Plants are rich in bioactive compounds (BACs), mainly polyphenols, which are valuable
choices to replace synthetic antioxidants in meat products. These natural antioxidants from …

Consumers demand more fresh, safe, and high-quality food. As this is partiallycorrelated to
the microbial profile, several microbiological examination tools are available. Incontrast to …

The aim of this work was to develop an easy-to-use food package label for pork shelf-life
assessment. Meat samples were packaged in polyethylene terephthalate trays with on …

Campylobacter jejuni (C. jejuni) contamination on poultry surface posed great threats to
meat industry and human health. In order to control the propagation of C. jejuni, the gelatin …

The effect of different concentrations (0, 0.1 and 0.5%, v/v) of black pepper essential oil
(BPEO) on thiobarbituric acid reactive substances (TBARS), meat color, the percentage of …

Abstract An Au patch electrode Ag-SnO 2/SiO 2/Si MIS capacitive sensor equipped with a
microcontroller was designed and developed to sense low concentration (ppb to ppm …

Bacterial communities composition using 16S Next Generation Sequencing (NGS) and
Volatile Organic Compounds (VOCs) profile of whole blue crabs (Callinectes sapidus) …

Bacterial diversity and the major flora present on air-packaged broiler meat during storage at
normal (4° C) and fluctuating storage temperatures (0–4° C and 4–10° C) were investigated …

The objective of the present study was to evaluate the combined use of ozone technology
with modified atmosphere packaging as an alternative to ensure the microbiological safety …

Bacterial diversity of whole gilt-head sea bream (Sparus aurata L. 1758) originating from
Ionian and Aegean Sea aquaculture farms and stored at 0 (ice), 4 and 8° C was determined …