Seafood is highly perishable, presenting a rapid loss of its quality soon after capture.
Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing …

During fish spoilage, microbial growth and metabolism generate different toxic metabolites
among them biogenic amines. Biogenic amine formation has been prevented by optimizing …

Active food packaging films based on chitosan and enriched with Artemisia campestris
hydroalcoholic extract (ACHE), aqueous extract (ACAE) and essential oil (ACEO) were …

Simple Summary The present review summarizes the findings of recent studies on
innovative seafood processing technologies including high hydrostatic pressure, natural …

Seafood products are highly perishable, owing to their high water activity, close to neutral
pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus …

The effects of dietary administration of peppermint (Mentha piperita L.) on Caspian brown
trout fish (Salmo trutta caspius) were studied. Fish were divided into 4 groups before being …

Artemisia campestris L.(Asteraceae) is a polymorphic species that consists of many
subspecies and varieties. It is known for its medicinal, pharmacological, and culinary …

The antimicrobial effects of olive by-products (olive leaf extract, olive cake, and black water)
on foodborne pathogens and fish spoilage bacteria isolated from anchovy, mackerel, and …

Efficacy of mint (Mentha arvensis) leaf and citrus (Citrus aurantium) peel extracts in retarding
the quality changes in Indian mackerel during chilled storage was investigated. Mint leaf …

We report the chemical composition and anti‐Leishmania and antioxidant activity of
Artemisia campestris L. and Artemisia herba‐alba Asso. essential oils (EOs). Our results …