Plants are recognized as natural sources of antioxidants (eg, polyphenols, flavonoids,
vitamins, and other active compounds) that can be extracted by green solvents like water …

Background Consumer concern on the use of naturally-occurring antimicrobials from plants,
microorganisms and animal sources continues to grow daily, mostly triggered by the …

Food‐borne illnesses are a significant concern for consumers, the food industry, and food
safety authorities. Natural preservatives are very crucial for enhancing food safety and shelf …

Market interest in aromatic plants from the Mediterranean is continuously growing mainly
due to their medicinal and bioactive compounds (BACs) with other valuable constituents …

Plant extracts are rich in various bioactive compounds exerting antioxidants effects, such as
phenolics, catechins, flavonoids, quercetin, anthocyanin, tocopherol, rutin, chlorogenic acid …

Comminuted meat products are highly susceptible to safety and quality degradation partly
because of their large interfacial area in the emulsion. The food industry extensively uses …

Salmonella is a foodborne zoonotic pathogen causing diarrhoeal disease to humans after
consuming contaminated water, animal, and plant products. The bacterium is the third …

Ultrasound (US) has become one of the most important techniques in green chemistry and
emerging technologies. Many research investigations documented the usefulness of US in a …

The shelf-life of foods is affected by several aspects, mainly chemical and microbial events,
resulting in a considerable decline in consumer's acceptance. There is an increasing …

High-quality polymer nanocomposites containing a synergistic antimicrobial combination of
essential oils (carvacrol and thymol mixtures) are produced and their outstanding …