ArticleFoods (Basel, Switzerland)2019
Identification of Safety and Quality Parameters for Preparation of Jellyfish Based Novel Food Products.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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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.
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Who cites it
11 citing papers in PubMed.
- Wild or Reared?Marine drugs · 2025Article
- The Zooxanthellate Jellyfish HolobiontMarine drugs · 2023Article
- Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food.Foods (Basel, Switzerland) · 2022Article
- The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications.Foods (Basel, Switzerland) · 2022Article
- Jellyfish as Food: A Narrative Review.Foods (Basel, Switzerland) · 2022Review
- Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future.Foods (Basel, Switzerland) · 2022Article
- Biochemical Characterization ofMarine drugs · 2021Article
- An Alum-Free Jellyfish Treatment for Food Applications.Frontiers in nutrition · 2021Article
- Editorial: Microbiological Safety of Foods.Foods (Basel, Switzerland) · 2020Article
- The Microbial Community Associated withMarine drugs · 2020Article
- A Systematic Review of Risk Assessment Associated with Jellyfish Consumption as a Potential Novel Food.Foods (Basel, Switzerland) · 2020Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
Abstract
Edible jellyfish are mainly consumed and marketed in Southeastern Countries, generally produced by a multi-phase drying process, using mixtures of salt and alum. Recently, jellyfish have become very attractive also for Western food markets. They are novel food in Europe and no recognized handling/processing steps have been set up yet. Moreover, no specific food safety and quality parameters are available. In this study, we identified a set of safety and quality parameters for jellyfish, based on standards and process hygiene criteria used in Europe for other products. These assays were tested on three different jellyfish preparations that can be used as raw materials for subsequent food processing. All jellyfish samples revealed the absence of pathogens (
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Registered trials
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