Sampaio, G. R., Saldanha, T., Soares, R. A. M., & Torres, E. A. F. S. (2012). Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage. *Food Chemistry*, 135 (3), 1383–1390, https://doi.org/10.1016/j.foodchem.2012.05.103

Seidavi, A., Tavakoli, M., Slozhenkina, M., Gorlov, I., Hashem, N. M., Asroosh, F., Taha, A. E., Abd El-Hack, M. E., & Swelum, A. A. (2021). The use of some plant-derived products as effective alternatives to antibiotic growth promoters in organic poultry production: a review. In *Environmental Science and Pollution Research* (Vol. 28, Issue 35, pp. 47856–47868). Springer Science and Business Media Deutschland GmbH, https://doi.org/10.1007/s11356-021-15460-7

Seol K.-H., Joo B.-J., Kim H., Chang O.-K.I., Ham J., Oh M.-H., Park B.-Y. & Lee M. (2013). Effect of Medicinal Plant Extract Incorporated Carrageenan Based Films on Shelf-Life of Chicken Breast Meat. *Korean Journal for Food Science of Animal Resources*, 33, DOI: 10.5851/kosfa.2013.33.1.53.

Seukep, A. J., Kuete, V., Nahar, L., Sarker, S. D. & Guo, M. (2020). Plant-derived secondary metabolites as the main source of efflux pump inhibitors and methods for identification. *Journal of Pharmaceutical Analysis*, 10 (4), 277–290, https://doi.org/https://doi.org/10.1016/j.jpha.2019.11.002

Shah, M. A., Bosco, S. J. D. & Mir, S. A. (2014). Plant extracts as natural antioxidants in meat and meat products. In *Meat Science* (Vol. 98, Issue 1, pp. 21–33). Elsevier BV, https://doi.org/10.1016/j.meatsci.2014.03.020

Sharma, H., Narshimhaji, Ch. V. & Singh, R. (2023). Relative estimation of beta-sitosterol in alcoholic extracts of roots and small branches of oroxylum indicum (L.) Kurz by HPTLC for plant part substitution, medicinal uses and conservation. *Journal of Applied Research on Medicinal and Aromatic Plants*, 35, 100496, https://doi.org/https://doi.org/10.1016/j.jarmap.2023.100496

Sirocchi, V., Caprioli, G., Cecchini, C., Coman, M., Cresci, A., Maggi, F., Papa, F., Ricciutelli, M., Vittori, S. & Sagramini, G. (2013). Biogenic Amines as freshness index of meat wrapped in an innovative active packaging system formulated with essential oils of Rosmarinus officinalis L. *International Journal of Food Science and Nutrition*, 64, https://doi.org/10.3109/09637486.2013.809706

Skochko, O. I., Shevchenko, I. I., Polichuk, G. E. & Paska, M. Z. (2018). The estimation of effects of food crioprotectors on quality indicators of semi-fragrances. *Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies*, 20 (90), 27–31, https://doi.org/10.32718/nvlvet9006

Steier, G. (2016). Textbox: Cross-Contamination, Genetic Drift, and the Question of GMO Co-existence with Non-GM Crops. In *International Food Law and Policy* (pp. 177–178), https://doi.org/10.1007/978-3-319-07542-6_7

Stojanović-Radić, Z., Pejčić, M., Joković, N., Jokanović, M., Ivić, M., Šojić, B., Škaljac, S., Stojanović, P. & Mihajilov-Krstev, T. (2018). Inhibition of Salmonella Enteritidis growth and storage stability in chicken meat treated with basil and rosemary essential oils alone or in combination. *Food Control*, 90, 332–343, https://doi.org/10.1016/j.foodcont.2018.03.013

Surekha, M. & Reddy, S. M. (2014). Preservatives | Classification and Properties. In C. A. Batt & M. Lou Tortorello (Eds.), *Encyclopedia of Food Microbiology (Second Edition)* (pp. 69–75). Academic Press, https://doi.org/https://doi.org/10.1016/B978-0-12-384730-0.00257-3

