lais, C.H.; Linden, G.; (1991). Food Biochemistry. English Edition, Ellis Horwood. Chapter; 17: 212.
Alvand, K.; Sharif, R.; Aghazadeh, D.; (2009). To determine the chemical composition and antimicrobial effect of essential oil of peppermint. (Mentha piperita) Journal of Comparative Pathology; 7: 355-364.
Amany, MS.; Reham, AA.; Gehan SAA.; (2010). Studies on antimicrobial and antioxidant efficiency of some essential oils in minced beef. Journal of American Science; 6: 768-793.
Bampidis, VA.; Christodoulou, V.; Christaki, E.; Christaki, E.; Florou-Paneri, P.; Spais, AB.; (2005a). Effect of dietary garlic bulb and garlic husk supplementation on performance and carcass characteristics of growing lambs. Journal of Animal Feed Science and Technology; 121: 273-283.
Bampidis, VA.; Christodoulou, V.; Florou, Paneri P.; Christaki, E.; Chatzopoulou, PS.; Tsiligianni, T.; Spais, AB.; (2005b). Effect of dietary dried oregano leaves on growth performance, carcase characteristics and serum cholesterol of female early maturing turkeys. British Poultry Science; 5: 595-601.
Bampidis, VA.; Christodoulou, V.; Florou-Paneri, P.; Christaki, E.; Spais, AB.; Chatzopoulou, PS.; (2005c). Effect of dietary dried oregano leaves supplementation on performanceand carcass characteristics of growing lambs. Journal of Animal Feed Science and Technology; 121: 285-295.
Barnes, J.; Anderson, LA.; Phillipson, DJ.; (2007). Sage Herbal Medicines. (3rd ed.) The Pharmaceutical Press, London; 512-514.
Botsoglou, NA.; Govaris, A, Botsoglou, E.; Grigoropoulou, SH.; Papageorgiou, G.; (2003). Antioxidant activity of dietary oregano essential oil and α-tocopheryl acetate supplementation in long-term frozen stored Turkey meat. Journal of Agricultural and Food Chemistry; 51: 2930-2936.
Cheeseman, Z.; (1990) Chemical composition and antimicrobial activity of Rosmarinus officinalis L. oils from Sardinia and Corsica. Flavor and Fragrance Journal; 17: 15-19.
Damechki, M.; Sotiropoulou, S.; Tsimidou, M.; (2001). Antioxidant and proantioxidant factors in oregano and rosemary gourmet olive oil. Grasas Y Aceites; 52: 207-213.
Dorman, HJD.; Deans, SG.; (2000). Antimicrobial agents from plants: antibacterial activity of plant volatile oils. Journal of Applied Microbiology, 88: 308-316.
Durling, NE.; Catchpole, OJ.; Grey, JB.; Webby, RF.; Mitchell, KA.; Fooly, L,; (2007). Extraction of phenolics and essential oil from dried sage (Salvia officinalis) using ethanol-water mixtures. Food Chemistry, 101(4): 1417-24.
Erickson, MC.; (1997). Antioxidants and their application to frozen foods. In M.C. Erickson and Y.-C. Hung (Eds.), Quality in frozen food New York: International Thomson Publishing.
Erkan, N.; Ayranci G.; Ayranci, E.; (2008). Antioxidant activities of rosemary (Rosmarinus officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol. Food Chemistry; 110(1): 76-82.
Esterbaure, H.; cheeseman, KH.; (1990). Determination of aldhydic lipid peroxidation products Malonaldehyde and 4-hydroxynonenal. Methods in Enzymology; 186: 407-421.
Etemadi, H.; Rezaei, M.; Abedian, AS.; (1387). Potential antibacterial and antioxidant rosemary extracts in increasing life. Survival of rainbow trout. Journal of Food Science and Technology; 5(4): 73.
Evans, WC.; (1962). Treas and evans pharmacognosy (14th ed.) London: W.B. saunders Company Ltd.
Formanek, Z.; Lynch, A.; Galvin, K.; Farkas, J.; Kerry, JP.; (2003). Combined effects of irradiation and the use of natural antioxidants on the shelf life stability of overwrapped minced beef. Meat Science; 63(4): 433-440.
Fu Y.; Zu Y.; Chen, LY.; Shi, XG.; Wang, Z.; Sun, S.; Efferth, TL.; (2007). Antimicrobial activity of clove and rosemary essential oils alone and in combination. Phytotherapy Research; 21: 989-994.
Geissman, TA.; (1962). Flavonoid compounds, tannins, lignins and related compounds. In: Pyrrole pigments, isoprenoid compounds and phenolic plant constituents. Florkin M, Stotz EH, eds. Elsevier. NewYork.
Hasenhuettl, GL.; Wan, PJ.; (1992). Temperature effects on the determination of oxidative stability with the metrohm rancimat. Journal of the American Oil Chemist Society; 69(6): 525-527.
Institute of Standards and Industrial Research of Iran.; (2009). Comprehensive method for the enumeration of coagulase-positive Staphylococcus hay (Staphylococcus aureus and other species). Iranian National Standard No. 6803, First Edition.
Institute of Standards and Industrial Research of Iran.; (2009). General method for counting coliforms - colony count method. Standard Iran, No. 9263, First Edition.
Jebelli Javan, A.; Ghazvinian, Kh.; Mahdavi, A.; Javaheri, Vayeghan, A.; Steji, H.; Ghaffari Khaligh, S.; (2012). The effect of dietary Zataria multiflora Boiss. Essential oil supplementation on microbial growth and lipid peroxidation of broiler breast fillets during refrigerated storage. Journal of Food Processing and Preservation; 37(3): 45-53.
