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Cited by 11

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The effect of essential oil of Anethum graveolens L. seed and gallic acid (free and nano forms) on microbial, chemical and sensory characteristics in minced meat during storage at 4 °C

Anvar, Narges, Nateghi, Leila, Shariatifar, Nabi, Mousavi, Seyed Abdolmajid·2023·Food Chemistry: X
DOI 10.1016/j.fochx.2023.100842PMC PMC10534171
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Crossref · 10.1016/j.fochx.2023.100842

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Fig. 1 Scanning electron microscope (SEM) image of Anethum graveolens NEO (A) and N-GA (B).
Fig. 1 Scanning electron microscope (SEM) image of Anethum graveolens NEO (A) and N-GA (B).CC BY-NC-ND · PubMed Central
Fig. 2 Transmission electron microscope (TEM) image of Anethum graveolens NEO (A) and N-GA (B).
Fig. 2 Transmission electron microscope (TEM) image of Anethum graveolens NEO (A) and N-GA (B).CC BY-NC-ND · PubMed Central
Fig. 3 The value of pH of GA and EO (forms of free and nano) during 18 days storing at 4 °C on E. coli.
Fig. 3 The value of pH of GA and EO (forms of free and nano) during 18 days storing at 4 °C on E. coli.CC BY-NC-ND · PubMed Central
Fig. 4 The value of pH of GA and EO (forms of free and nano) during 18 days storing at 4 °C on E. aureus.
Fig. 4 The value of pH of GA and EO (forms of free and nano) during 18 days storing at 4 °C on E. aureus.CC BY-NC-ND · PubMed Central
Fig. 5 TVB-N value of treatments.
Fig. 5 TVB-N value of treatments.CC BY-NC-ND · PubMed Central

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Research works printed but not linked: 43

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Cited by

Metadata

Authors
Anvar, N., Nateghi, L., Shariatifar, N., & Mousavi, S. A.
ORCID
Shariatifar, Nabi
Venue
Food Chemistry: X
Publisher
Elsevier BV
Published
2023-10
Volume
19
Pages
100842
ISSN
2590-1575
DOI
10.1016/j.fochx.2023.100842
PMC
PMC10534171
Cited by
11
References
0
Language
en
Update notices
erratum (2023-12-30)
Licence
Funders
  • Islamic Azad University
  • Tehran University of Medical Sciences
  • Department of Science and Technology, Ministry of Science and Technology, India

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