Effect of UV-C irradiation on the inactivation of inoculated pathogens and quality of chicken breasts during storage

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

E. Chouliara, Andreas E. Karatapanis, Ioannis N. Savvaidis et al. · Food Microbiology · 2007 · 484 citations

Agriculture, Food Science, Poultry Science +17

Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties

Dong Uk Ahn, D. G. OLSON, Cheorun Jo et al. · Meat Science · 1998 · 284 citations

Agriculture, Animal Sciences, Food Science +17

The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage

N. Botsoglou, E. Christaki, Dimitrios J. Fletouris et al. · Meat Science · 2002 · 236 citations

Agriculture, Food Science, Poultry Science +16

UV-C radiation as a novel technique for keeping quality of fresh processed ‘Lollo Rosso’ lettuce

Ana Allende, Francisco Artés · Food Research International · 2003 · 174 citations

Agriculture, Food Science, Horticultural Sciences +15

Use of UV-C radiation as a non-thermal process for liquid egg products (LEP)

Sevcan Ünlütürk, Mehmet Reşat Atılgan, Ayşe Handan Baysal et al. · Journal of Food Engineering · 2007 · 152 citations · Full text

Agriculture, Food Science, Egg Science +15