ArticleFoods (Basel, Switzerland)2021
Freshness Quality and Shelf Life Evaluation of the Seaweed
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 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
12 citing papers in PubMed.
- A Comprehensive Review on Seaweed Preservation Techniques: Impacts on Nutritional Quality, Safety and Shelf Life.Food science & nutrition · 2026Review
- The Contribution of Basil Essential Oil and Ascorbic Acid Application to the Preservation of Fresh Basil During Shelf Life.Journal of food science · 2025Article
- Research Progress of Machine Learning in Extending and Regulating the Shelf Life of Fruits and Vegetables.Foods (Basel, Switzerland) · 2024Review
- The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation.Foods (Basel, Switzerland) · 2023Article
- Modified Atmosphere Packaging (MAP) for Seaweed Conservation: Impact on Physicochemical Characteristics and Microbiological Activity.Foods (Basel, Switzerland) · 2023Article
- Article
- Freshness Analysis of Raw Laver (Foods (Basel, Switzerland) · 2023Article
- Review
- Rapid Assessment of Microbial Quality in Edible Seaweeds Using Sensor Techniques Based on Spectroscopy, Imaging Analysis and Sensors Mimicking Human Senses.Sensors (Basel, Switzerland) · 2022Article
- Assessment of Food Quality and Safety of Cultivated Macroalgae.Foods (Basel, Switzerland) · 2021Article
- Quality and Safety Assessment of Edible SeaweedsFoods (Basel, Switzerland) · 2021Article
- An Alum-Free Jellyfish Treatment for Food Applications.Frontiers in nutrition · 2021Article
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
In Europe, the consumption of seaweeds and derived products has increased in recent years, due to the expansion of Asian cuisine and the emergence of many top-level chefs. Often in collaboration with scientists, many have initiated a new gastronomy using algae. However, little is known about the quality and degree of freshness of seaweeds for direct consumption or fresh use. For this reason, different analytical methods were applied to test sea vegetables and other marine products. These methods included physical (a
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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.