PubMedID: 24112571The present study investigated the effects of ethanolic extracts obtained from Mentha spicata and Artemisia campestris on the shelf life and the quality of vacuum-packed sardine fillets stored at 3 ± 1°C for a period of 21 days. The three groups were tested were VC, control group; VM, group treated with 1% mint extract; and VA, group treated with 1% artemisia extract. The observed shelf life of sardine fillets was 10 days for control samples, whereas the combination of vacuum packaging with mint and artemisia extracts extended the product's shelf life to 17 days. Among the chemical indices determined, the thiobarbituric acid-reactive substances values were significantly lower in VM samples. Total volatile base nitrogen was...
Not AvailableChanges in biochemical, microbiological and sensory attributes of dried sardine (Sardin...
The present experiment was an attempt to improve the shelf-life of cold-smoked sardine (Sardina pilc...
Poster.-- WEFTA Seafood science for a change demand, held in Bilbao from the 9th to the 11th June 20...
Ethanolic extracts from mint and artemisia were applied on vacuum-packed sardine fillets in order to...
The effect of the natural antioxidants and antimicrobials from ethanol extracts of rosemary and sage...
The influence of sage and rosemary extracts on the quality of marinated sardine and its shelf life w...
With the increasing consumer awareness and demand for healthy food and natural ingredients; there is...
Effects of cell-free extracts (CFE, 8%) prepared using Lactobacillus plantarum FI8595 or Pediococcus...
1st International Fisheries Symposium -- MAR 24-27, 2013 -- Girne, CYPRUSWOS: 000380019500032The eff...
WOS: 000438140400017Effects of cell-free extracts (CFE, 8%) prepared using Lactobacillus plantarum F...
The effect of icing with the rosemary extract on the quality and safety of sardines (Sardinella auri...
In this study, quality changes in sardine patties stored at 4C were investigated. Total viable bacte...
In this study the shelf-life of sardine marinades was investigated. After the marination process, sa...
Chemical, sensory and microbiological evaluation of sardine (Sardina pilchardus), with emphasis on t...
The effect of modified atmosphere packaging (MAP) with unconventional gas mixtures on the main quali...
Not AvailableChanges in biochemical, microbiological and sensory attributes of dried sardine (Sardin...
The present experiment was an attempt to improve the shelf-life of cold-smoked sardine (Sardina pilc...
Poster.-- WEFTA Seafood science for a change demand, held in Bilbao from the 9th to the 11th June 20...
Ethanolic extracts from mint and artemisia were applied on vacuum-packed sardine fillets in order to...
The effect of the natural antioxidants and antimicrobials from ethanol extracts of rosemary and sage...
The influence of sage and rosemary extracts on the quality of marinated sardine and its shelf life w...
With the increasing consumer awareness and demand for healthy food and natural ingredients; there is...
Effects of cell-free extracts (CFE, 8%) prepared using Lactobacillus plantarum FI8595 or Pediococcus...
1st International Fisheries Symposium -- MAR 24-27, 2013 -- Girne, CYPRUSWOS: 000380019500032The eff...
WOS: 000438140400017Effects of cell-free extracts (CFE, 8%) prepared using Lactobacillus plantarum F...
The effect of icing with the rosemary extract on the quality and safety of sardines (Sardinella auri...
In this study, quality changes in sardine patties stored at 4C were investigated. Total viable bacte...
In this study the shelf-life of sardine marinades was investigated. After the marination process, sa...
Chemical, sensory and microbiological evaluation of sardine (Sardina pilchardus), with emphasis on t...
The effect of modified atmosphere packaging (MAP) with unconventional gas mixtures on the main quali...
Not AvailableChanges in biochemical, microbiological and sensory attributes of dried sardine (Sardin...
The present experiment was an attempt to improve the shelf-life of cold-smoked sardine (Sardina pilc...
Poster.-- WEFTA Seafood science for a change demand, held in Bilbao from the 9th to the 11th June 20...