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400 积分 2025-10-24 加入
Evaluation of the effect of active essential oil components added to pickled-based marinade on beef stored under vacuum packaging: Insight into physicochemical and microbiological quality
4小时前
待确认
Antibacterial mechanism of noni fruit (Morinda citrifolia L.) essential oil against Staphylococcus aureus and its application in beef
1个月前
已完结
Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products
2个月前
已完结
Essential oil nanoemulsions: Properties, development, and application in meat and meat products
2个月前
已完结
Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review
2个月前
已完结
Cinnamon essential oil nanoemulsions by high-pressure homogenization: Formulation, stability, and antimicrobial activity
2个月前
已完结
Assessment of chitosan coating enriched with Citrus limon essential oil on the quality characteristics and shelf life of beef meat during cold storage
6个月前
已完结
Use of cloves and cinnamon essential oil to inactivate Listeria monocytogenes in ground beef at freezing and refrigeration temperatures
6个月前
已完结
Antibacterial activity of angelica essential oil, its mechanism against Pseudomonas fluorescens, and its application in the preservation of chilled fresh beef
7个月前
已完结
Influence of diluent on antimicrobial activity of cinnamon bark essential oil vapor against Staphylococcus aureus and Salmonella enterica on a laboratory medium and beef jerky
7个月前
已完结
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