ArticleFood science of animal resources2021
Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage.
Article in Food science of animal resources, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
10 citing papers in PubMed, 24 citations in OpenAlex.
- Comparative Evaluation of Drying Methods for Vegetable Waste Aimed at Producing Natural Functional Food Ingredients.Molecules (Basel, Switzerland) · 2026Article
- Lipid Oxidative Stability of Fresh Pork Sausages Enriched With Peixinho Da Horta (Stachys byzantina K. Koch) Extracts Obtained via Natural Deep Eutectic Solvents (NADES).Journal of food science · 2025Article
- Wheat Germ as Partial or Total Substitutive of Lean Meat in Low-Fat Cooked Sausages.Foods (Basel, Switzerland) · 2025Article
- Effects of myofibril-palatinose conjugate as a phosphate substitute on meat emulsion quality.Heliyon · 2024Article
- Pomegranate extract on eroded dentin: antioxidant action, bond strength and morphology of the adhesive interface after aging.Restorative dentistry & endodontics · 2024Article
- Effects of Natural Extract Mixtures on the Quality Characteristics of Sausages during Refrigerated Storage.Food science of animal resources · 2024Article
- Natural Antimicrobials: A Reservoir to ContrastMicroorganisms · 2023Review
- Recent strategies for improving the quality of meat products.Journal of animal science and technology · 2023Review
- Inhibitory effect of natural extract mixtures on microbial growth and lipid oxidation of sausages during storage.Journal of animal science and technology · 2023Article
- An analysis of the nutritional effects ofFrontiers in nutrition · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Food additives are required to maintain the freshness and quality of foods, particularly meats. However, chemical additives may not be preferred by consumers, and natural materials with antimicrobial and antioxidant effects may be used as replacements for common chemical additives. Accordingly, in this study, we compared the antimicrobial and antioxidant activities of natural compounds extracted with ethanol and hot water, and emulsion sausage prepared with natural ethanol extracts was analyzed for pH, color, thiobarbituric acid reactive substances (TBARS), and
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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.