ArticleFoods (Basel, Switzerland)2023
Microbial and Physico-Chemical Characterization of Cold Smoked Sea Bass (
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.
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
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Who cites it
4 citing papers in PubMed, 4 citations in OpenAlex.
- Multifunctional Biopolymer Films Based on Gelatin and Chitosan Enriched with Plant Extracts: From Functional Characterisation to Food Application and Environmental Impact.Materials (Basel, Switzerland) · 2026Article
- Pseudomonas-driven spoilage and identification of early-warning volatile markers in chilled Shimen Sanhuang chicken.Food chemistry: X · 2026Article
- Effects of Thermally-Assisted and High-Pressure Processing on Background Microbiota and theMicroorganisms · 2024Article
- Feasibility of circular fermentation as a new strategy to accelerate fermentation and enhance flavor of Antarctic krill paste.Current research in food science · 2024Article
Corrections and comments
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Authors and funding
10 authors at 4 institutions in 2 countries.
Funding
Abstract
The aim of this study was to investigate the microbial and physico-chemical characteristics of cold smoked sea bass (CSSB), a novel italian fish product. The microbiological analyses showed the presence of bacterial contamination from the raw material, the environment, and the production process. The microbial spoilage population was dominated by lactic acid bacteria (LAB) associated with Gram-negative fermenting bacteria, including
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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.