Effectiveness of five flavored Tunisian olive oils onAnisakislarvae type 1: application of cinnamon and rosemary oil in industrial anchovy marinating process-Reference-Cited by-同舟云学术

Effectiveness of five flavored Tunisian olive oils onAnisakislarvae type 1: application of cinnamon and rosemary oil in industrial anchovy marinating process

Published:2019-05-07 Issue:10 Volume:99 Page:4808-4815
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Trabelsi Najla¹,Nalbone Luca²,Marotta Stefania M²,Taamali Amani¹³,Abaza Leila¹,Giarratana Filippo²^ORCID

Affiliation:

1. Laboratory of Olive BiotechnologyCenter of Biotechnology of Borj‐Cédria Hammam‐Lif Tunisia

2. Department of Veterinary ScienceUniversity of Messina Messina Italy

3. Department of Chemistry, College of SciencesUniversity of Hafr Al‐Batin Kingdom of Saudi Arabia

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9736

Reference59 articles.

1. Beneficial Effects of Spices in Food Preservation and Safety

2. Spice use in food: Properties and benefits

3. Evaluation of the antibacterial activity of bergamot essential oils on different Listeria monocytogenes strains;Marotta SM;Ital J Food Saf,2016

4. Effects of allyl isothiocyanate on the shelf-life of gilthead sea bream (Sparus aurata) fillets

5. Antimicrobial effects of spices and herbs essential oils

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Aromatization of olive oil with ginger and turmeric powder or extracts by the co‐processing and maceration methods;European Journal of Lipid Science and Technology;2024-08-05

2. Enhancing olive oil quality through an advanced enrichment process utilizing ripe and fallen fruits;European Food Research and Technology;2024-04-16

3. Rosmarinus officinalis Linn.: unveiling its multifaceted nature in nutrition, diverse applications, and advanced extraction methods;Journal of Umm Al-Qura University for Applied Sciences;2024-04-03

4. Re‐evaluation of certain aspects of the EFSA Scientific Opinion of April 2010 on risk assessment of parasites in fishery products, based on new scientific data. Part 1: ToRs1–3;EFSA Journal;2024-04

5. Eco-friendly extraction of antibacterial compounds from enriched olive pomace: a design-of-experiments approach to sustainability;Environmental Science and Pollution Research;2024-03-13