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A simple method to evaluate the shelf life of refrigerated rabbit meat.
Surface decontamination with essential oil nanoemulsion and ultraclean map packaging increases the shelf-life of refrigerated fresh cut pineapple.
El envasado ultralimpio y la descontaminación con nanoemulsión de orégano alarga la vida útil de la carne picada almacenada a 4°C.
Ultraclean packaging and surface decontamination with oregano essential oil nanoemulsion increases the shelf-life of minced meat stored at 4°C.
IIR document
The use of cardboard trays with smart active internal lining for enhancing the shelf life and safety of fresh tomatoes.
Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets.
The use of pretreatment with essential oils vapor and active alveolus trays for improving the shelf life and safety of fresh peaches.
Microbial control in fresh horticultural products using active paper sheets with essential oils. A case study in lemon cv. Verna.
Improvement of food safety and shelf life of refrigerated croquettes by using EVOO encapsulated in cyclodextrins in breadcrumbs.
The use of filtered air curtains along with antimicrobial ice improves the quality and shelf life of fresh fish in refrigerated open display cases.
Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage.
The use of encapsulated olive oil and vinegar powder, in the formulation of refrigerated breaded foods, has a synergistic effect on increasing their shelf life.
Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage.
Efficacy of chlorine dioxide gas and freezing rate on the microbiological quality of frozen blueberries.
Open-refrigerated retail display case temperature profile and its impact on product quality and microbiota of stored baby spinach.
Discrimination of psychrotrophic and mesophilic strains of the Bacillus cereus group by PCR targeting of major cold shock protein genes.
