ArticleFood chemistry: X2024
Effect of
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 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.
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Who cites it
16 citing papers in PubMed, 16 citations in OpenAlex.
- Micro-nano bubble pretreatment differentially regulates gel properties and flavor of lamb meat via fermentation and lipolysis.Food chemistry: X · 2026Article
- Lactiplantibacillus plantarum CM48 modulates protein metabolism in fermented lamb sausages: A Metaproteomics-based model.Food chemistry: X · 2026Article
- Characterization of Tunisian Sun-Dried Merguez: Physicochemical and Compositional Changes During Drying.Foods (Basel, Switzerland) · 2026Article
- Smart Chemical Sensors for Monitoring and Detection of Spoilage in Fermented and Non-Fermented Food Products.Sensors (Basel, Switzerland) · 2026Review
- Development of fermented dried camel meat using mixed starters and evaluation of physicochemical, textural, microbial, and volatile profiles during storage.Food chemistry: X · 2026Article
- Effects of indigenous Lactobacillus fermenters on beef jerky metabolites based on metabolomics analysis.Food chemistry: X · 2026Article
- Effects of fermentation byFood chemistry: X · 2026Article
- Coated Betaine Improves Lamb Meat Quality and Flavor by Modulating Rumen Microbial Flora.Animals : an open access journal from MDPI · 2026Article
- Technological performance of meat-borne lactobacilli on lamb meat and fat matrices for their use in Merguez sausage fermentation.World journal of microbiology & biotechnology · 2026Article
- Quaternized chitosan-based hollow salts as a novel curing strategy for dry-cured meat: enhancing NaCl diffusion, protein hydrolysis, and sensory quality in air-dried duck.Food chemistry: X · 2026Article
- Effects ofMetabolites · 2025Article
- Bioprotective Potential of Lactic Acid Bacteria in Pickled Pepper Rabbit Meat During Refrigerated Storage.Foods (Basel, Switzerland) · 2025Article
- Effect of mixed fermentation withFood chemistry: X · 2025Article
- Quality characters of low-salt semi-dried golden pomfret processed with an innovational substitute of plasma-activated water.Food chemistry: X · 2025Article
- Temporal dynamics of abundant and rare microbial communities in fermented grains during Chinese light-aromaFrontiers in microbiology · 2025Article
- Evaluation of Meat Quality in Duhu Hybrid Lambs Reared in Different Conditions.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The decomposition and oxidation of fat is essential for the formation and quality of the unique flavor of sausage. To explore the effect of lactic acid bacteria on fat decomposition and oxidation in fermented sausage, free fatty acids and volatile flavor compounds were determined by gas chromatography (GC) and headspace solid-phase microextraction (HS-SPME)-GC-MS, respectively. The results showed that the addition of
Indexed as
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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.