Evidence map›Paper›PMID 38998522›Full record

ArticleFoods (Basel, Switzerland)2024

Effect of Essential Oils and Dried Herbs on the Shelf Life of Fresh Goat Lump Cheese.

Miroslava Kačániová, Patrícia Joanidis, Jana Lakatošová, Simona Kunová, Lucia Benešová, Khurshed Ikromi, Farkhod Akhmedov, Khayyol Boboev, Mirzozoda Gulmahmad, Fariza Niyatbekzoda and 4 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

14 authors.

Miroslava KačániováFaculty of Horticulture and Landscape Engineering, Institute of Horticulture, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia.ORCID 0000-0002-4460-0222
Patrícia JoanidisAgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia.ORCID 0000-0001-7810-6858
Jana LakatošováAgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia.
Simona KunováFaculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia.ORCID 0000-0003-2240-1756
Lucia BenešováAgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia.
Khurshed IkromiDepartment of Food Production Technology, Technological University of Tajikistan, 63/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan.
Farkhod AkhmedovDepartment of Food Production Technology, Technological University of Tajikistan, 63/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan.
Khayyol BoboevDepartment of Food Production Technology, Technological University of Tajikistan, 63/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan.
Mirzozoda GulmahmadDepartment of Food Production Technology, Technological University of Tajikistan, 63/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan.
Fariza NiyatbekzodaDepartment of Food Production Technology, Technological University of Tajikistan, 63/3, N. Karabaeva Str., Dushanbe 734061, Tajikistan.
Nasimjon ToshkhodjaevDepartment of Food Technology, Khujand Polytechnic Institute of Tajik Technical University (KPITTU), 226, I. Somoni Avenue, Khujand 735700, Tajikistan.ORCID 0000-0002-8528-8079
Farkhod BobokalonovDepartment of Food Technology, Khujand Polytechnic Institute of Tajik Technical University (KPITTU), 226, I. Somoni Avenue, Khujand 735700, Tajikistan.
Nasimdzhon KamolovDepartment of Food Technology, Khujand Polytechnic Institute of Tajik Technical University (KPITTU), 226, I. Somoni Avenue, Khujand 735700, Tajikistan.
Natália ČmikováFaculty of Horticulture and Landscape Engineering, Institute of Horticulture, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia.ORCID 0000-0003-4419-0590

Funding

This work has been supported by the German Federal Ministry for Economic Cooperation and Development (BMZ) and supported by the Deutsche Gesellschaft für Internationale Zusam-menarbeit (GIZ) GmbH GIZ
6 · The paper itself

Abstract

In recent years, the use of natural preservatives in food products has gained significant attention due to their potential health benefits and effectiveness. A standardized microbiological analysis was conducted on Slovak farm-produced lump goat cheese samples to determine the antibacterial activity of dry herbs and essential oils added to vacuum-packed goat cheese. We employed five dried herbs and five essential oils derived from the same plants. The microbiological quality of 145 fresh and vacuum-packed goat cheese samples was assessed. The number of coliform bacteria, total viable count, lactic acid bacteria, and microscopic filamentous fungi were examined in raw cheese samples stored for 12 days at 4 °C. All cheese samples were vacuum-packed (control samples were packed without vacuum). This study evaluated the potential benefits of using essential oils and dried herbs from thyme (

Indexed as

antimicrobial activityfood preservationmicrobiological qualitymicrobiota of goat cheesestorage period

Identifiers

PMID38998522
PMCPMC11241544

What OpenQuestion holds

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LicenceCC BY
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Registered trials

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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.