Tajik, H., Farhangfar, A., Moradi, M. & Razavi Rohani, S. M. (2014). Effectiveness of Clove Essential Oil and Grape Seed Extract Combination on Microbial and Lipid Oxidation Characteristics of Raw Buffalo Patty During Storage at Abuse Refrigeration Temperature. *Journal of Food Processing and Preservation*, 38, https://doi.org/10.1111/j.1745-4549.2012.00736.x

Tang, S. Z., Kerry, J. P., Sheehan, D. & Buckley, D. J. (2002). *Antioxidative mechanisms of tea catechins in chicken meat systems*. www.elsevier.com/locate/foodchem

Tengilimoglu-Metin, M. M., Hamzalioglu, A., Gokmen, V., & Kizil, M. (2017). Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat. *Food Research International*, 99, 586–595, https://doi.org/10.1016/j.foodres.2017.06.044

Terlouw, C. E. M., Picard, B., Deiss, V., Berri, C., Hocquette, J. F., Lebret, B., Lefèvre, F., Hamill, R. & Gagaoua, M. (2021). Understanding the determination of meat quality using biochemical characteristics of the muscle: Stress at slaughter and other missing keys. *Foods* 10 (1). MDPI AG, https://doi.org/10.3390/foods10010084

Thakur, N., Mendiratta, S., Chauhan, G., Soni, A. & Agrawal, R. (2019). Antioxidant and Antimicrobial Effect of Oregano Essential Oil on Shelf-Life of Chicken Patties. *International Journal of Current Microbiology and Applied Sciences*, 8, 3076–3087, https://doi.org/10.20546/ijcmas.2019.802.360

Thielmann, J., Muranyi, P. & Kazman, P. (2019). Screening essential oils for their antimicrobial activities against the foodborne pathogenic bacteria Escherichia coli and Staphylococcus aureus. *Heliyon*, 5 (6), https://doi.org/10.1016/j.heliyon.2019.e01860

Thomas, J., Patel, A., Das Sivadasan, S., Sreevallabhan, S., Illathu Madhavamenon, K. & Mohanan, R. (2022). Clove bud (Syzygium aromaticum L.) polyphenol helps to mitigate metabolic syndrome by establishing intracellular redox homeostasis and glucose metabolism: A randomized, double-blinded, active-controlled comparative study. *Journal of Functional Foods*, 98, https://doi.org/10.1016/j.jff.2022.105273

Thompson, T., Busetti, A. & Gilmore, B. (2023). Quorum Sensing in Halorubrum saccharovorum Facilitates Cross-Domain Signaling between Archaea and Bacteria. *Microorganisms*, 11, 1271, https://doi.org/10.3390/microorganisms11051271

Tian, H., Li, F., Qin, L., Yu, H. & Ma, X. (2014). Discrimination of Chicken Seasonings and Beef Seasonings Using Electronic Nose and Sensory Evaluation. *Journal of Food Science*, 79, https://doi.org/10.1111/1750-3841.12675

Tobiszewski, M. & Namieśnik, J. (2017). Greener organic solvents in analytical chemistry. *Current Opinion in Green and Sustainable Chemistry*, 5, 1–4, https://doi.org/https://doi.org/10.1016/j.cogsc.2017.03.002

Tresserra-Rimbau, A., Lamuela-Raventos, R. M. & Moreno, J. J. (2018). Polyphenols, food and pharma. Current knowledge and directions for future research. In *Biochemical Pharmacology* (Vol. 156, pp. 186–195). Elsevier Inc, https://doi.org/10.1016/j.bcp.2018.07.050

Twaij, B. M. & Hasan, M. N. (2022). Bioactive Secondary Metabolites from Plant Sources: Types, Synthesis, and Their Therapeutic Uses. *International Journal of Plant Biology*, 13 (1), 4–14, https://doi.org/10.3390/ijpb13010003

Vara, S., Karnena, M. K. & Dwarapureddi, B. K. (2019). 6-Natural Preservatives for Nonalcoholic Beverages. In A. M. Grumezescu & A. M. Holban (Eds.), *Preservatives*
Sampaio, G. R., Saldanha, T., Soares, R. A. M., & Torres, E. A. F. S. (2012). Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage. *Food Chemistry*, 135 (3), 1383–1390, https://doi.org/10.1016/j.foodchem.2012.05.103

