Catherine Barry-Ryan

TL;DR: A number of alternatives for preservation of fresh-cut vegetables have been proposed, such as antioxidants, irradiation, ozone, organics acids, modified atmosphere packaging, whey permeate, etc as discussed by the authors.

TL;DR: It is shown that EOs might be more effective against food-borne pathogens and spoilage bacteria when applied to ready to use foods containing a high protein level at acidic pH, as well as lower levels of fats or carbohydrates, while the antimicrobial efficacy of EOs was found to be a function of ingredient manipulation.

TL;DR: This work shows that EOs might be more effective against food-borne pathogens and spoilage bacteria when applied to foods containing a high protein level at acidic pH, as well as moderate levels of simple sugars.

TL;DR: The diagnostic fragmentation patterns of the compounds during collision-induced dissociation (CID) elucidated the structural information of the deals analyzed, and the results of accurate mass measurements fit well with the elemental composition of the compound.

TL;DR: In this article, the authors investigated the changes in total phenols (TP), rosmarinic acid content and antioxidant capacity of six Lamiaceae herbs (rosemary, oregano, marjoram, sage, basil and thyme) after three drying treatments (air-, freeze-and vacuum oven-drying) stored for 60 days at −20°C and compared to fresh samples.