Antimicrobial effects of some essential oils and honey on some pathogenic bacteria in chicken meat

Evaluating the efficacy of some plant extracts in enhancing the quality of chilled Japanese shrimp (Marsupenaeus japonicus) and controlling histamine formation.

Effect of pomegranate and dates molasses as anti Vibrio Parahaemolyticus on marinated shrimp

Essential oils as microbial reductant

Effects of natural compounds of some plants on microbial contamination and sensory quality of fish fillet during refrigeration

Antimicrobial Effects of some Essential Oils on the Foodborne Pathogen Campylobacter jejuni

Bacteriological evaluation of minced meat with special reference to effect of thyme essential oil on it

Control of Bacillus Cereus in Minced Meat Using some Essential Oils

Incidence and antibiotic resistance patterns of Vibrio parahaemolyticus recovered from different types of fish and shrimp

Experimental studies for controlling histamine produced by some bacteria in tuna fish using some essential oils