Seidavi, A., Tavakoli, M., Slozhenkina, M., Gorlov, I., Hashem, N. M., Asroosh, F., Taha, A. E., Abd El-Hack, M. E., & Swelum, A. A. (2021). The use of some plant-derived products as effective alternatives to antibiotic growth promoters in organic poultry production: a review. In *Environmental Science and Pollution Research* (Vol. 28, Issue 35, pp. 47856–47868). Springer Science and Business Media Deutschland GmbH, https://doi.org/10.1007/s11356-021-15460-7

Seol K.-H., Joo B.-J., Kim H., Chang O.-K.I., Ham J., Oh M.-H., Park B.-Y. & Lee M. (2013). Effect of Medicinal Plant Extract Incorporated Carrageenan Based Films on Shelf-Life of Chicken Breast Meat. *Korean Journal for Food Science of Animal Resources*, 33, DOI: 10.5851/kosfa.2013.33.1.53.

Seukep, A. J., Kuete, V., Nahar, L., Sarker, S. D. & Guo, M. (2020). Plant-derived secondary metabolites as the main source of efflux pump inhibitors and methods for identification. *Journal of Pharmaceutical Analysis*, 10 (4), 277–290, https://doi.org/https://doi.org/10.1016/j.jpha.2019.11.002

Shah, M. A., Bosco, S. J. D. & Mir, S. A. (2014). Plant extracts as natural antioxidants in meat and meat products. In *Meat Science* (Vol. 98, Issue 1, pp. 21–33). Elsevier BV, https://doi.org/10.1016/j.meatsci.2014.03.020

Sharma, H., Narshimhaji, Ch. V. & Singh, R. (2023). Relative estimation of beta-sitosterol in alcoholic extracts of roots and small branches of oroxylum indicum (L.) Kurz by HPTLC for plant part substitution, medicinal uses and conservation. *Journal of Applied Research on Medicinal and Aromatic Plants*, 35, 100496, https://doi.org/https://doi.org/10.1016/j.jarmap.2023.100496

Sirocchi, V., Caprioli, G., Cecchini, C., Coman, M., Cresci, A., Maggi, F., Papa, F., Ricciutelli, M., Vittori, S. & Sagramini, G. (2013). Biogenic Amines as freshness index of meat wrapped in an innovative active packaging system formulated with essential oils of Rosmarinus officinalis L. *International Journal of Food Science and Nutrition*, 64, https://doi.org/10.3109/09637486.2013.809706

Skochko, O. I., Shevchenko, I. I., Polichuk, G. E. & Paska, M. Z. (2018). The estimation of effects of food crioprotectors on quality indicators of semi-fragrances. *Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies*, 20 (90), 27–31, https://doi.org/10.32718/nvlvet9006

Steier, G. (2016). Textbox: Cross-Contamination, Genetic Drift, and the Question of GMO Co-existence with Non-GM Crops. In *International Food Law and Policy* (pp. 177–178), https://doi.org/10.1007/978-3-319-07542-6_7

Stojanović-Radić, Z., Pejčić, M., Joković, N., Jokanović, M., Ivić, M., Šojić, B., Škaljac, S., Stojanović, P. & Mihajilov-Krstev, T. (2018). Inhibition of Salmonella Enteritidis growth and storage stability in chicken meat treated with basil and rosemary essential oils alone or in combination. *Food Control*, 90, 332–343, https://doi.org/10.1016/j.foodcont.2018.03.013

Surekha, M. & Reddy, S. M. (2014). Preservatives | Classification and Properties. In C. A. Batt & M. Lou Tortorello (Eds.), *Encyclopedia of Food Microbiology (Second Edition)* (pp. 69–75). Academic Press, https://doi.org/10.1016/B978-0-12-384730-0.00257-3

