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

By E. Chouliara, Andreas E. Karatapanis, I. Savvaidis, M. Kontominas. 2007

510 citations recorded by the source corpus.

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

View Paper: https://www.semanticscholar.org/paper/7a665f3ea32717703adb15bdf304f8fed94a42f9

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. A. Chiralt
2. C. González-Martínez
3. M. Cháfer
4. L. Sánchez-González
5. S. Ibrahim
6. M. Tajkarimi
7. D. Cliver

Citations in the corpus

• Antimicrobial herb and spice compounds in food. (2010, background): “Oregano EOs, in combination with modified-atmosphere packaging, have effectively increased the shelf life of fresh chicken (Chouliara et al., 2007).”
• Use of Essential Oils in Bioactive Edible Coatings: A Review (2011, background): “[23] investigated the combined effect of oregano oil and MAP technology (30%CO2/70%N2 and 70%CO2/30%N2) on the shelf-life extension of fresh chicken meat stored at 4 C.”