Crossref

1. The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts

- Elena Bartkiene

- Vadims Bartkevics

- Erika Mozuriene

- Vita Lele

- Daiva Zadeike

- Grazina Juodeikiene

2. Antibacterial Activity of Selected Essential Oils against Foodborne Pathogens and Their Application in Fresh Turkey Sausages

- Branislav Šojić

- Predrag Ikonić

- Sunčica Kocić-Tanackov

- Tatjana Peulić

- Nemanja Teslić

- Miloš Županjac

- Ivana Lončarević

- Zoran Zeković

- Milica Popović

- Stefan Vidaković

- Branimir Pavlić

3. Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed

- Elena Bartkiene

- Fatih Özogul

- João Miguel Rocha

4. Effect of active essential oils added to chicken tawook on the behaviour of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7 during storage

- Tareq M. Osaili

- Fayeza Hasan

- Dinesh Kumar Dhanasekaran

- Reyad S. Obaid

- Anas A. Al-Nabulsi

- Mutamed Ayyash

- Layal Karam

- Ioannis N. Savvaidis

- Richard Holley

5. Phytochemical composition and antimicrobial activities of the essential oils from summer savory ( Satureja hortensis L.) growing in shading condition

- Zoran S. Ilić

- Lidija Milenković

- Ljiljana Stanojević

- Bojana Danilović

- Ljubomir Šunić

- Aleksandra Milenković

- Žarko Kevrešan

- Jelena Stanojević

- Dragan Cvetković