The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference34 articles.
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1. Antioxidant and antimicrobial efficacy of microencapsulated mustard essential oil against Escherichia coli and Salmonella Enteritidis in mayonnaise;International Journal of Food Microbiology;2024-01
2. In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient;Critical Reviews in Food Science and Nutrition;2023-04-25
3. Present and Future Perspectives on the Use of Olive-Oil Mill Wastewater in Food Applications;Wastewater from Olive Oil Production;2023
4. Effects of In Vitro Digestion on the Antioxidant Activity of Three Phenolic Extracts from Olive Mill Wastewaters;Antioxidants;2022-12-22
5. Olive vegetation waters (OVWs): characteristics, treatments and environmental problems;IOP Conference Series: Materials Science and Engineering;2022-07-01
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