Jebelli Javan, A.; Jebeli Javan, M.; Tehrani, ZA.; (2013). Theoretical investigation on antioxidant activity of bromophenols of the marine red alga Rhodomela Confervoides: H-atom vs. Electron Transfer Mechanism. Journal of Agricultural and Food Chemistry; 61: 1534-41.
Kamkar, A.; Jebelli, A.; Asadi, F.; Kamalinejad, M.; (2010). The antioxidative effect of Iranian Mentha pulegium extracts and essential oil in sunflower oil. Food Chemistry Toxicology; 48: 1796-800.
Karamat, J.; (1387). Food chemistry complete. Isfahan University of Technology; 82-90.
Loliger, J.; (1983). Natural antioxidants. In JC Allen and RJ Hamilton (Eds.), Rancidity in foods London: Applied Science Publishers; 89-107.
Mahboubi, M.; Haghi, Gh.; (2008). Antimicrobial activity and chemical composition of Mentha pulegium L. essential oil. Journal of Ethnopharmacology; 119: 325-27.
Manat, C.; Soottawat, B.; Wonnop, V.; Cameron, F.; (2005). Changes of pigments and colour in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage. Food Chemistry; 93: 607-17.
Mashregi, M.; Momtasi, F.; (2010). Compare the antimicrobial activity of different concentrations of extracts of rosemary, Hypericum and
Carthamus on different growth stages of E coli O157. University of Medical Sciences; 11: 103-114.
Moreno, S.; Scheyer, T.; Romano, C.S.; Vojnov, A.A.; (2006). Antioxidant and antimicrobial activities of rosmery extracts linked to their polyphenol composition. Free Radical Research; 40(2): 223-231.
Nascimento, G.G.F.; Locatelli, J.; Freitas, P.C.; Silva, G.L.; (2000). Antibacterial activity of plant extracts and phytochemicals on antibiotic resistant bacteria. Brazilian. Journal of Microbiology; 31: 247-256.
Nieto, G.; Díaz, P.; Bañón, S.; Garrido, MD.; (2010). Effect on lamb meat quality of including thyme (Thymus zygis ssp gracilis) leaves in ewes’s diet. Meat Science; 85(1): 82-88.
Nieto, G.; Estrada, M.; Díaz, P.; Bañón, S.; Garrido, M.D.; (2010). Prevention of lipid oxidation of cooked lamb meat through feeding with by-products of Rosmarinus officinalis, L.
Nieto, G.; Ros, G.; (2012). Modification of fatty acid composition in meat through diet: effect on lipid preoxidation and relationship to nutritional quality-a Review. Journal of Meat Science; 90: 102-117.
Polavka, J.; Paligova, J.; Cvengros, J.; Simon, P.; (2005). Oxidation stability of methyl esters studied by differential thermal analysis and rancimat. Journal of the American Oil Chemists Society; 82(7): 519-524.
Pool, GH.; Fletcher, DL.; (1995). A comparison of argon, carbon dioxide, and nitrogen in a broiler killing system. Poultry Science; 74: 1218-1223.
Sallam, KI.; (2007). Antimicrobial and antioxidant effects of sodium acetate, sodium lactate and sodium citrate in refrigerated sliced salmon. Food Control; 18: 566-575.
Seydim, AC.; Sarikus, G.; (2006). Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Research International; 39: 639-644.
Shahidi, F.; Liyana-Pathirana, CM.; Wall, DS.; (2006). Antioxidant activity of white and black sesame seeds and their hull fractions. Food Chemistry; 99: 478-83.
Shan, B.; Cai, Y.; Brooks, JD.; Corke, H.; (2007). Antibacterial properties and major bioactive components of cinnamon stick (Cinnamomum burmannii): activity against foodborne pathogenic bacteria. Journal of Agricultural and Food Chemistry; 55(14): 5484-90.
Spencer, J.P.E.; (2008). Flavonoids: modulators of brain function. British Journal of Nutrition; 99(1): 60-77.
Tsuchiya HM.; Sato M, Miyazaki T, Fujiwara, S.; Tanigaki, S.; Ohyama, M.; (1996). Comparative study on the antibacterial activity of photochemical flavanones against methicillin-resistant Staphylococcus aureus. Journal of Ethnopharmacolog; 50: 27-34.
Wenjiao, Fan.; Junxiu, Sun.; Yunchuan Chen.; Jian, Qiu.; Yan Zhang.; Yuanlong, Chi.; (2009). Effects of chitosan coating on quality and shelf life of silvercarp during frozen storage. Food Chemistry; 115: 66-70.
Wood, JD.; Enser, M.; Fisher, AV.; Nute, GR.; Richardson, RI.; Sheard, PR.; (1999). Manipulating meat quality and composition. Proceedings Nutrition Society -370-363: 58.
Wood, JD.; Enser, M.; Fisher, AV.; Nute, GR.; Sheard, PR.; Richardson, RI.; Hughes, SI.; Whittington, FM.; (2008). Fat deposition, fatty acid composition and meat quality: A review. Meat Science; 78: 343-358.
Yin, MC.; Cheng, WS.; (2003). Antioxidant and antimicrobial effects of four garlic-derived organo sulfur compounds in ground beef. Meat Science; 63: 23-28.
Zargari, A.; (1998). Herbs. Tehran University Press; 4: 71-6.