{"id":"https://openalex.org/W2556690737","doi":"https://doi.org/10.1515/pjfns-2016-0021","title":"Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage","display_name":"Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage","publication_year":2016,"publication_date":"2016-11-22","ids":{"openalex":"https://openalex.org/W2556690737","doi":"https://doi.org/10.1515/pjfns-2016-0021","mag":"2556690737"},"language":"en","primary_location":{"id":"doi:10.1515/pjfns-2016-0021","doi":"https://doi.org/10.1515/pjfns-2016-0021","is_oa":true,"landing_page_url":"https://doi.org/10.1515/pjfns-2016-0021","pdf_url":"http://journal.pan.olsztyn.pl/pdf-98479-31237?filename=Comparison of the Effect.pdf","source":{"id":"https://openalex.org/S2736999800","display_name":"Polish Journal of Food and Nutrition Sciences","issn_l":"1230-0322","issn":["1230-0322","2083-6007"],"is_oa":true,"is_in_doaj":true,"is_core":true,"listed_in":["cwts-core","doaj","dongbi-d","jufo-1","norway-1","oarl","poland-100","russia-white-list-2"],"host_organization":"https://openalex.org/P4310320322","host_organization_name":"De Gruyter Open","host_organization_lineage":["https://openalex.org/P4310320322","https://openalex.org/P4310313990"],"host_organization_lineage_names":["De Gruyter Open","De Gruyter"],"type":"journal"},"license":"cc-by-nc-nd","license_id":"https://openalex.org/licenses/cc-by-nc-nd","version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Polish Journal of Food and Nutrition Sciences","raw_type":"journal-article"},"volume":null,"type":"article","is_traditional":true,"indexed_in":["crossref","doaj"],"open_access":{"is_oa":true,"oa_status":"gold","oa_url":"http://journal.pan.olsztyn.pl/pdf-98479-31237?filename=Comparison of the Effect.pdf","any_repository_has_fulltext":true},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5025007946","display_name":"Desislav Kostadinov Balev","orcid":"https://orcid.org/0000-0002-9586-2361","observed_orcids":["https://orcid.org/0000-0002-9586-2361"]},"institutions":[{"id":"https://openalex.org/I4210086451","display_name":"University of Food Technologies","ror":"https://ror.org/0014fb593","country_code":"BG","type":"education","lineage":["https://openalex.org/I4210086451"]}],"countries":["BG"],"is_corresponding":false,"raw_author_name":"Dessislav Balev","raw_affiliation_strings":["Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 26 Martisa Blvd., 4000 Plovdiv, Bulgaria;"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 26 Martisa Blvd., 4000 Plovdiv, Bulgaria;","institution_ids":["https://openalex.org/I4210086451"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5049181632","display_name":"Neno Nenov","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I4210086451","display_name":"University of Food Technologies","ror":"https://ror.org/0014fb593","country_code":"BG","type":"education","lineage":["https://openalex.org/I4210086451"]}],"countries":["BG"],"is_corresponding":false,"raw_author_name":"Neno Nenov","raw_affiliation_strings":["Department of Heat Technique, Technical Faculty, University of Food Technologies, Plovdiv, Bulgaria;"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Heat Technique, Technical Faculty, University of Food Technologies, Plovdiv, Bulgaria;","institution_ids":["https://openalex.org/I4210086451"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5023632964","display_name":"Stefan Georgiev Dragoev","orcid":"https://orcid.org/0000-0003-4817-6008","observed_orcids":["https://orcid.org/0000-0003-4817-6008"]},"institutions":[{"id":"https://openalex.org/I4210086451","display_name":"University of Food Technologies","ror":"https://ror.org/0014fb593","country_code":"BG","type":"education","lineage":["https://openalex.org/I4210086451"]}],"countries":["BG"],"is_corresponding":false,"raw_author_name":"Stefan Dragoev","raw_affiliation_strings":["Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 26 Martisa Blvd., 4000 