Evidence map›Paper›PMID 40276235›Full record

ArticleFood chemistry: X2025

Enhancing oxidative stability and sensory properties of ostrich meat using

Atefeh Karimi, Majid Aminzare, Hassan Hassanzadazar, Mahsa Hashemi, Shahin Roohinejad, Alaa El-Din Ahmed Bekhit, Reza Tahergorabi

Abstract read
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In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.

0numbers the graph read from it
0cells of the map it votes in
5citing 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

5 citing papers in PubMed.

  1. Article
  2. Review
  3. Article
  4. Review
  5. 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

7 authors.

Atefeh KarimiDepartment of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan 4515786349, Iran.
Majid AminzareZanjan Pharmaceutical Biotechnology Research Center, Zanjan University of Medical Sciences, Zanjan 4513956184, Iran.
Hassan HassanzadazarDepartment of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan 4515786349, Iran.
Mahsa HashemiDepartment of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan 4515786349, Iran.
Shahin RoohinejadDivision of Food and Nutrition, Burn and Wound Healing Research Center, Shiraz University of Medical Sciences, Shiraz, Iran.
Alaa El-Din Ahmed BekhitDepartment of Food Science, University of Otago, Dunedin 9016, New Zealand.
Reza TahergorabiFood and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Ostrich meat has a favorable nutritional profile but is susceptible to oxidative deterioration due to its high prooxidants. This study aimed to assess the effects of edible coatings made from

Indexed as

Malva neglecta mucilageMyrtus communis essential oilNanocompositeOstrich meatOxidative stabilitySensory properties

Identifiers

PMID40276235
PMCPMC12019841

What OpenQuestion holds

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Registered trials

None linked

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.