ArticleFoods (Basel, Switzerland)2025
Honeysuckle Extracts (
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 2 papers.
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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
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Who cites it
2 citing papers in PubMed.
- Honeysuckle (Foods (Basel, Switzerland) · 2026Article
- Essential Oils Derived from Traditional Chinese Medicinal Herbs as Natural Antimicrobial Candidates for Foodborne Pathogen Control: Antibacterial Activity, Biofilm Removal, and Volatile Composition.Foods (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
This study aimed to evaluate the potential of honeysuckle extract (HE) as a natural preservative for rabbit meat. We investigated its antioxidant and antibacterial properties and its effect on the quality of pre-treated rabbit meat during refrigerated storage (4 °C) for up to 15 days. Firstly, honeysuckle was extracted using ethanol at different concentrations (50-75%). Extraction with 65% ethanol yielded optimal antioxidant activity and a high content of bioactive compounds. Subsequently, both raw and cooked rabbit meat, pre-treated with a standard marinade, were treated with 4% HE and stored for 15 days. The results showed that HE treatment significantly stabilized chewiness compared to the control, although no significant differences were observed in hardness, springiness, or cohesiveness. Moreover, HE treatment significantly reduced TBARS, TVB-N, and TVC levels (
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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 Socratic graph.