Tajik, H., Farhangfar, A., Moradi, M. & Razavi Rohani, S. M. (2014). Effectiveness of Clove Essential Oil and Grape Seed Extract Combination on Microbial and Lipid Oxidation Characteristics of Raw Buffalo Patty During Storage at Abuse Refrigeration Temperature. *Journal of Food Processing and Preservation*, 38, https://doi.org/10.1111/j.1745-4549.2012.00736.x

Tang, S. Z., Kerry, J. P., Sheehan, D. & Buckley, D. J. (2002). *Antioxidative mechanisms of tea catechins in chicken meat systems*. www.elsevier.com/locate/foodchem

Tengilimoglu-Metin, M. M., Hamzalioglu, A., Gokmen, V., & Kizil, M. (2017). Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat. *Food Research International*, 99, 586–595, https://doi.org/10.1016/j.foodres.2017.06.044

Terlouw, C. E. M., Picard, B., Deiss, V., Berri, C., Hocquette, J. F., Lebret, B., Lefèvre, F., Hamill, R. & Gagaoua, M. (2021). Understanding the determination of meat quality using biochemical characteristics of the muscle: Stress at slaughter and other missing keys. *Foods* 10 (1). MDPI AG, https://doi.org/10.3390/foods10010084

Thakur, N., Mendiratta, S., Chauhan, G., Soni, A. & Agrawal, R. (2019). Antioxidant and Antimicrobial Effect of Oregano Essential Oil on Shelf-Life of Chicken Patties. *International Journal of Current Microbiology and Applied Sciences*, 8, 3076–3087, https://doi.org/10.20546/ijcmas.2019.802.360

Thielmann, J., Muranyi, P. & Kazman, P. (2019). Screening essential oils for their antimicrobial activities against the foodborne pathogenic bacteria Escherichia coli and Staphylococcus aureus. *Heliyon*, 5 (6), https://doi.org/10.1016/j.heliyon.2019.e01860

Thomas, J., Patel, A., Das Sivadasan, S., Sreevallabhan, S., Illathu Madhavamenon, K. & Mohanan, R. (2022). Clove bud (Syzygium aromaticum L.) polyphenol helps to mitigate metabolic syndrome by establishing intracellular redox homeostasis and glucose metabolism: A randomized, double-blinded, active-controlled comparative study. *Journal of Functional Foods*, 98, https://doi.org/10.1016/j.jff.2022.105273

Thompson, T., Busetti, A. & Gilmore, B. (2023). Quorum Sensing in Halorubrum saccharovorum Facilitates Cross-Domain Signaling between Archaea and Bacteria. *Microorganisms*, 11, 1271, https://doi.org/10.3390/microorganisms11051271

Tian, H., Li, F., Qin, L., Yu, H. & Ma, X. (2014). Discrimination of Chicken Seasonings and Beef Seasonings Using Electronic Nose and Sensory Evaluation. *Journal of Food Science*, 79, https://doi.org/10.1111/1750-3841.12675

Tobiszewski, M. & Namieśnik, J. (2017). Greener organic solvents in analytical chemistry. *Current Opinion in Green and Sustainable Chemistry*, 5, 1–4, https://doi.org/10.1016/j.cogsc.2017.03.002

Tresserra-Rimbau, A., Lamuela-Raventos, R. M. & Moreno, J. J. (2018). Polyphenols, food and pharma. Current knowledge and directions for future research. In *Biochemical Pharmacology* (Vol. 156, pp. 186–195). Elsevier Inc, https://doi.org/10.1016/j.bcp.2018.07.050

Twaij, B. M. & Hasan, M. N. (2022). Bioactive Secondary Metabolites from Plant Sources: Types, Synthesis, and Their Therapeutic Uses. *International Journal of Plant Biology*, 13 (1), 4–14, https://doi.org/10.3390/ijpb13010003

Vara, S., Karnena, M. K. & Dwarapureddi, B. K. (2019). 6-Natural Preservatives for Nonalcoholic Beverages. In A. M. Grumezescu & A. M. Holban (Eds.), *Preservatives*
*and Preservation Approaches in Beverages* (pp. 179–201). Academic Press, https://doi.org/https://doi.org/10.1016/B978-0-12-816685-7.00006-9

