Abstract
No public abstract is available from the verified source records.
Contact and support
Need help, have a question, or want to contact the ResearchHub team?
© 2026 ResearchHub. Built for responsible scholarly connection.
Privacy-aware community infrastructureDirce Martins, Filipe Monteiro-Silva, Gerardo González-Aguilar, José M.M.M. de Almeida, Cristina Saraiva
Abstract
Authors
Institutions
No ROR-resolved institution is linked to this work yet.
Provenance
crossref
Confidence 100%
unpaywall
Confidence 95%
datacite
Confidence 0%
No local reference links have been materialized yet.
No local citing links have been materialized yet.
Ethnobotanical survey in the Palestinian area: a classification of the healing potential of medicinal plants
10.1016/s0378-8741(00)00316-0 · 2000
Chemical composition, plant genetic differences, antimicrobial and antifungal activity investigation of the essential oil of Rosmarinus officinalis L
10.1021/jf049913t · 2004
Control of Salmonella in foods by using essential oils: a review
10.1016/j.foodres.2011.04.052 · 2012
Biological effects of essential oils − a review
10.1016/j.fct.2007.09.106 · 2008
Survival of Arcobacter butzleri on vacuum packaged chill stored beef
10.1016/j.foodres.2013.01.048 · 2013
Antimicrobial and antioxidant properties of rosemary and sage (Rosmarinus officinalis L. and Salvia officinalis L., lamiaceae) essential oils
10.1021/jf0715323 · 2007
Possible involvement of psychrotolerant Enterobacteriaceae in blown pack spoilage of vacuum-packaged raw meats
10.1016/j.ijfoodmicro.2007.08.024 · 2007
Essential oils: their antibacterial properties and potential applications in foods—a review
10.1016/j.ijfoodmicro.2004.03.022 · 2004
Essential oils as antimicrobials in food systems − a review
10.1016/j.foodcont.2014.12.040 · 2015
Effects of three dietary phytochemicals from tea, rosemary and turmeric on inflammation-induced nitrite production
10.1016/0304-3835(95)03913-h · 1995
Chemical composition and antioxidant properties of Laurus nobilis L. and Myrtus communis L. essential oils from Morocco and evaluation of their antimicrobial activity acting alone or in combined processes for food preservation
10.1002/jsfa.6397 · 2014
Spoilage microbiota associated to the storage of raw meat in different conditions
10.1016/j.ijfoodmicro.2012.05.020 · 2012
Rapid and quantitative detection of the microbial spoilage of meat by fourier transform infrared spectroscopy and machine learning
10.1128/aem.68.6.2822-2828.2002 · 2002
Changes in the spoilage-Related microbiota of beef during refrigerated storage under different packaging conditions
10.1128/aem.00468-06 · 2006
Potential antimicrobial uses of essential oils in food: is citrus the answer?
10.1016/j.tifs.2007.11.006 · 2008
Main agronomic-productive characteristics of two ecotypes of Rosmarinus officinalis L. and chemical composition of their essential oils
10.1021/jf011138j · 2002
Unresolved referenced work
Kept as external metadata until matched
Unresolved referenced work
Kept as external metadata until matched
The influense of drying methods on essential oil content and composition ofLaurus nobilisL
10.1080/0972060x.2011.10643938 · 2011
Unresolved referenced work
1979
Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components
10.3389/fmicb.2012.00012 · 2012
Unresolved referenced work
Kept as external metadata until matched
Unresolved referenced work
Kept as external metadata until matched
Unresolved referenced work
Kept as external metadata until matched
Chemical composition and antimicrobial activity of the essential oil of Rosemary
10.1016/j.etap.2011.03.011 · 2011
Volatile constituents and key odorants in leaves, buds, flowers, and fruits of Laurus nobilis L
10.1021/jf0306237 · 2004
An intelligent based decision support system for the detection of meat spoilage
10.1016/j.engappai.2014.05.001 · 2014
CIEL⁎a⁎b⁎ color space predictive models for colorimetry devices − analysis of perfume quality
10.1016/j.talanta.2012.11.026 · 2013
Carnosic acid, a component of rosemary (Rosmarinus officinalis L.), promotes synthesis of nerve growth factor in T98 G human glioblastoma cells
10.1248/bpb.26.1620 · 2003
Consequences of packaging on bacterial growth. Meat is an ecological niche
10.1016/s0309-1740(99)00006-6 · 1999
Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures
10.1016/j.meatsci.2009.08.035 · 2010
Protein oxidation in muscle foods: a review
10.1002/mnfr.201000453 · 2011
Comparative toxicity of Rosmarinus officinalis L. essential oil and blends of its major constituents against Tetranychus urticae Koch (Acari: tetranychidae) on two different host plants
10.1002/ps.1157 · 2006
Identification of meat spoilage gene biomarkers in Pseudomonas putida using gene profiling
10.1016/j.foodcont.2015.04.007 · 2015
The effects of thyme (Thymus vulgaris) and rosemary (Rosmarinus officinalis) essential oils on Brochothrix thermosphacta and on the shelf life of beef packaged in high-oxygen modified atmosphere
10.1016/j.fm.2012.05.001 · 2012
Meat, poultry, and seafood
2007
Meat spoilage during distribution
10.1016/j.meatsci.2007.06.020 · 2008
Antioxidant and biological properties of Rosemary components: implications for food and health
1997
New insights into antibacterial and antioxidant activities of rosemary essential oils and their main components
10.1016/j.foodcont.2012.09.022 · 2013
Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack
10.1016/j.fm.2010.08.010 · 2011
Antioxidative activity of Rosmarinus officinalis L. essential oil compared to its main components
10.1016/j.foodchem.2007.11.046 · doi-reference
Antimicrobial activity of the essential oil of mastic gum (Pistacia lentiscus var. chia) on gram positive and gram negative bacteria in broth and in Model Food System
10.1016/0964-8305(95)00103-4 · doi-reference
Evaluation of three vacuum packaging methods for retail beef loin cuts
10.1016/j.meatsci.2014.05.030 · doi-reference
Carnosic acid inhibits proliferation and augments differentiation of human leukemic cells induced by 1,25-dihydroxyvitamin Dsub3 and retinoic acid
10.1080/01635581.2001.9680624 · doi-reference
The potential application of plant essential oils as natural food preservatives in soft cheese
10.1006/fmic.2001.0415 · doi-reference
Chemical composition and antibacterial activity of Laurus nobilis essential oil towards foodborne pathogens and its application in fresh Tuscan sausage stored at 7°C
10.1016/j.lwt.2014.05.032 · doi-reference
Evaluation of the essential oils of rosemary (Rosmarinus officinalis L.) from different zones of ‘Alentejo’ (Portugal)
10.1080/10412905.2002.9699779 · doi-reference
Qualitative and quantitative changes in the essential oil of Laurus nobilis L. leaves as affected by different drying methods
10.1016/j.foodchem.2010.11.022 · doi-reference
Chemical composition and antimicrobial activity of Rosmarinus officinalis L. essential oil obtained via supercritical fluid extraction
10.4315/0362-028x-68.4.790 · doi-reference
Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage
10.1016/j.lwt.2004.04.003 · doi-reference
Antioxidant and antibacterial activity of essential oil and extracts of bay laurel Laurus nobilis Linnaeus (Lauraceae) from Portugal
10.1080/14786419.2010.531478 · doi-reference