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There are 25876 results for: content related to: Sensory Attribute Preservation in Extra Virgin Olive Oil with Addition of Oregano Essential Oil as Natural Antioxidant

  1. Sensory and bio-chemical preservation of ricotta cheese using natural products

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2692–2702, Claudia M. Asensio, Nicolás Gallucci, María de las Mercedes Oliva, Mirta S. Demo and Nelson R. Grosso

    Article first published online : 14 JUL 2014, DOI: 10.1111/ijfs.12604

  2. Physical and Thermal Properties of Oregano (Origanum vulgare L.) Essential Oil Microparticles

    Journal of Food Process Engineering

    Ariel Antonio Campos Toledo Hijo, Joyce Maria Gomes da Costa, Eric Keven Silva, Viviane Machado Azevedo, Maria Irene Yoshida and Soraia Vilela Borges

    Article first published online : 15 SEP 2014, DOI: 10.1111/jfpe.12120

  3. Antioxidant activity of essential oil of oregano species from Argentina in relation to their chemical composition

    International Journal of Food Science & Technology

    Volume 46, Issue 12, December 2011, Pages: 2648–2655, Patricia R. Quiroga, Cecilia G. Riveros, Julio A. Zygadlo, Nelson R. Grosso and Valeria Nepote

    Article first published online : 10 OCT 2011, DOI: 10.1111/j.1365-2621.2011.02796.x

  4. Consumers' acceptance and quality stability of olive oil flavoured with essential oils of different oregano species

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2417–2428, Claudia M. Asensio, Valeria Nepote and Nelson R. Grosso

    Article first published online : 5 AUG 2013, DOI: 10.1111/ijfs.12233

  5. Natural Control of Corn Postharvest Fungi Aspergillus flavus and Penicillium sp. Using Essential Oils from Plants Grown in Argentina

    Journal of Food Science

    Volume 79, Issue 12, December 2014, Pages: M2499–M2506, Boris X. Camiletti, Claudia M. Asensio, María de la Paz Giménez Pecci and Enrique I. Lucini

    Article first published online : 6 NOV 2014, DOI: 10.1111/1750-3841.12700

  6. Selective extraction of oxygenated compounds from oregano with sub-critical water

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 4, 15 March 2012, Pages: 814–820, Doukeni Missopolinou, Costas Tsioptsias, Charalambos Lambrou and Costas Panayiotou

    Article first published online : 17 OCT 2011, DOI: 10.1002/jsfa.4652

  7. Effect of Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Fractions on the Growth of Aspergillus spp. in a Bread Model System

    Journal of Food Processing and Preservation

    Raúl Ávila Sosa Sánchez, Martha C. Portillo-Ruiz, Sabina Viramontes-Ramos, Laila N. Muñoz-Castellanos and Guadalupe V. Nevárez-Moorillón

    Article first published online : 27 JUN 2014, DOI: 10.1111/jfpp.12287

  8. Antimicrobial effectiveness of oregano and sage essential oils incorporated into whey protein films or cellulose-based filter paper

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 9, July 2010, Pages: 1513–1519, Maite Royo, Idoya Fernández-Pan and Juan I Maté

    Article first published online : 13 MAY 2010, DOI: 10.1002/jsfa.3977

  9. You have free access to this content
    Sliced Bread Preservation through Oregano Essential Oil-Containing Sachet

    Journal of Food Process Engineering

    Volume 37, Issue 1, February 2014, Pages: 53–62, Amanda Tafuri Paniago Passarinho, Natália Fialho Dias, Geany Peruch Camilloto, Renato Souza Cruz, Caio Gomide Otoni, Allan Robledo Fialho Moraes and Nilda de Fátima Ferreira Soares

    Article first published online : 6 JAN 2014, DOI: 10.1111/jfpe.12059

  10. Antimicrobial Activity of Whey Protein Isolate Edible Films with Essential Oils against Food Spoilers and Foodborne Pathogens

    Journal of Food Science

    Volume 77, Issue 7, July 2012, Pages: M383–M390, Idoya Fernández-Pan, Maite Royo and Juan Ignacio Maté

    Article first published online : 6 JUN 2012, DOI: 10.1111/j.1750-3841.2012.02752.x

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    Essential Oregano Oil as a Growth Promoter for the Yellowtail Tetra, Astyanax altiparanae