Vauzour, D., Rodriguez-Mateos, A., Corona, G., Oruna-Concha, M. J. & Spencer, J. P. E. (2010). Polyphenols and human health: Prevention of disease and mechanisms of action. *Nutrients* 2 (11), pp. 1106–1131, MDPI AG, https://doi.org/10.3390/nu2111106

Vinci, G., Maddaloni, L., Prencipe, S. A., & Bernardo, A. (2022). Integrated Study for the Shelf-life Evaluation in Food: Use of Spices, Herbs, and Bio-packaging. In *Emerging Challenges in Agriculture and Food Science* Vol. 7 (pp. 40–50). Book Publisher International (a part of SCIENCEDOMAIN International), https://doi.org/10.9734/bpi/ecafs/v7/3676A

Vranić, D., Milićević, D., Korićanac, V., Trbović, D., Babić, J., Petrović, Z. & Parunović, N. (2014). Cholesterol and total lipid content in raw and heat processed commercially produced meat from two farms. *Meat Technology*, 55 (2), 130–141, https://www.journalmeattechnology.com/index.php/meat_technology/article/view/195/144

Wang, J., Ren, B., Bak, K. H., Soladoye, O. P., Gagaoua, M., Ruiz-Carrascal, J., Huang, Y., Zhao, Z., Zhao, Y., Fu, Y. & Wu, W. (2023). Preservative effects of composite biopreservatives on goat meat during chilled storage: Insights into meat quality, high-throughput sequencing and molecular docking. *LWT*, 184, 115033, https://doi.org/https://doi.org/10.1016/j.lwt.2023.115033

Wang, W., Zhao, D., Xiang, Q., Li, K., Wang, B., & Bai, Y. (2021). Effect of cinnamon essential oil nanoemulsions on microbiological safety and quality properties of chicken breast fillets during refrigerated storage. *LWT*, 152, https://doi.org/10.1016/j.lwt.2021.112376

Weil, B. & Veraitch, F. (2014). *Bioprocessing Challenges Associated with the Purification of Cellular Therapies* (pp. 129–156), https://doi.org/10.1007/978-94-007-7196-3_6

Weng, Z., Zeng, F., Wang, M., Guo, S., Tang, Z., Itagaki, K., Lin, Y., Shen, X., Cao, Y., Duan, J. & Wang, F. (2023). Antimicrobial activities of lavandulylated flavonoids in Sophora flavences against methicillin-resistant Staphylococcus aureus via membrane disruption. *Journal of Advanced Research*, https://doi.org/https://doi.org/10.1016/j.jare.2023.04.017

Wideman, N., O'Bryan, C. A. & Crandall, P. G. (2016). Factors affecting poultry meat colour and consumer preferences — A review. *World's Poultry Science Journal*, 72 (2), 353–366, https://doi.org/DOI: 10.1017/S0043933916000015

Woroń, J. & Siwek, M. (2018). Unwanted effects of psychotropic drug interactions with medicinal products and diet supplements containing plant extracts. *Psychiatria Polska*, 52 (6), 983–996, https://doi.org/10.12740/PP/OnlineFirst/80998

Wu, H., Bak, K. H., Goran, G. V. & Tatiyaborworntham, N. (2022). Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances. In *Critical Reviews in Food Science and Nutrition*. Taylor and Francis Ltd, https://doi.org/10.1080/10408398.2022.2146654

Wu, Q. & Zhou, J. (2021). Chapter Two — The application of polyphenols in food preservation. In D. Grana-to (Ed.), *Advances in Food and Nutrition Research* (Vol. 98, pp. 35–99). Academic Press, https://doi.org/https://doi.org/10.1016/bs.afnr.2021.02.005

Xie, Y., Geng, Y., Yao, J., Ji, J., Chen, F., Xiao, J., Hu, X. & Ma, L. (2023). N-nitrosamines in processed meats: Exposure, formation and mitigation strategies. *Journal of Agriculture and Food Research*, 13, https://doi.org/10.1016/j.jafr.2023.100645

