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Effect of thyme/cumin essential oils and butylated hydroxyl anisole/butylated hydroxyl toluene on physicochemical properties and oxidative/microbial stability of chicken patties

Posted June 6, 2014 by by aromasciadmin

Sariçoban C, Yilmaz MT
Poultry Science, 2014

Effect of storage on the essential oil composition of Piper nigrum L. fruits of different ripening states

Posted June 2, 2014 by by aromasciadmin

Orav A, Stulova I, Kailas T, Müürisepp M
Journal of Agricultural and Food Chemistry, 2004

Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica

Posted May 28, 2014 by by aromasciadmin

Friedman M, Henika PR, Mandrell RE
Journal of Food Protection, 2002

Chemical profile, antifungal, antiaflatoxigenic and antioxidant activity of Citrus maxima and Citrus sinensis essential oils

Posted May 22, 2014 by by aromasciadmin

Singh P, Shukla R, Prakash B, Kumar A, Singh S, Mishra PK, Dubey NK
Food and Chemical Toxicology, 2010

Chemical stability of extra-virgin olive oil added with oregano essential oil

Posted May 22, 2014 by by aromasciadmin

Asensio CM, Nepote V, Grosso NR
Journal of Food Science, 2011

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