| Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability. | Meat Sci | 2010 Aug | 20416831 |
| Release characteristics of freeze-dried eugenol encapsulated withbeta-cyclodextrin by molecular inclusion method. | J Microencapsul | 2010 | 20214546 |
| Enhanced bactericidal activity of enterocin AS-48 in combination with essentialoils, natural bioactive compounds and chemical preservatives against Listeriamonocytogenes in ready-to-eat salad. | Food Chem Toxicol | 2009 Sep | 19520136 |
| Evaluation of combined antibacterial effects of eugenol, cinnamaldehyde, thymol, and carvacrol against E. coli with an improved method. | J Food Sci | 2009 Sep | 19895484 |
| Antistaphylococcal effect of enterocin AS-48 in bakery ingredients of vegetableorigin, alone and in combination with selected antimicrobials. | J Food Sci | 2009 Sep | 19895485 |
| Antibacterial activity of essential oil components and their potential use inseed disinfection. | J Agric Food Chem | 2009 Oct 28 | 19788240 |
| Determination of alkenylbenzenes and related flavour compounds in food samples byon-column preconcentration-capillary liquid chromatography. | J Chromatogr A | 2009 Oct 23 | 19735919 |
| Screening and analysis of spices with ability to suppress verocytotoxin production by Escherichia coli O157. | J Food Sci | 2009 Oct | 19799674 |
| Effect of chelating agents and spice-derived antioxidants on myoglobin oxidation in a lipid-free model system. | J Food Sci | 2009 Jun | 19646030 |
| Distinguishing chinese star anise from Japanese star anise using thermal desorption-gas chromatography-mass spectrometry. | J Agric Food Chem | 2009 Jul 8 | 19507874 |