In vitro antibacterial activity of Pimpinella anisum essential oil and its influence on microbial, chemical, and sensorial properties of minced beef during refrigerated storage-Reference-Cited by-同舟云学术

In vitro antibacterial activity of Pimpinella anisum essential oil and its influence on microbial, chemical, and sensorial properties of minced beef during refrigerated storage

Published:2019-01-08 Issue:4 Volume:39 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Khanjari Ali¹^ORCID,Bahonar Alireza¹,Noori Negin¹,Siahkalmahaleh Mahsa Rahimi¹,Rezaeigolestani Mohammadreza¹,Asgarian Zahra¹,Khanjari Javad²

Affiliation:

1. Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of Tehran Tehran Iran

2. Department of EducationMinistry of Education Hashtgerd Iran

Funder

University of Tehran

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12626

Reference37 articles.

1. Anti-microbial, cytotoxicity, and necrotic ripostes of Pimpinella anisum essential oil

2. Synergistic antibacterial activity between Thymus vulgaris and Pimpinella anisum essential oils and methanol extracts

3. Rapid monitoring of the spoilage of minced beef stored under conventionally and active packaging conditions using Fourier transform infrared spectroscopy in tandem with chemometrics

4. Essential Oils in Combination and Their Antimicrobial Properties

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