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Journal of Food Quality
Volume 2017, Article ID 1090932, 3 pages
https://doi.org/10.1155/2017/1090932
Editorial

Natural Preservatives to Improve Food Quality and Safety

1Department of Life Sciences, University of Modena and Reggio Emilia, Via G. Campi 287, Modena, Italy
2Institute of Animal Physiology, Slovak Academy of Sciences, Soltesovej 4-6, 040 01 Kosice, Slovakia
3Microbiology Department, Faculty of Medicine, School of Health Sciences, University of Ioannina, Ioannina, Greece

Correspondence should be addressed to Moreno Bondi; ti.erominu@idnob.onerom

Received 12 October 2017; Accepted 12 October 2017; Published 12 December 2017

Copyright © 2017 Moreno Bondi et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [6 citations]

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  • Mohammed K. W. Al-Doury, Navam S. Hettiarachchy, and Ronny Horax, “Rice-Endosperm and Rice-Bran Proteins: A Review,” Journal of the American Oil Chemists' Society, vol. 95, no. 8, pp. 943–956, 2018. View at Publisher · View at Google Scholar
  • Wasinee Churklam, Soraya Chaturongakul, Bhunika Ngamwongsatit, and Ratchaneewan Aunpad, “The mechanisms of action of carvacrol and its synergism with nisin against Listeria monocytogenes on sliced bologna sausage,” Food Control, pp. 106864, 2019. View at Publisher · View at Google Scholar
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  • A. R. Sarika, Aaron P. Lipton, and M. S. Aishwarya, “Biopreservative Efficacy of Bacteriocin GP1 of Lactobacillus rhamnosus GP1 on Stored Fish Filets,” Frontiers in Nutrition, vol. 6, 2019. View at Publisher · View at Google Scholar
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