Plovdiv, Bulgaria;"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 26 Martisa Blvd., 4000 Plovdiv, Bulgaria;","institution_ids":["https://openalex.org/I4210086451"]}]},{"author_position":"middle","author":{"id":null,"display_name":"Kiril Vassilev","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I4210086451","display_name":"University of Food Technologies","ror":"https://ror.org/0014fb593","country_code":"BG","type":"education","lineage":["https://openalex.org/I4210086451"]}],"countries":["BG"],"is_corresponding":false,"raw_author_name":"Kiril Vassilev","raw_affiliation_strings":["Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 26 Martisa Blvd., 4000 Plovdiv, Bulgaria;"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 26 Martisa Blvd., 4000 Plovdiv, Bulgaria;","institution_ids":["https://openalex.org/I4210086451"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5053818012","display_name":"Desislav\u0430 Vlahova\u2010Vangelova","orcid":"https://orcid.org/0000-0002-2027-504X","observed_orcids":["https://orcid.org/0000-0002-2027-504X"]},"institutions":[{"id":"https://openalex.org/I4210086451","display_name":"University of Food Technologies","ror":"https://ror.org/0014fb593","country_code":"BG","type":"education","lineage":["https://openalex.org/I4210086451"]}],"countries":["BG"],"is_corresponding":false,"raw_author_name":"Dessislava Vlahova-Vangelova","raw_affiliation_strings":["Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 26 Martisa Blvd., 4000 Plovdiv, Bulgaria;"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 26 Martisa Blvd., 4000 Plovdiv, Bulgaria;","institution_ids":["https://openalex.org/I4210086451"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5092426986","display_name":"Sholpan Baytukenova","orcid":"https://orcid.org/0000-0003-0200-8455","observed_orcids":["https://orcid.org/0000-0003-0200-8455"]},"institutions":[{"id":"https://openalex.org/I4210159258","display_name":"Shakarim University","ror":"https://ror.org/052q3p191","country_code":"KZ","type":"education","lineage":["https://openalex.org/I4210159258"]}],"countries":["KZ"],"is_corresponding":false,"raw_author_name":"Sholpan Baytukenova","raw_affiliation_strings":["Department of Technology of Food Products and Products of Light Industry, Shakarim State University of Semey, Semey, Kazakhstan"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Technology of Food Products and Products of Light Industry, Shakarim State University of Semey, Semey, Kazakhstan","institution_ids":["https://openalex.org/I4210159258"]}]},{"author_position":"last","author":{"id":"https://openalex.org/A5055139681","display_name":"\u0424\u0430\u0440\u0438\u0434\u0430 \u0425\u0430\u0440\u0438\u0441\u043e\u0432\u043d\u0430 \u0421\u043c\u043e\u043b\u044c\u043d\u0438\u043a\u043e\u0432\u0430","orcid":"https://orcid.org/0000-0002-8777-5313","observed_orcids":["https://orcid.org/0000-0002-8777-5313"]},"institutions":[{"id":"https://openalex.org/I4210159258","display_name":"Shakarim University","ror":"https://ror.org/052q3p191","country_code":"KZ","type":"education","lineage":["https://openalex.org/I4210159258"]}],"countries":["KZ"],"is_corresponding":false,"raw_author_name":"Farida Smolnikova","raw_affiliation_strings":["Department of Technology of Food Products and Products of Light Industry, Shakarim State University of Semey, Semey, Kazakhstan"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Technology of Food Products and Products of Light Industry, Shakarim State University of Semey, Semey, Kazakhstan","institution_ids":["https://openalex.org/I4210159258"]}]}],"institutions":[],"countries_distinct_count":2,"institutions_distinct_count":2,"corresponding_author_ids":[],"corresponding_institution_ids":[],"apc_list":{"value":450,"currency":"EUR","value_usd":485},"apc_paid":{"value":450,"currency":"EUR","value_usd":485},"fwci":0.4066,"has_fulltext":true,"cited_by_count":5,"citation_normalized_percentile":{"value":0.62559066,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":{"min":87,"max":95},"biblio":{"volume":"67","issue":"1","first_page":"59","last_page":"66"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T10333","display_name":"Meat