Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display

A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol

R.J.W. Lambert, Panagiotis Skandamis, Peter J. Coote et al. · Journal of Applied Microbiology · 2001 · 2.4K citations

Life Sciences, Microbiology, Antimicrobial Pharmacology +8

A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE

V. C. Witte, G. F. Krause, Milton E. Bailey · Journal of Food Science · 1970 · 1.3K citations

Agriculture, Biochemistry, Food Science +12

Measurement of appearance

H H. White, Michael Pointer · Proceedings of SPIE, the International Society for Optical Engineering/Proceedings of SPIE · 2002 · 414 citations

Agriculture, Food Science, Materials Characterization +16

NATURAL ANTIOXIDANTS FROM ROSEMARY AND SAGE

Stephen S. Chang, BISERKA OSTRIC‐MATIJASEVIC, Oliver A. L. Hsieh · Journal of Food Science · 1977 · 335 citations

Agriculture, Botany, Food Science +13

Micro-organisms in foods 1: Their significance and methods of enumeration

Food and Cosmetics Toxicology · 1979 · 318 citations

Agriculture, Food Science, Microbiology +12