    Journal of the World Aquaculture Society

    Volume 45, Issue 1, February 2014, Pages: 28–34, Pollyanna de Moraes França Ferreira, Lidiane da Silva Nascimento, Devlynn Coelho Dias, Diogo Magalhães da Veiga Moreira, Ana Lúcia Salaro, Mariella Bontempo Duca de Freitas, Antonio Policarpo Souza Carneiro and Jener Alexandre Sampaio Zuanon

    Article first published online : 4 FEB 2014, DOI: 10.1111/jwas.12094

  12. Fungal Inactivation by Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Amaranth, Chitosan, or Starch Edible Films

    Journal of Food Science

    Volume 75, Issue 3, April 2010, Pages: M127–M133, Raúl Avila-Sosa, Erika Hernández-Zamoran, Ingrid López-Mendoza, Enrique Palou, María Teresa Jiménez Munguía, Guadalupe Virginia Nevárez-Moorillón and Aurelio López-Malo

    Article first published online : 5 APR 2010, DOI: 10.1111/j.1750-3841.2010.01524.x

  13. Effects of different irrigation, drying and production scenarios on the productivity, postharvest quality and economic feasibility of Origanum syriacum, a species typically over-collected from the wild in Lebanon

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 2, 30 January 2011, Pages: 337–343, Shady S Atallah, Ibrahim El Saliby, Riad Baalbaki and Salma N Talhouk

    Article first published online : 19 OCT 2010, DOI: 10.1002/jsfa.4191

  14. Antifungal Effect of Mexican Oregano (Lippia berlandieri Schauer) Essential Oil on a Wheat Flour-Based Medium

    Journal of Food Science

    Volume 77, Issue 8, August 2012, Pages: M441–M445, Martha Cristina Portillo-Ruiz, Raúl Avila-Sosa Sánchez, Sabina Viramontes Ramos, José Vinicio Torres Muñoz and Guadalupe Virginia Nevárez-Moorillón

    Article first published online : 3 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02821.x

  15. You have free access to this content
    Antimicrobial and antioxidant activities of Mexican oregano essential oils (Lippia graveolens H. B. K.) with different composition when microencapsulated inβ-cyclodextrin

    Letters in Applied Microbiology

    Volume 50, Issue 6, June 2010, Pages: 585–590, A. Arana-Sánchez, M. Estarrón-Espinosa, E.N. Obledo-Vázquez, E. Padilla-Camberos, R. Silva-Vázquez and E. Lugo-Cervantes

    Article first published online : 17 MAR 2010, DOI: 10.1111/j.1472-765X.2010.02837.x

  16. Antimicrobial Activity of Oregano Oil on Iceberg Lettuce with Different Attachment Conditions

    Journal of Food Science

    Volume 77, Issue 7, July 2012, Pages: M412–M415, Gülten Tiryaki Gündüz, Brendan A. Niemira, Şahika Aktuğ Gönül and Mehmet Karapinar

    Article first published online : 3 JUL 2012, DOI: 10.1111/j.1750-3841.2012.02759.x

  17. Antimicrobial Activity of Chitosan Films Enriched with Essential Oils

    Journal of Food Science

    Volume 70, Issue 1, January 2005, Pages: M45–M51, Svetlana Zivanovic, Shuang Chi and Ann F. Draughon

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb09045.x

  18. Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 11, 30 August 2013, Pages: 2707–2714, Bárbara Teixeira, António Marques, Cristina Ramos, Carmo Serrano, Olívia Matos, Nuno R Neng, José M F Nogueira, Jorge Alexandre Saraiva and Maria Leonor Nunes

    Article first published online : 2 APR 2013, DOI: 10.1002/jsfa.6089

  19. Inhibitory and Stimulatory Effects of Oregano on Lactobacillus Plantarum and Pediococcus Cerevisiae

    Journal of Food Science

    Volume 46, Issue 4, July 1981, Pages: 1205–1210, LAURA L. ZAIKA and JOHN C. KISSINGER

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1981.tb03024.x

  20. Effect of oregano and thyme essential oils on the microbiological and chemical quality of refrigerated (4 °C) ready-to-eat squid rings

    International Journal of Food Science & Technology

    Volume 47, Issue 7, July 2012, Pages: 1439–1447, Minia Sanjuás-Rey, Parastoo Pourashouri, Jorge Barros-Velázquez and Santiago P. Aubourg

    Article first published online : 3 MAY 2012, DOI: 10.1111/j.1365-2621.2012.02991.x