ReviewPlants (Basel, Switzerland)2022
Spicy and Aromatic Plants for Meat and Meat Analogues Applications.
Review in Plants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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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.
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Who cites it
10 citing papers in PubMed.
- Effect of Textured Plant Protein Granulation and Presence of Dried Plant Ingredients on Physicochemical Properties of Soy-Based Burger.Molecules (Basel, Switzerland) · 2026Article
- Bioactive Potential ofFood science & nutrition · 2026Article
- Characterization of volatile organic compounds in wild thyme (Food chemistry: X · 2025Article
- Predictions of the Biological Effects of the Main Components of Tarragon Essential Oil.International journal of molecular sciences · 2025Article
- Unveiling Drimenol: A Phytochemical with Multifaceted Bioactivities.Plants (Basel, Switzerland) · 2024Review
- An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product.Gels (Basel, Switzerland) · 2023Review
- Inclusion Complexes of β-Cyclodextrin withPlants (Basel, Switzerland) · 2023Article
- Spicy and Aromatic Plants.Plants (Basel, Switzerland) · 2023Article
- In silico Study of Antiviral Activity of Polyphenol Compounds fromAdvances and applications in bioinformatics and chemistry : AABC · 2023Article
- In Vitro and In Silico Screening of Anti-Plants (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
Abstract
Aromatic and spicy plants are an important factor that contributes not only to improving the taste of meat, meat products, and meat analogues, but also to increasing the nutritional value of the products to which they are added. The aim of this paper is to present the latest information on the bioactive antioxidant and antimicrobial properties of the most commonly used herbs and spices (parsley, dill, basil, oregano, sage, coriander, rosemary, marjoram, tarragon, bay, thyme, and mint) used in the meat and meat analogues industry, or proposed to be used for meat analogues.
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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.