Antimicrobial Active Packaging including Chitosan Films with Thymus vulgaris L. Essential Oil for Ready-to-Eat Meat

By Quesada Jesús   Sendra Esther   Navarro Casilda   Sayas-Barberá Estrella  

Foods, Vol. 5, Iss. 3, 2016-08 ,pp. : 57-57

MDPI

Access to resources Recommend Favorite

Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth

By Ballester-Costa Carmen   Sendra Esther   Fernández-López Juana   Pérez-Álvarez Jose A.   Viuda-Martos Manuel  

Foods, Vol. 6, Iss. 8, 2017-07 ,pp. : 59-59

MDPI

Access to resources Recommend Favorite

Characterization of Essential Oils Obtained from Abruzzo Autochthonous Plants: Antioxidant and Antimicrobial Activities Assessment for Food Application

By Pellegrini Marika   Ricci Antonella   Serio Annalisa   Chaves-López Clemencia   Mazzarrino Giovanni   D’Amato Serena   Lo Sterzo Claudio   Paparella Antonello  

Foods, Vol. 7, Iss. 2, 2018-02 ,pp. : 19-19

MDPI

Access to resources Recommend Favorite

Chemical and Nutritional Characterization of Seed Oil from Cucurbita maxima L. (var. Berrettina) Pumpkin

By Montesano Domenico   Blasi Francesca   Simonetti Maria Stella   Santini Antonello   Cossignani Lina  

Foods, Vol. 7, Iss. 3, 2018-03 ,pp. : 30-30

MDPI

Access to resources Recommend Favorite

Characterization of Botanical and Geographical Origin of Corsican “Spring” Honeys by Melissopalynological and Volatile Analysis

By Yang Yin   Battesti Marie-José   Costa Jean   Paolini Julien  

Foods, Vol. 3, Iss. 1, 2014-01 ,pp. : 128-148

MDPI

Access to resources Recommend Favorite