ArticleNutrients2018
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages.
Article in Nutrients, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
17 citing papers in PubMed.
- Evaluating the Feasibility of UsingFood science of animal resources · 2025Article
- Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy.Microorganisms · 2023Article
- Taxonomical Identification and Safety Characterization ofFoods (Basel, Switzerland) · 2022Article
- Instrumental and Sensory Analyses of Salami from Autochthonous and Conventional Pig Breeds.Foods (Basel, Switzerland) · 2022Article
- Engineered Biofilm: Innovative Nextgen Strategy for Quality Enhancement of Fermented Foods.Frontiers in nutrition · 2022Review
- Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity.Foods (Basel, Switzerland) · 2021Article
- Incorporation of Selected Strains ofFood science of animal resources · 2021Article
- Competition between Starter Cultures and Wild Microbial Population in Sausage Fermentation: A Case Study Regarding a Typical Italian Salami (Foods (Basel, Switzerland) · 2021Article
- Review
- A narrative review on biogenic amines in fermented fish and meat products.Journal of food science and technology · 2021Review
- Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety.International journal of environmental research and public health · 2021Review
- Characterization of the microbiota and chemical properties of pork loins during dry aging.MicrobiologyOpen · 2021Article
- Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter Cultures.Foods (Basel, Switzerland) · 2020Article
- Low-Fat and High-Quality Fermented Sausages.Microorganisms · 2020Article
- Biogenic Amines and Food Quality: Emerging Challenges and Public Health Concerns.Foods (Basel, Switzerland) · 2020Article
- Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition.Molecules (Basel, Switzerland) · 2020Article
- Role of Starter Cultures on the Safety of Fermented Meat Products.Frontiers in microbiology · 2019Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In the present study, two different diameter (small and large) Milano-type dry fermented sausages were industrially produced to evaluate the effect of two different LAB starter cultures (
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.