ArticleFoods (Basel, Switzerland)2021
Effect of the Dry-Cured Fermented Sausage "Salchichón" Processing with a Selected
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 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.
- Detection of hepatitis E virus RNA in processed pork products: a one-year prevalence study in Spain.Frontiers in microbiology · 2026Article
- Lactic Acid Bacteria Isolated from Traditional Dry-Cured Fermented Foods with Probiotic Effect: Selection, Mechanisms of Action and Applications.Foods (Basel, Switzerland) · 2025Review
- Multidirectional Effects of Acerola and Ginger Extracts on the Quality of Dry-Cured Ham.Foods (Basel, Switzerland) · 2025Article
- Review
- Pathogen and Spoilage Microorganisms in Meat and Dairy Analogues: Occurrence and Control Strategies.Foods (Basel, Switzerland) · 2025Review
- Protective Effect of Lactic Acid Bacteria Isolated from Ripened Foods AgainstFoods (Basel, Switzerland) · 2025Article
- Limited Effectiveness ofFoods (Basel, Switzerland) · 2024Article
- Prevalence ofOne health (Amsterdam, Netherlands) · 2024Article
- Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin.Microorganisms · 2023Review
- Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats.Microorganisms · 2023Review
- Effect of a Selected Protective Culture ofBiology · 2023Article
- Evolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe's Milk Cheese "Torta del Casar" Maturated with Selected Protective Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2022Article
- Selection of commercial protective cultures to be added in Sardinian fermented sausage to controlItalian journal of food safety · 2022Article
- Strategies for Biocontrol ofFoods (Basel, Switzerland) · 2022Review
- Growth and Expression of Virulence Genes ofBiology · 2021Article
- Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing againstFoods (Basel, Switzerland) · 2021Article
- Applications ofFoods (Basel, Switzerland) · 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
5 authors.
Funding
Abstract
In the present work, the effect of processing of dry-cured fermented sausage "salchichón" spiked with the selected
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.