166 related articles for article (PubMed ID: 32914102)
1. Antioxidant active packaging systems to extend the shelf life of sliced cooked ham.
Pateiro M; Domínguez R; Bermúdez R; Munekata PES; Zhang W; Gagaoua M; Lorenzo JM
Curr Res Food Sci; 2019 Nov; 1():24-30. PubMed ID: 32914102
[TBL] [Abstract][Full Text] [Related]
2. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C.
Chouliara E; Karatapanis A; Savvaidis IN; Kontominas MG
Food Microbiol; 2007 Sep; 24(6):607-17. PubMed ID: 17418312
[TBL] [Abstract][Full Text] [Related]
3. Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes.
Patsias A; Chouliara I; Badeka A; Savvaidis IN; Kontominas MG
Food Microbiol; 2006 Aug; 23(5):423-9. PubMed ID: 16943033
[TBL] [Abstract][Full Text] [Related]
4. Evaluation biodegradable films with green tea extract for interleafing sliced meat products.
Hamann D; Wlodarkievicz ME; Puton BMS; Fischer B; Colet R; Paroul N; Valduga E; Zeni J; Mignoni ML; Junges A; Backes GT; Cansian RL
Food Chem; 2024 Jun; 458():140159. PubMed ID: 38959804
[TBL] [Abstract][Full Text] [Related]
5. Effect of protective cultures and packaging film permeability on shelf-life of sliced vacuum-packed cooked ham.
Kotzekidou P; Bloukas JG
Meat Sci; 1996 Mar; 42(3):333-45. PubMed ID: 22060780
[TBL] [Abstract][Full Text] [Related]
6. Characterisation and antimicrobial activity of active polypropylene films containing oregano essential oil and Allium extract to be used in packaging for meat products.
Llana-Ruiz-Cabello M; Pichardo S; Bermudez JM; Baños A; Ariza JJ; Guillamón E; Aucejo S; Cameán AM
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2018 Apr; 35(4):782-791. PubMed ID: 29279039
[TBL] [Abstract][Full Text] [Related]
7. Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life: Microbiota of sliced cooked ham in MAP.
Raimondi S; Luciani R; Sirangelo TM; Amaretti A; Leonardi A; Ulrici A; Foca G; D'Auria G; Moya A; Zuliani V; Seibert TM; Søltoft-Jensen J; Rossi M
Int J Food Microbiol; 2019 Jan; 289():200-208. PubMed ID: 30268907
[TBL] [Abstract][Full Text] [Related]
8. Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat.
Petrou S; Tsiraki M; Giatrakou V; Savvaidis IN
Int J Food Microbiol; 2012 Jun; 156(3):264-71. PubMed ID: 22534355
[TBL] [Abstract][Full Text] [Related]
9. High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham.
Marcos B; Aymerich T; Monfort JM; Garriga M
Food Microbiol; 2008 Feb; 25(1):177-82. PubMed ID: 17993392
[TBL] [Abstract][Full Text] [Related]
10. Asymmetric Distribution and Growth of Bacteria in Sliced Vacuum-Packaged Ham and Bologna.
Holley RA
J Food Prot; 1997 May; 60(5):510-519. PubMed ID: 31195585
[TBL] [Abstract][Full Text] [Related]
11. Modeling the effect of oregano essential oil on shelf-life extension of vacuum-packed cooked sliced ham.
Menezes NMC; Martins WF; Longhi DA; de Aragão GMF
Meat Sci; 2018 May; 139():113-119. PubMed ID: 29413670
[TBL] [Abstract][Full Text] [Related]
12. Dietary Effects of Oregano (
Ranucci D; Miraglia D; Trabalza-Marinucci M; Acuti G; Codini M; Ceccarini MR; Forte C; Branciari R
Ital J Food Saf; 2015 Nov; 4(4):5497. PubMed ID: 27800421
[TBL] [Abstract][Full Text] [Related]
13. Use of antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham.
Marcos B; Aymerich T; Monfort JM; Garriga M
Int J Food Microbiol; 2007 Nov; 120(1-2):152-8. PubMed ID: 17629977
[TBL] [Abstract][Full Text] [Related]
14. Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging.
Amor G; Sabbah M; Caputo L; Idbella M; De Feo V; Porta R; Fechtali T; Mauriello G
Foods; 2021 Jan; 10(1):. PubMed ID: 33430030
[TBL] [Abstract][Full Text] [Related]
15. The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis.
Duthoo E; Rasschaert G; Leroy F; Weckx S; Heyndrickx M; De Reu K
Microorganisms; 2021 Jun; 9(6):. PubMed ID: 34200022
[TBL] [Abstract][Full Text] [Related]
16. Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork.
Paparella A; Mazzarrino G; Chaves-López C; Rossi C; Sacchetti G; Guerrieri O; Serio A
Food Microbiol; 2016 Oct; 59():23-31. PubMed ID: 27375241
[TBL] [Abstract][Full Text] [Related]
17. Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life.
Spampinato G; Candeliere F; Amaretti A; Licciardello F; Rossi M; Raimondi S
Front Microbiol; 2022; 13():842390. PubMed ID: 35350621
[TBL] [Abstract][Full Text] [Related]
18. Impact of sodium alginate-based film loaded with resveratrol and thymol on the shelf life of cooked sausage and the inoculated
Hashemi M; Aminzare M; Hassanzadazar H; Roohinejad S; Tahergorabi R; Bekhit AEA
Food Sci Nutr; 2023 Dec; 11(12):7855-7869. PubMed ID: 38107107
[TBL] [Abstract][Full Text] [Related]
19. Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets.
Jouki M; Yazdi FT; Mortazavi SA; Koocheki A; Khazaei N
Int J Food Microbiol; 2014 Mar; 174():88-97. PubMed ID: 24463155
[TBL] [Abstract][Full Text] [Related]
20. Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat.
Sirocchi V; Devlieghere F; Peelman N; Sagratini G; Maggi F; Vittori S; Ragaert P
Food Chem; 2017 Apr; 221():1069-1076. PubMed ID: 27979060
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]