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2. Combined effect of orange peel essential oil and gelatin coating on the quality and shelf life of shrimps;Alparslan;Journal of Food Safety and Food Quality,2017
3. Effect of bay (Laurus nobilis L.) essential oil on surimi gels nutritionally enhanced with salmon and flaxseed oils;Anyanwu;Journal of Aquatic Food Product Technology,2016
4. Chitosan coatings enriched with active shrimp waste for shrimp preservation;Arancibia;Food Control,2015
5. Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri;Bagamboula;Food Microbiology,2004