The effects of nisin at different concentrations (0.2, 0.4 and 0.8% w/v) on the sensory, biochemical and microbiological quality parameters of sea bass (Dicentrarchus labrax) fillets were investigated under the chilled ...

This study was conducted to investigate the effects of nanoemulsions prepared with various concentrations of olive oil on the sensory, chemical and microbiological quality of rainbow trout fillets. The results showed that ...

The impacts of natural preservatives such as olive leaf (Olea europaea L.) and sweet marjoram (Origanum majorana L.) extracts (OLE and SME) and cold storage on the fatty acid profiles of vacuum-packaged tuna-like muscles ...

Ethanolic and aqueous extracts of propolis (0.4 and 0.8%) were used to examine their in vitro impacts on the growth and biogenic amines (BAs) formation by Morganella psychrotolerans DSM 17886 in histidine decarboxylase ...