Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 °C

Manipulation of rumen fermentation and methane production with plant secondary metabolites

Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging

Production of safe and high quality meat and meat products along with recent consumer's demand for all-natural and clean-label is challenging. Plant-derived essential oils (EOs) have shown remarkable antimicrobial potency against spoilage and pathogenic microorganisms in meat and meat products. In this review, basics of microbial deterioration of meat and meat products and traditional preservation methods used are first discussed followed by mode of action and scope of application of EOs for these products. Application of EOs is partially limited due to their intense aroma but advanced technologies can be combined to improve both the microbial stability and sensory quality.

Essential oils as potential antimicrobial agents in meat and meat products: A review

Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets.

Combined effect of thyme essential oil and modified atmosphere packaging to extend shelf-life of fresh chicken meat.

Biological effects of Lepidium meyenii, maca, a plant from the highlands of Peru.

Single cycle vector based antiviral screening assays for high throughput evaluation of potential anti-HIV medicinal plants: a pilot study on some Nigerian herbs.

Antimalarial activity of Xanthium brasilicum Vell. in vitro, in vivo and toxicological approaches.

Grapes and wine from Vitis vinifera L. as a potential source of sesquiterpenoids.

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