
POULTRY SCIENCE (2001)