Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread

[1]  J. Stopforth,et al.  Sorbic Acid and Sorbates , 2020 .

[2]  A. Raji,et al.  Nutritive value and acceptability of bread fortified with moringa seed powder , 2017, Journal of the Saudi Society of Agricultural Sciences.

[3]  A. Al-Anbari,et al.  A comparative study of the phenolic compounds of some Brassicaceae taxa by High-performance liquid chromatography (HPLC) technique , 2018 .

[4]  M. Eeckhout,et al.  Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread , 2017 .

[5]  M. Prieto,et al.  Catechin-based extract optimization obtained from Arbutus unedo L. fruits using maceration/microwave/ultrasound extraction techniques , 2017 .

[6]  Amilcar L. Antonio,et al.  Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives. , 2016, Food chemistry.

[7]  L. Barros,et al.  Phenolic profile and antioxidant activity of Coleostephus myconis (L.) Rchb.f.: An underexploited and highly disseminated species , 2016 .

[8]  L. Barros,et al.  Basil as functional and preserving ingredient in "Serra da Estrela" cheese. , 2016, Food chemistry.

[9]  Ana Maria Carvalho,et al.  Electron beam and gamma irradiation as feasible conservation technologies for wild Arenaria montana L.: Effects on chemical and antioxidant parameters , 2016 .

[10]  Amilcar L. Antonio,et al.  Cottage cheeses functionalized with fennel and chamomile extracts: Comparative performance between free and microencapsulated forms. , 2016, Food chemistry.

[11]  A. Bento,et al.  The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearance , 2015 .

[12]  I. Ferreira,et al.  Natural food additives: Quo vadis? , 2015 .

[13]  Jenna E. Brophy,et al.  Preventing and controlling foodborne disease in commercial and institutional food service settings: a systematic review of published intervention studies. , 2015, Journal of food protection.

[14]  Amilcar L. Antonio,et al.  Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese , 2015 .

[15]  I. Ferreira,et al.  Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives. , 2014, Comprehensive reviews in food science and food safety.

[16]  Daniel Granato,et al.  A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques , 2014 .

[17]  A. Moț,et al.  Evaluation of Antioxidant and Antimicrobial Activities and Phenolic Profile for Hyssopus officinalis, Ocimum basilicum and Teucrium chamaedrys , 2014, Molecules.

[18]  L. D. Tomaska,et al.  Food Additives: Food Additives – General , 2014 .

[19]  Y. Motarjemi,et al.  Encyclopedia of food safety , 2014 .

[20]  Ana Maria Carvalho,et al.  Characterisation of phenolic compounds in wild fruits from Northeastern Portugal. , 2013, Food chemistry.

[21]  Ana Maria Carvalho,et al.  Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L , 2013 .

[22]  A. Upadhyay,et al.  Enhancement of the functionality of bread by incorporation of Shatavari (Asparagus racemosus) , 2014, Journal of Food Science and Technology.

[23]  Amilcar L. Antonio,et al.  Effects of gamma irradiation on physical parameters of Lactarius deliciosus wild edible mushrooms , 2012 .

[24]  A. León,et al.  Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality , 2012 .

[25]  R. Malheiro,et al.  Influence of strawberry tree (Arbutus unedo L.) fruit ripening stage on chemical composition and antioxidant activity , 2011 .

[26]  M. Gomes.  Strategies for the improvement of Arbutus unedo L. (strawberry tree) : in vitro propagation, mycorrhization and diversity analysis , 2011 .

[27]  P. Marin,et al.  Antibacterial Effects of the Essential Oils of Commonly Consumed Medicinal Herbs Using an In Vitro Model , 2010, Molecules.

[28]  Ana Maria Carvalho,et al.  Strawberry-tree, blackthorn and rose fruits: detailed characterisation in nutrients and phytochemicals with antioxidant properties. , 2010 .

[29]  J. Barreira,et al.  Sugars Profiles of Different Chestnut (Castanea sativa Mill.) and Almond (Prunus dulcis) Cultivars by HPLC-RI , 2010, Plant foods for human nutrition.

[30]  D. Stewart,et al.  Antioxidant Properties and Neuroprotective Capacity of Strawberry Tree Fruit (Arbutus unedo) , 2010, Nutrients.

[31]  J. Barren,et al.  Synthetic and natural antioxidant additives in food stabilization: current applications and future research. , 2010 .

[32]  A. Duarte,et al.  Bioactive extracts from Cistus ladanifer and Arbutus unedo L. , 2009 .

[33]  L. Griensven,et al.  Antimicrobial activity of essential oils and their components against the three major pathogens of the cultivated button mushroom, Agaricus bisporus , 2006, European Journal of Plant Pathology.

[34]  W. Horwitz.  Official Methods of Analysis , 1980 .

[35]  O. Wilde,et al.  “Food Additives” , 1951 .