Yan, Z., Zhong, Y., Duan, Y., Chen, Q. & Li, F. (2020). Antioxidant mechanism of tea polyphenols and its impact on health benefits. In *Animal Nutrition* (Vol. 6, Issue 2, pp. 115–123). KeAi Communications Co, https://doi.org/10.1016/j.aninu.2020.01.001

Youssef, E. A., Saad, S. M., Hassan, M. A. & Ibrahim, H. M. (2021). Assessment of the effects of selected plant extracts on quality indices and shelf life of raw chilled chicken meat. *Benha Veterinary Medical Journal* (Vol. 40).

Yu, H. H., Chin, Y. W. & Paik, H. D. (2021). Application of natural preservatives for meat and meat products against food-borne pathogens and spoilage bacteria: A review. In *Foods* (Vol. 10, Issue 10). MDPI, https://doi.org/10.3390/foods10102418

Zhang, D., Ivane, N. M. A., Haruna, S. A., Zekrumah, M., Elysé, F. K. R., Tahir, H. E., Wang, G., Wang, C. & Zou, X. (2022). Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials. In *Meat Science* (Vol. 191). Elsevier Ltd, https://doi.org/10.1016/j.meatsci.2022.108842

Zhang, H., Wu, J. & Guo, X. (2016). Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality. *Food Science and Human Wellness*, 5 (1), 39–48, https://doi.org/10.1016/j.fshw.2015.11.003

Zhang, L. & Piao, X. (2023). Use of aromatic plant-derived essential oils in meat and derived products: Phytochemical compositions, functional properties, and encapsulation. In *Food Bioscience* (Vol. 53). Elsevier Ltd, https://doi.org/10.1016/j.fbio.2023.102520

Zheng, K., Li, B., Liu, Y., Wu, D., Bai, Y. & Xiang, Q. (2023). Effect of chitosan coating incorporated with oregano essential oil on microbial inactivation and quality properties of refrigerated chicken breasts. *LWT*, 176, https://doi.org/10.1016/j.lwt.2023.114547

Zhou, X., Zong, X., Zhang, M., Ge, Q., Qi, J., Liang, J., Xu, X. & Xiong, G. (2021). Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meat. *International Journal of Biological Macromolecules*, 183, 331–339, https://doi.org/10.1016/j.ijbiomac.2021.04.165

Zhu, Y., Li, X., Da, C., Liang, P., Jin, S., & Tang, C. (2022). Effects of Cyclocarya paliurus (Batal.) Extracts on Oxidative Stability and Sensory Quality in Meat Products (Frankfurters). *Foods*, 11 (22), https://doi.org/10.3390/foods11223721
*and Preservation Approaches in Beverages* (pp. 179–201). Academic Press, https://doi.org/https://doi.org/10.1016/B978-0-12-816685-7.00006-9

Vauzour, D., Rodriguez-Mateos, A., Corona, G., Oruna-Concha, M. J. & Spencer, J. P. E. (2010). Polyphenols and human health: Prevention of disease and mechanisms of action. *Nutrients* 2 (11), pp. 1106–1131, MDPI AG, https://doi.org/10.3390/nu2111106

Vinci, G., Maddaloni, L., Prencipe, S. A., & Bernardo, A. (2022). Integrated Study for the Shelf-life Evaluation in Food: Use of Spices, Herbs, and Bio-packaging. In *Emerging Challenges in Agriculture and Food Science* Vol. 7 (pp. 40–50). Book Publisher International (a part of SCIENCEDOMAIN International), https://doi.org/10.9734/bpi/ecafs/v7/3676A

Vranić, D., Milićević, D., Korićanac, V., Trbović, D., Babić, J., Petrović, Z. & Parunović, N. (2014). Cholesterol and total lipid content in raw and heat processed commercially produced meat from two farms. *Meat Technology*, 55 (2), 130–141, https://www.journalmeattechnology.com/index.php/meat_technology/article/view/195/144

