ArticleFoods (Basel, Switzerland)2021
Effect of High-Pressure Processing on Physico-Chemical, Microbiological and Sensory Traits in Fresh Fish Fillets (
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 8 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
8 citing papers in PubMed.
- Effect of Spatial Distribution, Storage, and Cooking Methods on the Volatile Profile of Atlantic Salmon (Foods (Basel, Switzerland) · 2026Article
- Exploring the Effects of Novel Food Processing Methods on Food Proteins: A Review.Food science & nutrition · 2025Review
- Oven roasting effects on the physicochemical and chemosensory characteristics of hemp seeds (Journal of food science and technology · 2025Article
- Bactericidal effect of water-washing methods onFood science and biotechnology · 2024Article
- Effect of Different Cold Storage Temperatures on the Evolution of Shucking Yield and Quality Properties of Offshore Cultured Japanese Oyster (Foods (Basel, Switzerland) · 2023Article
- Study on Volatile Chemicals as Spoilage Indexes of Salmon by HS-SPME-GC-MS Technique during Non-Frozen Storage.Molecules (Basel, Switzerland) · 2022Article
- Changes in Volatile Composition of Cape Hake Fillets under Modified Atmosphere Packaging Systems during Cold Storage.Foods (Basel, Switzerland) · 2022Article
- Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns.Frontiers in nutrition · 2022Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
High-pressure (HP) treatment could lead to several advantages when applied to fish and seafood since it would affect the extension of the shelf life of this highly perishable food. In this regard, this study aimed to evaluate the effect of high-pressure treatment (500 MPa for 2 min at a temperature of 4 °C) on changes in quality on two different kinds of fresh fish fillets (
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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.