Grapes produce organic compounds that may be involved in the defense of the plants
against invading phytopathogens. These metabolites include numerous phenolic …

Marinating is a traditional method of improving the quality of meat, but it has been modified
in response to consumer demand for “clean label” products. The aim of this review is to …

This study aimed to evaluate the effectiveness of cell-free supernatants (CFS) produced by
selected strains of lactic acid bacteria (LAB) as antimicrobials in vitro against Escherichia …

The aim of the present study was to determine the effects of organic fruit vinegars
(blackberry, pomegranate, rosehip, and grape) used as marination liquids (MLs) on food …

The aim of the study was to develop marination liquids (MLs) enriched with probiotics
(Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus or their …

The heat resistance of a cocktail of five Salmonella strains and five L. monocytogenes
strains was determined in teriyaki-marinated chicken breasts. Inoculated meat, packaged in …

Although antibacterial spectrum of essential oils (EOs) has been analyzed along with
consumers' needs on natural biocides, singular treatments generally require high …

Controlling spoilage of the popular ethnic marinated beef “Shawarma” is crucial to achieve
high quality, extend shelf-life, reduce food waste and meet the need of the globalized supply …

An effective bactericidal cold-marinating method for beef products is described, exploiting
the synergism between soy sauce and natural compounds (carvacrol, CV or thymol, TM) to …

Chicken liver is a highly perishable meat product with a relatively short shelf-life and that can
get easily contaminated with pathogenic microorganisms. This study was conducted to …