Wang, J., Ren, B., Bak, K. H., Soladoye, O. P., Gagaoua, M., Ruiz-Carrascal, J., Huang, Y., Zhao, Z., Zhao, Y., Fu, Y. & Wu, W. (2023). Preservative effects of composite biopreservatives on goat meat during chilled storage: Insights into meat quality, high-throughput sequencing and molecular docking. *LWT*, 184, 115033, https://doi.org/https://doi.org/10.1016/j.lwt.2023.115033

Wang, W., Zhao, D., Xiang, Q., Li, K., Wang, B., & Bai, Y. (2021). Effect of cinnamon essential oil nanoemulsions on microbiological safety and quality properties of chicken breast fillets during refrigerated storage. *LWT*, 152, https://doi.org/10.1016/j.lwt.2021.112376

Weil, B. & Veraitch, F. (2014). *Bioprocessing Challenges Associated with the Purification of Cellular Therapies* (pp. 129–156), https://doi.org/10.1007/978-94-007-7196-3_6

Weng, Z., Zeng, F., Wang, M., Guo, S., Tang, Z., Itagaki, K., Lin, Y., Shen, X., Cao, Y., Duan, J. & Wang, F. (2023). Antimicrobial activities of lavandulylated flavonoids in Sophora flavences against methicillin-resistant Staphylococcus aureus via membrane disruption. *Journal of Advanced Research*, https://doi.org/https://doi.org/10.1016/j.jare.2023.04.017

Wideman, N., O'Bryan, C. A. & Crandall, P. G. (2016). Factors affecting poultry meat colour and consumer preferences — A review. *World's Poultry Science Journal*, 72 (2), 353–366, https://doi.org/DOI: 10.1017/S0043933916000015

Woroń, J. & Siwek, M. (2018). Unwanted effects of psychotropic drug interactions with medicinal products and diet supplements containing plant extracts. *Psychiatria Polska*, 52 (6), 983–996, https://doi.org/10.12740/PP/OnlineFirst/80998

Wu, H., Bak, K. H., Goran, G. V. & Tatiyaborworntham, N. (2022). Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances. In *Critical Reviews in Food Science and Nutrition*. Taylor and Francis Ltd, https://doi.org/10.1080/10408398.2022.2146654

Wu, Q. & Zhou, J. (2021). Chapter Two — The application of polyphenols in food preservation. In D. Grana-to (Ed.), *Advances in Food and Nutrition Research* (Vol. 98, pp. 35–99). Academic Press, https://doi.org/https://doi.org/10.1016/bs.afnr.2021.02.005

Xie, Y., Geng, Y., Yao, J., Ji, J., Chen, F., Xiao, J., Hu, X. & Ma, L. (2023). N-nitrosamines in processed meats: Exposure, formation and mitigation strategies. *Journal of Agriculture and Food Research*, 13, https://doi.org/10.1016/j.jafr.2023.100645

Yan, Z., Zhong, Y., Duan, Y., Chen, Q. & Li, F. (2020). Antioxidant mechanism of tea polyphenols and its impact on health benefits. In *Animal Nutrition* (Vol. 6, Issue 2, pp. 115–123). KeAi Communications Co, https://doi.org/10.1016/j.aninu.2020.01.001

Youssef, E. A., Saad, S. M., Hassan, M. A. & Ibrahim, H. M. (2021). Assessment of the effects of selected plant extracts on quality indices and shelf life of raw chilled chicken meat. *Benha Veterinary Medical Journal* (Vol. 40).

Yu, H. H., Chin, Y. W. & Paik, H. D. (2021). Application of natural preservatives for meat and meat products against food-borne pathogens and spoilage bacteria: A review. In *Foods* (Vol. 10, Issue 10). MDPI, https://doi.org/10.3390/foods10102418

Zhang, D., Ivane, N. M. A., Haruna, S. A., Zekrumah, M., Elysé, F. K. R., Tahir, H. E., Wang, G., Wang, C. & Zou, X. (2022). Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials. In *Meat Science* (Vol. 191). Elsevier Ltd, https://doi.org/10.1016/j.meatsci.2022.108842

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