ReviewFoods (Basel, Switzerland)2020
Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 50 papers, 1 of them a synthesis that pooled it.
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
50 citing papers in PubMed, 1 synthesis or guideline pooled it, 131 citations in OpenAlex.
- The Effectiveness of Postharvest Processing on Microbiological Safety of Game Meat-A Systematic Review.Comprehensive reviews in food science and food safety · 2026Pooled it
- Comparing Vegetation Characteristics and Production Outcomes of Semi-Natural Permanent Grassland and Sown Ley: A Case Study in a Hemi-Boreal Region.Plants (Basel, Switzerland) · 2026Article
- Dose-Dependent Effects of Protocatechuic Acid on Motility, Redox Balance, and DNA Integrity of Frozen-Thawed Ram Spermatozoa.International journal of molecular sciences · 2026Article
- Encapsulation Strategies for Natural Bioactives in Clean-Label Meat Preservation: A Review.Foods (Basel, Switzerland) · 2026Review
- Green valorization of melon and prickly pear byproducts for functional use in minced beef.NPJ science of food · 2026Article
- Assessment of a Novel Synbitotic of Pomegranate Peels Extract and Multi-Specie Probiotics as an Antibiotics Alternative in Ruminants.Probiotics and antimicrobial proteins · 2026Article
- Natural Antimicrobials from Plants Used as Food Preservatives.Foods (Basel, Switzerland) · 2026Review
- Comprehensive Insights into Natural Bioactive Compounds: From Chemical Diversity and Mechanisms to Biotechnological Innovations and Applications.ChemistryOpen · 2026Review
- Synergistic Effect of Compost and Subsurface Water Retention Technology on Optimizing Soil Properties and Argan (Plants (Basel, Switzerland) · 2026Article
- Development of functional meat products based on the food safety system.Scientific reports · 2025Article
- Kinetic and isothermal insights on phenol removal via biochar from vicia Faba stems.Scientific reports · 2025Article
- Incorporation of hazelnut skin green extract in pork burgers delays lipid oxidation during cooking and in vitro digestion.Journal of the science of food and agriculture · 2025Article
- From Apple Waste to Antimicrobial Solutions: A Review of Phenolics from PGI 'Maçã de Alcobaça' and Related Cultivars.Molecules (Basel, Switzerland) · 2025Review
- Extension of Poultry Meat Shelf Life UsingFoods (Basel, Switzerland) · 2025Article
- Effect of Fruit Powders as Natural Alternatives to Sodium Nitrite on Lipid Oxidation in Clean-Label Salami.Foods (Basel, Switzerland) · 2025Article
- Control ofFoods (Basel, Switzerland) · 2025Article
- The Antimicrobial Effect of Thymol and Carvacrol in Combination with Organic Acids Against Foodborne Pathogens in Chicken and Beef Meat Fillets.Microorganisms · 2025Article
- Thyme Essential Oil as a Potential Tool Against Common and Re-Emerging Foodborne Pathogens: Biocidal Effect on Bacterial Membrane Permeability.Microorganisms · 2024Article
- Antimicrobial Properties of Fennel By-Product Extracts and Their Potential Applications in Meat Products.Antibiotics (Basel, Switzerland) · 2024Article
- The Impact ofFoods (Basel, Switzerland) · 2024Article
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 at 2 institutions in 1 country.
Funding
Abstract
Alternative technologies for long-term preservation, quality assurance, and safety of meat are continuously pursued by the food industry to satisfy the demands of modern consumers for nutritious and healthy meat-based products. Naturally occurring phenolic compounds are considered promising substances by the meat industry for their antioxidant and antimicrobial properties, while consumers seem to embrace them for their claimed health benefits. Despite the numerous in vitro and in situ studies demonstrating their beneficial effects against meat oxidation, spoilage, and foodborne pathogens, wide application and commercialization has not been yet achieved. Major obstacles are still the scarcity of legislative framework, the large variety of meat-based products and targeted pathogens, the limited number of case-specific application protocols and the questionable universal efficiency of the applied ones. The objectives of the present review are i) to summarize the current knowledge about the applications of naturally occurring phenols in meat and meat-based products, emphasizing the mechanisms, determinants, and spectrum of their antioxidant and antimicrobial activity; ii) to present state-of-the-art technologies utilized for the application of phenolic compounds in meat systems; and iii) to discuss relevant regulation, limitations, perspectives, and future challenges for their mass industrial use.
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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.