and Animal Product Quality","score":0.9990000128746033,"subfield":{"id":"https://openalex.org/subfields/1103","display_name":"Animal Science and Zoology"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},"topics":[{"id":"https://openalex.org/T10333","display_name":"Meat and Animal Product Quality","score":0.9990000128746033,"subfield":{"id":"https://openalex.org/subfields/1103","display_name":"Animal Science and Zoology"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T12385","display_name":"Food Quality and Safety Studies","score":0.00019999999494757503,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T10225","display_name":"Essential Oils and Antimicrobial Activity","score":9.999999747378752e-05,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/dry-cured-sausages","display_name":"dry-cured sausages","score":0.8830000162124634},{"id":"https://openalex.org/keywords/spice-extracts","display_name":"spice extracts","score":0.7689999938011169},{"id":"https://openalex.org/keywords/black-pepper","display_name":"black pepper","score":0.7160000205039978},{"id":"https://openalex.org/keywords/cumin","display_name":"cumin","score":0.9990000128746033},{"id":"https://openalex.org/keywords/rosemary-extract","display_name":"rosemary extract","score":0.6309999823570251},{"id":"https://openalex.org/keywords/taxifolin","display_name":"taxifolin","score":0.906000018119812},{"id":"https://openalex.org/keywords/butylated-hydroxytoluene","display_name":"butylated hydroxytoluene","score":0.9390000104904175},{"id":"https://openalex.org/keywords/antioxidants","display_name":"antioxidants","score":0.9079999923706055},{"id":"https://openalex.org/keywords/color-stability","display_name":"color stability","score":0.8529999852180481},{"id":"https://openalex.org/keywords/sensory-attributes","display_name":"sensory properties","score":0.9079999923706055},{"id":"https://openalex.org/keywords/free-amino-nitrogen","display_name":"free amino nitrogen","score":0.9599999785423279},{"id":"https://openalex.org/keywords/proximate-composition","display_name":"proximate composition","score":0.6460000276565552},{"id":"https://openalex.org/keywords/meat-product-quality","display_name":"meat product quality","score":0.4779999852180481}],"concepts":[{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.7279259562492371},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.6587966084480286},{"id":"https://openalex.org/C2778719679","wikidata":"https://www.wikidata.org/wiki/Q412191","display_name":"Taxifolin","level":4,"score":0.6198219060897827},{"id":"https://openalex.org/C2778004101","wikidata":"https://www.wikidata.org/wiki/Q133948","display_name":"Antioxidant","level":2,"score":0.5507692098617554},{"id":"https://openalex.org/C2780343019","wikidata":"https://www.wikidata.org/wiki/Q7918","display_name":"Bulgarian","level":2,"score":0.5087555050849915},{"id":"https://openalex.org/C2780077345","wikidata":"https://www.wikidata.org/wiki/Q16891888","display_name":"Spice","level":2,"score":0.5038456320762634},{"id":"https://openalex.org/C2780829032","wikidata":"https://www.wikidata.org/wiki/Q898539","display_name":"Lipid peroxidation","level":3,"score":0.4710269570350647},{"id":"https://openalex.org/C556039675","wikidata":"https://www.wikidata.org/wiki/Q771035","display_name":"Traditional medicine","level":1,"score":0.35677358508110046},{"id":"https://openalex.org/C55493867","wikidata":"https://www.wikidata.org/wiki/Q7094","display_name":"Biochemistry","level":1,"score":0.13508546352386475},{"id":"https://openalex.org/C2779054382","wikidata":"https://www.wikidata.org/wiki/Q72185287","display_name":"Flavonoid","level":3,"score":0.09435755014419556},{"id":"https://openalex.org/C71924100","wikidata":"https://www.wikidata.org/wiki/Q11190","display_name":"Medicine","level":0,"score":0.0},{"id":"https://openalex.org/C119599485","wikidata":"https://www.wikidata.org/wiki/Q43035","display_name":"Electrical