Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4 °C

By S. Kykkidou, V. Giatrakou, A. Papavergou, M. Kontominas, I. Savvaidis. 2009

181 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biomedical Engineering, Food Science

View Paper: https://www.semanticscholar.org/paper/3989f8b9b51745974e524372e7314a21393ac678

How researchers see this paper

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1. P. Ariaii
2. S. Javadian
3. Seyed Rasoul Shahosseini

Citations in the corpus

• The Effects of Liposomal Encapsulated Thyme Extract on the Quality of Fish Mince and Escherichia coli O157:H7 Inhibition During Refrigerated Storage (2017, background): “This observation is in agreement with that reported by Kykkidou et al. (2009) and Erkan (2010) about the antioxidant properties of thyme oil as an effective means of controlling lipid oxidation in fish fillets.”