ReviewFoods (Basel, Switzerland)2023
A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 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
13 citing papers in PubMed.
- Main effects of ascorbic acid levels and organic acid type on physicochemical properties, microbial populations, texture, and biogenic amine formation in sucuk.Journal of the science of food and agriculture · 2026Article
- Fermentation Effect on Volatile Evolution of Plant-Based Dry-Cured Sausages.Foods (Basel, Switzerland) · 2026Article
- Evaluating the Role of Autochthonous Lactic Acid Bacteria and Ripening Conditions on Nitrosamine Inhibition in Sucuk Over Storage Time.Food science & nutrition · 2025Article
- Beneficial Effects ofFoods (Basel, Switzerland) · 2025Article
- Screening and Comparative Genomics of Probiotic Lactic Acid Bacteria from Bee Bread ofMicroorganisms · 2025Article
- Application ofInternational journal of food science · 2025Article
- Using Celery Powder in a Semi-Dry Fermented Sausage 'Heat-Treated Sucuk': Nitrosamine Formation, Lipid Oxidation, and Volatile Compounds.Foods (Basel, Switzerland) · 2024Article
- Microorganisms in the rumen and intestine of camels have the ability to degrade 2-amino-3-methylimidazo[4, 5-f]quinoline.Food science & nutrition · 2024Article
- Effect of Bacteriocins on the Intestinal Microbiota.The Eurasian journal of medicine · 2023Article
- Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador.Foods (Basel, Switzerland) · 2023Article
- Inactivation of Foodborne Pathogens byFoods (Basel, Switzerland) · 2023Article
- Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage.Foods (Basel, Switzerland) · 2023Article
- Bacterial diversity of stingless bee honey in Yunnan, China: isolation and genome sequencing of a novel acid-resistantFrontiers in bioengineering and biotechnology · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nitrosamines are
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.