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Food Microbiology, ISSN 0740-0020, 2007, Volume 24, Issue 6, pp. 607 - 617
The combined effect of oregano essential oil (0.1% and 1% w/w) and modified atmosphere packaging (MAP) (30% CO /70% N and 70% CO /30% N ) on shelf-life... 
Oregano oil | Shelf-life extension | Modified atmosphere packaging | Chicken meat | Packaging | Meat industry | Microbiology | Analysis
Journal Article
Food and Bioprocess Technology, ISSN 1935-5130, 7/2013, Volume 6, Issue 7, pp. 1713 - 1719
In the present study, we assessed the possibility of improving the shelf life of fresh sea bass (Dicentrarchus labrax) fillets by using vacuum packaging and... 
Biotechnology | Microbial activity | Chemistry | Food Science | Chemistry/Food Science, general | Chitosan wrapping | Agriculture | Dicentrarchus labrax | Vacuum packaging | Shelf life | QUALITY | FOOD SCIENCE & TECHNOLOGY | FROZEN STORAGE | BREAM SPARUS-AURATA | ICE | PRESERVATION | SENSORY PROPERTIES | FISH | COATINGS | WHOLE | ANTIMICROBIAL ACTIVITY | Packaging | Bacteria | Microbiology | Fishes | Analysis
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 05/2014, Volume 56, Issue 2, pp. 341 - 350
The objective of this study was to develop a multilayered edible coating with antimicrobial agent to extend the shelf life of fresh-cut cantaloupe stored at... 
Shelf-life | Fresh-cut fruit | Chitosan | Trans-cinnamaldehyde | Quality | Pectin | Coatings | Aldehydes | Analysis
Journal Article
Journal of Food Processing and Preservation, ISSN 0145-8892, 10/2017, Volume 41, Issue 5, pp. e13204 - n/a
This work aims to evaluate the effects of clove oil combined with a chitosan coating on the quality and shelf‐life of refrigerated flounder using... 
olive flounder | chitosan coating | clove oil | shelf‐life | shelf-life | STORAGE | QUALITY | FILMS | FOOD SCIENCE & TECHNOLOGY | FISH | Coatings | Bacteria | Food additives industry
Journal Article
Food and Bioprocess Technology, ISSN 1935-5130, 1/2015, Volume 8, Issue 1, pp. 54 - 62
Journal Article
Food Chemistry, ISSN 0308-8146, 09/2017, Volume 231, pp. 61 - 69
Hyperbaric storage (HS) of raw watermelon juice, at 50, 62.5 and 75 MPa, at temperatures of 10, 15 and ≈25 °C (room temperature, RT), was studied to evaluate... 
Shelf-life | Temperature | Refrigeration | Pressure | Hyperbaric storage | ROOM-TEMPERATURE | QUALITY | HIGH HYDROSTATIC-PRESSURE | FOOD SCIENCE & TECHNOLOGY | STRAWBERRY JUICE | MELON | MICROORGANISMS | NUTRITION & DIETETICS | GROWTH | CHEMISTRY, APPLIED | FOOD | Fruit juices
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 2012, Volume 27, Issue 1, pp. 102 - 108
Chitosan film incorporating green tea extract (CGT-film) was used as active packaging for shelf life extension of pork sausages. The physical, chemical,... 
Green tea polyphenols | Antimicrobial | Chitosan film | Shelf life | Antioxidant | Active packaging | ANTIOXIDANT ACTIVITY | STORAGE | QUALITY | CAMELLIA-SINENSIS | FOOD SCIENCE & TECHNOLOGY | LEAVES | ANTIBACTERIAL | FOOD APPLICATIONS | LACTIC-ACID BACTERIA | GROWTH | CHEMISTRY, APPLIED | ANTIMICROBIAL FILMS | Antioxidants | Microbiology | Green tea | Analysis | Pork | Microorganisms | Surface layer | Sausages | Bacteria | Chitosan | Texture
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 06/2017, Volume 64, pp. 23 - 38
Journal Article