ReviewJournal of food science and technology2022
Application of supercritical fluid carbon dioxide in improving food shelf-life and safety by inactivating spores: a review.
Review in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 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
11 citing papers in PubMed, 32 citations in OpenAlex.
- Continuous-Flow Synthesis of Cyclic Carbonate With Supercritical COChemistry, an Asian journal · 2025Article
- Innovative Non-Thermal Processing Technologies for Shelf Life Extension and Retention of Bioactive Compounds in Liquid Foods: Current Status and Future Prospects.Foods (Basel, Switzerland) · 2025Review
- The potential use of supercritical carbon dioxide in sugarcane juice processing.NPJ science of food · 2024Article
- Manufacturing processes, additional nutritional value and versatile food applications of fresh microalgaeFrontiers in nutrition · 2024Review
- Inactivation Effect of Germination Combined with Cold Plasma Treatment onFoods (Basel, Switzerland) · 2023Article
- Combining High-Pressure Processing and Supercritical Carbon Dioxide for Inactivation ofFoods (Basel, Switzerland) · 2023Article
- New Thoughts on an Old Topic: Secrets of Bacterial Spore Resistance Slowly Being Revealed.Microbiology and molecular biology reviews : MMBR · 2023Review
- Article
- Targeting the Impossible: A Review of New Strategies against Endospores.Antibiotics (Basel, Switzerland) · 2023Review
- Sous vide processing: a viable approach for the assurance of microbial food safety.Journal of the science of food and agriculture · 2022Review
- Recent Advances in the Application of the Antimicrobial Peptide Nisin in the Inactivation of Spore-Forming Bacteria in Foods.Molecules (Basel, Switzerland) · 2021Review
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 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Extending shelf-life of food, ensuring it is safe for consumers and meeting regulatory standards is the food industry's governing principle. Food safety is an essential aspect of food processing. Spores-forming microbes such as Bacillus spp. and Clostridium spp. are problematic in the food industry because of their ability to form endospores and survive processing conditions. Hence, their germination in food poses a threat to both shelf-life and safety of food. This paper reports on the current state of supercritical fluid carbon dioxide (SF-CO
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.