Lipid oxidation not only negatively influences the sensory characteristics but also the
functional characteristics of meat. During the process, various primary and secondary by …

Origanum vulgare L. is a widely used aromatic plant, especially due to its content in
essential oil, mainly rich in carvacrol and thymol. The ethnopharmacological uses of …

During the production of essential oils (EOs) at an industrial scale, a large amount of solid
waste (SW) rich in phenolics is left, which constitutes a major management challenge for the …

In this study, the effects of combined treatments of electron beam irradiation (3 kGy) with
antioxidants (tea polyphenols, grape seed extract, and D-sodium erythorbate) on the …

The effects of sodium tripolyphosphate, ascorbic acid, sodium erythorbate, and natural
antioxidants—green tea extract and propolis extract—on the physicochemical stability of …

Multidrug-resistant bacteria have become a public health problem worldwide, reducing
treatment options against several pathogens. If we do not act against this problem, it is …

One disadvantage of the commercialization of cooled chicken breast is the practice of
displaying it in an illuminated store window (4° C). The study objective was to evaluate the …

This study aimed to investigate different extraction methods for obtaining phenolic
compounds from Padina australis and evaluate their total phenolic content, antioxidative …

Origanum vulgare L. is an aromatic plant that exerts antibacterial, antioxidant, anti-
inflammatory, and antitumor activities, mainly due to its essential oil (EO) content. In this …

ABSTRACT A large number of essential oils (EOs) have been proposed as natural
antioxidants in foods. They are added to minimize the oxidation effects in diverse meat …