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Cristina Pérez-Santaescolástica, Paulo E. S. Munekata, Xi Feng, Ying Liu, Paulo Cezar Bastianello Campagnol & Jose M. Lorenzo. (2022) Active edible coatings and films with Mediterranean herbs to improve food shelf-life. Critical Reviews in Food Science and Nutrition 62:9, pages 2391-2403.
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Aikaterini Kanelaki, Konstantina Zampouni, Ioannis Mourtzinos & Eugenios Katsanidis. (2022) Hydrogels, Oleogels and Bigels as Edible Coatings of Sardine Fillets and Delivery Systems of Rosemary Extract. Gels 8:10, pages 660.
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Adriana Skendi, Maria Irakli, Paschalina Chatzopoulou, Elisavet Bouloumpasi & Costas G. Biliaderis. (2022) Phenolic extracts from solid wastes of the aromatic plant essential oil industry: Potential uses in food applications. Food Chemistry Advances 1, pages 100065.
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Olugbenga O. Oluwasina & Isaac O. Awonyemi. (2021) Citrus Peel Extract Starch-Based Bioplastic: Effect of Extract Concentration on Packed Fish and Bioplastic Properties. Journal of Polymers and the Environment 29:6, pages 1706-1716.
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Zuzana Linhartová, Roman Lunda, Petr Dvořák, Jan Bárta, Veronika Bártová, Jaromír Kadlec, Eva Samková, Jan Bedrníček, Milan Pešek, Ivana Laknerová, Sonja Smole Možina, Pavel Smetana & Jan Mráz. (2019) Influence of rosemary extract (Rosmarinus officinalis) Inolens to extend the shelf life of vacuum-packed rainbow trout (Oncorhynchus mykiss) fillets stored under refrigerated conditions. Aquaculture International 27:3, pages 833-847.
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Pınar OĞUZHAN YILDIZ. (2019) Turunçgil Kabuk Yağlarının Gökkuşağı Alabalığı (Oncorhynchus mykiss) Filetolarının Raf Ömrü Üzerine EtkileriInfluences of Citrus Peel Oils on Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets. Journal of Limnology and Freshwater Fisheries Research 5:1, pages 17-26.
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K.H. Sabeena Farvin & A. Surendraraj. 2019. Encyclopedia of Food Chemistry. Encyclopedia of Food Chemistry
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Zehra Kasimoglu, Ismail Tontul, Aleyna Soylu, Kubra Gulen & Ayhan Topuz. (2018) The oxidative stability of flavoured virgin olive oil: the effect of the water activity of rosemary. Journal of Food Measurement and Characterization 12:3, pages 2080-2086.
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Ishfaq Ahmed, Hong Lin, Long Zou, Aaron L. Brody, Zhenxing Li, Ihsan M. Qazi, Tushar R. Pavase & Liangtao Lv. (2017) A comprehensive review on the application of active packaging technologies to muscle foods. Food Control 82, pages 163-178.
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Özlem Emir Çoban & Gülüzar Tuna Keleştemur. (2016) Qualitative improvement of catfish burger using Zataria multiflora Boiss. essential oil. Journal of Food Measurement and Characterization 11:2, pages 530-537.
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K. Doudin, S. Al-Malaika, H.H. Sheena, V. Tverezovskiy & P. Fowler. (2016) New genre of antioxidants from renewable natural resources: Synthesis and characterisation of rosemary plant-derived antioxidants and their performance in polyolefins. Polymer Degradation and Stability 130, pages 126-134.
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Pinar Oğuzhan Yildiz. (2015) Effect of Essential Oils and Packaging on Hot Smoked Rainbow Trout during Storage. Journal of Food Processing and Preservation 39:6, pages 806-815.
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A. Valdés, A. C. Mellinas, M. Ramos, N. Burgos, A. Jiménez & M. C. Garrigós. (2015) Use of herbs, spices and their bioactive compounds in active food packaging. RSC Advances 5:50, pages 40324-40335.
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