engineering","level":1,"score":0.0},{"id":"https://openalex.org/C41895202","wikidata":"https://www.wikidata.org/wiki/Q8162","display_name":"Linguistics","level":1,"score":0.0},{"id":"https://openalex.org/C127413603","wikidata":"https://www.wikidata.org/wiki/Q11023","display_name":"Engineering","level":0,"score":0.0},{"id":"https://openalex.org/C138885662","wikidata":"https://www.wikidata.org/wiki/Q5891","display_name":"Philosophy","level":0,"score":0.0}],"mesh":[],"locations_count":2,"locations":[{"id":"doi:10.1515/pjfns-2016-0021","doi":"https://doi.org/10.1515/pjfns-2016-0021","is_oa":true,"landing_page_url":"https://doi.org/10.1515/pjfns-2016-0021","pdf_url":"http://journal.pan.olsztyn.pl/pdf-98479-31237?filename=Comparison of the Effect.pdf","source":{"id":"https://openalex.org/S2736999800","display_name":"Polish Journal of Food and Nutrition Sciences","issn_l":"1230-0322","issn":["1230-0322","2083-6007"],"is_oa":true,"is_in_doaj":true,"is_core":true,"listed_in":["cwts-core","doaj","dongbi-d","jufo-1","norway-1","oarl","poland-100","russia-white-list-2"],"host_organization":"https://openalex.org/P4310320322","host_organization_name":"De Gruyter Open","host_organization_lineage":["https://openalex.org/P4310320322","https://openalex.org/P4310313990"],"host_organization_lineage_names":["De Gruyter Open","De Gruyter"],"type":"journal"},"license":"cc-by-nc-nd","license_id":"https://openalex.org/licenses/cc-by-nc-nd","version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Polish Journal of Food and Nutrition Sciences","raw_type":"journal-article"},{"id":"pmh:oai:doaj.org/article:fc62ae6500e54971a5059c876c0cbdd0","doi":null,"is_oa":true,"landing_page_url":"https://doaj.org/article/fc62ae6500e54971a5059c876c0cbdd0","pdf_url":null,"source":{"id":"https://openalex.org/S4306401280","display_name":"DOAJ (DOAJ: Directory of Open Access Journals)","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"repository"},"license":"cc-by-sa","license_id":"https://openalex.org/licenses/cc-by-sa","version":"submittedVersion","is_accepted":false,"is_published":false,"raw_source_name":"Polish Journal of Food and Nutrition Sciences, Vol 67, Iss 1, Pp 59-66 (2017)","raw_type":"article"}],"best_oa_location":{"id":"doi:10.1515/pjfns-2016-0021","doi":"https://doi.org/10.1515/pjfns-2016-0021","is_oa":true,"landing_page_url":"https://doi.org/10.1515/pjfns-2016-0021","pdf_url":"http://journal.pan.olsztyn.pl/pdf-98479-31237?filename=Comparison of the Effect.pdf","source":{"id":"https://openalex.org/S2736999800","display_name":"Polish Journal of Food and Nutrition Sciences","issn_l":"1230-0322","issn":["1230-0322","2083-6007"],"is_oa":true,"is_in_doaj":true,"is_core":true,"listed_in":["cwts-core","doaj","dongbi-d","jufo-1","norway-1","oarl","poland-100","russia-white-list-2"],"host_organization":"https://openalex.org/P4310320322","host_organization_name":"De Gruyter Open","host_organization_lineage":["https://openalex.org/P4310320322","https://openalex.org/P4310313990"],"host_organization_lineage_names":["De Gruyter Open","De Gruyter"],"type":"journal"},"license":"cc-by-nc-nd","license_id":"https://openalex.org/licenses/cc-by-nc-nd","version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Polish Journal of Food and Nutrition Sciences","raw_type":"journal-article"},"sustainable_development_goals":[{"display_name":"Zero