These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
240 related articles for article (PubMed ID: 36620022)
1. Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products. Sharma H; Fidan H; Özogul F; Rocha JM Front Microbiol; 2022; 13():1092248. PubMed ID: 36620022 [TBL] [Abstract][Full Text] [Related]
2. Synergistic Antimicrobial Effectiveness of Plant Essential Oil and Its Application in Seafood Preservation: A Review. Huang X; Lao Y; Pan Y; Chen Y; Zhao H; Gong L; Xie N; Mo CH Molecules; 2021 Jan; 26(2):. PubMed ID: 33435286 [TBL] [Abstract][Full Text] [Related]
3. Antimicrobial Activity of Essential Oils in Vapor Phase In Vitro and Its Application in Combination with Lactic Acid to Improve Chicken Breast Shelf Life. Rivera de la Cruz JF; Schelegueda LI; Delcarlo SB; Gliemmo MF; Campos CA Foods; 2023 Nov; 12(22):. PubMed ID: 38002185 [TBL] [Abstract][Full Text] [Related]
4. Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review. Baptista RC; Horita CN; Sant'Ana AS Food Res Int; 2020 Jan; 127():108762. PubMed ID: 31882098 [TBL] [Abstract][Full Text] [Related]
5. Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products. Pinto de Rezende L; Barbosa J; Teixeira P Foods; 2022 Apr; 11(8):. PubMed ID: 35454688 [TBL] [Abstract][Full Text] [Related]
6. Combined effects of thymol, carvacrol and packaging on the shelf-life of marinated chicken. Karam L; Roustom R; Abiad MG; El-Obeid T; Savvaidis IN Int J Food Microbiol; 2019 Feb; 291():42-47. PubMed ID: 30445284 [TBL] [Abstract][Full Text] [Related]
7. Occurrence and role of lactic acid bacteria in seafood products. Françoise L Food Microbiol; 2010 Sep; 27(6):698-709. PubMed ID: 20630312 [TBL] [Abstract][Full Text] [Related]
8. Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review. Bukvicki D; D'Alessandro M; Rossi S; Siroli L; Gottardi D; Braschi G; Patrignani F; Lanciotti R Foods; 2023 Sep; 12(17):. PubMed ID: 37685221 [TBL] [Abstract][Full Text] [Related]
9. Bio-preservation of chocolate mousse with free and immobilized cells of Lactobacillus plantarum D2 and lemon (Citrus lemon L.) or grapefruit (Citrus paradisi L.) zest essential oils. Denkova-Kostova RS; Goranov BG; Teneva DG; Tomova TG; Denkova ZR; Shopska V; Mihaylova-Ivanova Y Acta Sci Pol Technol Aliment; 2021; 20(1):5-16. PubMed ID: 33449515 [TBL] [Abstract][Full Text] [Related]
10. Effect of the addition of antimicrobial oregano (Origanum vulgare) and rosemary (Rosmarinus officinalis) essential oils on lactic acid bacteria growth in refrigerated vacuum-packed Tuscan sausage. Badia V; de Oliveira MSR; Polmann G; Milkievicz T; Galvão AC; da Silva Robazza W Braz J Microbiol; 2020 Mar; 51(1):289-301. PubMed ID: 31463868 [TBL] [Abstract][Full Text] [Related]
11. Recent advances in the application of microalgae and its derivatives for preservation, quality improvement, and shelf-life extension of seafood. Tavakoli S; Regenstein JM; Daneshvar E; Bhatnagar A; Luo Y; Hong H Crit Rev Food Sci Nutr; 2022; 62(22):6055-6068. PubMed ID: 33706613 [TBL] [Abstract][Full Text] [Related]
12. Enhancement of Lipid Stability and Acceptability of Canned Seafood by Addition of Natural Antioxidant Compounds to the Packing Medium-A Review. Aubourg SP Antioxidants (Basel); 2023 Jan; 12(2):. PubMed ID: 36829804 [TBL] [Abstract][Full Text] [Related]
13. Antibiofilm efficacy of Leuconostoc mesenteroides J.27-derived postbiotic and food-grade essential oils against Vibrio parahaemolyticus, Pseudomonas aeruginosa, and Escherichia coli alone and in combination, and their application as a green preservative in the seafood industry. Toushik SH; Park JH; Kim K; Ashrafudoulla M; Senakpon Isaie Ulrich M; Mizan MFR; Roy PK; Shim WB; Kim YM; Park SH; Ha SD Food Res Int; 2022 Jun; 156():111163. PubMed ID: 35651029 [TBL] [Abstract][Full Text] [Related]
15. Antioxidant and antimicrobial activities of Myrtus communis essential oils in cold-stored lactic butter. Keceli TM; Mertoglu TS J Sci Food Agric; 2024 Aug; ():. PubMed ID: 39092905 [TBL] [Abstract][Full Text] [Related]
16. Natural Preservatives for Extending the Shelf-Life of Seafood: A Revisit. Olatunde OO; Benjakul S Compr Rev Food Sci Food Saf; 2018 Nov; 17(6):1595-1612. PubMed ID: 33350137 [TBL] [Abstract][Full Text] [Related]
17. Development and validation of an extensive growth and growth boundary model for psychrotolerant Lactobacillus spp. in seafood and meat products. Mejlholm O; Dalgaard P Int J Food Microbiol; 2013 Oct; 167(2):244-60. PubMed ID: 24140806 [TBL] [Abstract][Full Text] [Related]
18. Microbiological aspects and shelf life of processed seafood products. Boziaris IS; Stamatiou AP; Nychas GJ J Sci Food Agric; 2013 Mar; 93(5):1184-90. PubMed ID: 22987506 [TBL] [Abstract][Full Text] [Related]
19. Inhibition of Several Bacterial Species Isolated from Squid and Shrimp Skewers by Different Natural Edible Compounds. Pinto de Rezende L; Barbosa JB; Gomes AM; Silva AM; Correia DF; Teixeira P Foods; 2022 Mar; 11(5):. PubMed ID: 35267390 [TBL] [Abstract][Full Text] [Related]
20. Application of essential oils in packaging films for the preservation of fruits and vegetables: A review. Perumal AB; Huang L; Nambiar RB; He Y; Li X; Sellamuthu PS Food Chem; 2022 May; 375():131810. PubMed ID: 34959137 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]