ArticleJournal of food science and technology2024
Antioxidant activity of rosemary extract, acerola extract and a mixture of tocopherols in sausage during storage at 8 °C.
Article in Journal of food science and technology, 2024. 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.
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Who cites it
4 citing papers in PubMed, 10 citations in OpenAlex.
- Edible coatings and films in meat preservation: Materials, functional mechanisms, and technological challenges.Veterinary world · 2026Review
- Quality Characteristics and Storage Stability of Mixed Fresh Sausages Produced With Meat From Culled Sheep Fed Flaxseed for Different Periods.Journal of food science · 2026Article
- Effects of Including Partially Destoned Olive Cake in Sheep Diet on Meat Quality and Salami Production.Animals : an open access journal from MDPI · 2026Article
- Clean-Label Strategies for the Replacement of Nitrite, Ascorbate, and Phosphate in Meat Products: A Review.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
9 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sausage is an emulsified meat product that, due to its composition, undergoes physicochemical changes during its shelf life, which makes the use of additives for its conservation necessary. The goal of the present study was to evaluate the antioxidant capacity of rosemary extract, acerola extract, and a mixture of tocopherols applied to industrialized sausages during storage at 8 °C. The antioxidant activity (IC Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05815-y.
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Registered trials
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