hunger","score":0.9208999872207642,"id":"https://metadata.un.org/sdg/2"}],"study_designs":[],"awards":[],"funders":[],"has_content":{"grobid_xml":true,"pdf":true},"content_urls":{"pdf":"https://content.openalex.org/works/W2556690737.pdf","grobid_xml":"https://content.openalex.org/works/W2556690737.grobid-xml"},"referenced_works_count":25,"referenced_works":["https://openalex.org/W81150792","https://openalex.org/W1967012940","https://openalex.org/W1974951391","https://openalex.org/W1977839418","https://openalex.org/W1988400960","https://openalex.org/W1990708368","https://openalex.org/W2018745217","https://openalex.org/W2027368438","https://openalex.org/W2036350558","https://openalex.org/W2036903484","https://openalex.org/W2038141281","https://openalex.org/W2049341355","https://openalex.org/W2054231076","https://openalex.org/W2055284813","https://openalex.org/W2061140266","https://openalex.org/W2063184369","https://openalex.org/W2079901118","https://openalex.org/W2083029478","https://openalex.org/W2088545586","https://openalex.org/W2093962045","https://openalex.org/W2109408061","https://openalex.org/W2118831097","https://openalex.org/W2126753912","https://openalex.org/W2128154205","https://openalex.org/W4300743508"],"related_works":["https://openalex.org/W2235941648","https://openalex.org/W2240482829","https://openalex.org/W2002795441","https://openalex.org/W1990398578","https://openalex.org/W3012044724","https://openalex.org/W1964956013","https://openalex.org/W2202950915","https://openalex.org/W4283699097","https://openalex.org/W1990251120","https://openalex.org/W2035957760"],"abstract_inverted_index":{"Ground":[0],"spices":[1,113],"are":[2,14],"a":[3,22],"source":[4],"of":[5,25,33,40,43,46,60,70,103,110,116,127,134,140,151,162,171,189,194,236],"hazards":[6],"for":[7],"dry-fermented":[8],"meat":[9],"products.":[10],"Since":[11],"dry-cured":[12,105],"sausages":[13],"not":[15,205],"subjected":[16],"to":[17,37,158,218,232],"heat":[18],"treatment,":[19],"there":[20],"is":[21],"high":[23],"risk":[24],"microbial":[26],"cross-contamination":[27],"and":[28,53,64,88,101,122,184,201,213],"physical":[29],"impurities.":[30],"The":[31,108,138,192,224],"aim":[32],"this":[34],"study":[35],"was":[36,145,166,204],"determine":[38],"effects":[39],"the":[41,68,124,128,149,155,159,163,169,190,210,219,234],"replacement":[42,109],"3":[44],"g/kg":[45,72,142],"ground":[47,112],"black":[48],"pepper":[49],"(Piper":[50],"nigrum":[51],"L.),":[52],"cumin":[54],"(Cuminum":[55],"cyminum)":[56],"with":[57,67,114],"their":[58,117],"aliquots":[59,115],"new":[61,220],"freon":[62,152,221],"extracts,":[63],"compare":[65],"them":[66],"effect":[69,179],"0.2":[71,141,195],"antioxidant":[73],"addition":[74,139,150,170,193],"(taxifolin":[75],"extract":[76,144],"from":[77],"Siberian":[78],"larch":[79],"(Larix":[80],"sibirica":[81],"Ledeb),":[82],"rosemary":[83,143,199],"(Rosmarinus":[84],"officinalis":[85],"L.)":[86],"extract,":[87],"butylated":[89,202],"hydroxytoluene)":[90],"on":[91,154,180],"sensory":[92,120,211],"properties,":[93],"color":[94,125,214],"stability,":[95],"proximate":[96,181],"composition,":[97,182],"free":[98,185],"amino":[99,186],"nitrogen":[100,187],"pH":[102],"Bulgarian-type":[104],"\u201eSudjuk\u201c":[106],"sausages.":[107,238],"natural":[111],"extracts":[118,153,175,200,227],"improved":[119],"properties":[121,212],"stabilized":[123],"characteristics":[126],"final":[129],"product":[130],"during":[131],"30":[132],"days":[133],"storage":[135],"at":[136],"0\u20134\u00b0C.":[137],"as":[146,148],"effective":[147],"overall":[156],"assessment":[157],"14th":[160],"day":[161],"experiment.":[164],"It":[165],"determined":[167],"that":[168],"antioxidants":[172],"or":[173,198],"spice":[174,222,226],"had":[176],"no":[177],"significant":[178],"pH,":[183],"accumulation":[188],"\u201cSudjuk\u201d.":[191],"g/kg,":[196],"taxifolin":[197],"hydroxytoluene":[203],"so":[206],"efficient":[207],"in":[208,216],"improving":[209],"stabilization":[215],"comparison":[217],"extracts.":[223],"examined":[225],"can":[228],"be":[229],"successfully":[230],"used":[231],"improve":[233],"quality":[235],"\u201cSudjuk\u201d":[237]},"counts_by_year":[{"year":2025,"cited_by_count":1},{"year":2024,"cited_by_count":2},{"year":2021,"cited_by_count":1},{"year":2019,"cited_by_count":1}],"updated_date":"2026-11-04T10:54:05.112534","created_date":"2016-11-30T00:00:00"}