Spices have been used since ancient times. Although they have been employed mainly as
flavoring and coloring agents, their role in food safety and preservation have also been …

Fresh and minimally processed fish and meat are easy targets for microbial spoilage. The
demand for natural alternatives to synthetic additives increases. In this study essential oil …

Although ω‐3 intake has been associated with numerous health benefits, its addition to
certain food matrices, and in particular meat products, may involve various technological …

The aim of this study was to evaluate the effects of oregano natural extract added to sheep
burgers packaged in a modified atmosphere for 20 days at 2±1° C, seeking antioxidant …

Oxidation is a major cause of protein quality deterioration during the storage and processing
of food. This study investigated the effects of clove extract (CE) on structural and rheological …

The effect of Z iziphora clinopodioides (0.1 and 0.2%) and nisin (250 and 500 IU/g), both
separately and in combination, on mesophilic, psychrotrophic and E nterobacteriaceae …

This study assessed the inhibitory effects of the essential oil from Origanum vulgare
L.(OVEO) on Staphylococcus aureus, Listeria monocytogenes, and a mesophilic starter …

The effects of the addition of oregano (0.25% v/v) and thyme (0.25% v/v) essential oils (EOs)
on the microbiological, biochemical and sensory characteristics of a Tunisian dry fermented …

This study determined the activities of Bidens pilosa and Moringa oleifera leaf extracts on
microbial count of ground beef during 6-day cold storage. Fresh ground beef sample was …

The main aim of this study was to produce and optimize spice fused tamarind seed starch
edible films for meat packaging. Among fourteen different spices examined for incorporation …