ArticleFoods (Basel, Switzerland)2023
A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting.
Article 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 4 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
4 citing papers in PubMed, 10 citations in OpenAlex.
- Ozonized Water-Mediated Maillard Reaction of Fructose-Glycine: Characterization and Antioxidant Properties.Foods (Basel, Switzerland) · 2026Article
- Research Progress and Technological Application Prospects of Comprehensive Evaluation Methods for Egg Freshness.Foods (Basel, Switzerland) · 2025Review
- Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A review.Food chemistry: X · 2025Review
- Insights into Cold Plasma Treatment on the Cereal and Legume Proteins Modification: Principle, Mechanism, and Application.Foods (Basel, Switzerland) · 2024Review
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 2 countries.
Funding
Abstract
Salted eggs are normally produced by treating fresh duck eggs with a high salt concentration in order to acquire distinctive features and excellent preservation capabilities as a result of a series of physicochemical changes. This method, however, induces a high salt content in the product. The goal of this research was to create a new way of producing mildly salted duck eggs using ozonized brine salting. The brine was made by dissolving NaCl (26%
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Registered trials
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