TitleAuthorPublication DatePublisherType
    Chitosan and Oregano Oil Treatments, Individually or in Combination, Used To Increase the Shelf Life of Vacuum-Packaged, Refrigerated European Eel () Fillets.  Lambrianidi, Louiza; Savvaidis, Ioannis N; Tsiraki, Maria I; El-Obeid, Tahra2019International Association for Food ProtectionArticle
    Shelf-life of smoked eel fillets treated with chitosan or thyme oil  ElObeid, Tahra; Yehia, Hany M.; Sakkas, Hercules; Lambrianidi, Louisa; I. Tsiraki, Maria; ... more authors 2018ElsevierArticle