ArticleFoods (Basel, Switzerland)2025
Enhancing Meat Emulsion Quality and Storage Stability During Refrigeration Using Thyme and Oregano Essential Oil Nanoparticles.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 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
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
3 citing papers in PubMed.
- Encapsulation Strategies for Natural Bioactives in Clean-Label Meat Preservation: A Review.Foods (Basel, Switzerland) · 2026Review
- Mitigating lipid oxidation in meat products using nano-formulated essential oils and plant extracts: a systematic review.Food chemistry: X · 2026Review
- Caraway Essential Oil Nanoparticles in Prolonged Stability and Sensory Improvement of Fresh Pork Sausages.Foods (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The ability to efficiently store raw emulsion and market it as a ready-to-cook convenience meat product would be extremely advantageous to society and the global meat business. With this innovation, consumers may easily make a range of fresh emulsion-based meat products, saving time and labour. The current study was thus designed with the goal of improving the quality and storage stability of meat emulsions by using chitosan-based thyme (
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Registered trials
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