Protein-lipid oxidation is one of the main causes of quality deterioration in meat and meat
products during processing and storage. The application of natural antioxidants in muscle …

Nowadays, the food industry is heavily involved in searching for green sources of valuable
compounds, to be employed as potential food ingredients, to cater to the evolving …

Plant extracts are obtained by extracting bioactive compounds from various plant sources
such as leaves, seeds, fruits, roots, stems, and agro‐industry byproducts. These are rich …

Plants are rich in bioactive compounds (BACs), mainly polyphenols, which are valuable
choices to replace synthetic antioxidants in meat products. These natural antioxidants from …

Thyme (Thymus vulgaris L.) is an important medicinal and edible homologous plant, and the
composition and bioactivity of its polyphenol extracts have attracted widespread attention …

Antioxidants are used to prevent oxidation reactions and inhibit the development of
unwanted sensory characteristics that decrease the nutritional quality, acceptance, and shelf …

The aim of the present study was to investigate the chemical profile and antioxidant activity
of essential oils obtained from the most commonly grown plant species in Serbia. Aromatic …

Thyme (Thymus vulgaris L.) is widely used as a traditional spice in the cooking of goat meat
(mutton) due to its distinctive flavor and the ability to weaken the “goaty flavor”. To …

Natural compounds obtained from different medicinal and aromatic plants have gained
respect as alternative treatments to synthetic drugs, as well as raw materials for different …

The aim of this study was to analyze the chemical composition and biological and antibiofilm
activity of the essential oil (EO) of Thymus serpyllum with the use of a MALDI-TOF MS …