{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T14:07:04Z","timestamp":1790172424519,"version":"4.1.0"},"reference-count":66,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2025,8,27]],"date-time":"2025-08-27T00:00:00Z","timestamp":1756252800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,8,27]],"date-time":"2025-08-27T00:00:00Z","timestamp":1756252800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    In this study, the incorporation of varying levels of an ultrasound\u2010assisted\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Pistacia terebinthus<\/jats:italic>\n                    <\/jats:styled-content>\n                    L. extract into fermented sausages (sucuks) and their effects on the quality attributes and biogenic amine formation were investigated. Terebinth extracts were prepared using 90%, 80%, 70%, 60% ethanol and distilled water. Ultrasound\u2010assisted 70% ethanol extract was selected due to its higher total phenolic content and DPPH value. Five groups of experimental sucuks were produced by incorporating 1, 5, and 10\u2009mL\/kg of terebinth extract as a natural source of antioxidants and phytochemicals and adding 500\u2009mg\/kg of ascorbic acid and a control group. Terebinth extract incorporated groups had lower pH values in the end products when compared to control and ascorbic acid groups. The end products of all groups had moisture contents around 40%. Incorporating terebinth extract produced similar color values, texture profile analysis (TPA), and TBARS values when compared to control and ascorbic acid groups. Accumulation of biogenic amines (mg\/kg dry weight) including tryptamine (9.21\u201330.50), 2\u2010 phenylethylamine (1.68\u201327.51), putrescine (1.20\u20135.84), cadaverine (2.47\u20135.79), histamine (6.50\u20138.08), tyramine (2.77\u201378.33), spermidine (4.00\u20136.84), and spermine (51.08\u201365.83) were in the expected ranges for fermented sausages. Even though terebinth extracts were not effective to decrease biogenic amine accumulation in the samples, there were no significant differences in biogenic amine contents of the end products. The current study demonstrated that terebinth extracts as a source of antioxidants and phytochemicals can be incorporated into fermented sausages without having a negative effect on the overall quality.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.70853","type":"journal-article","created":{"date-parts":[[2025,8,28]],"date-time":"2025-08-28T04:31:36Z","timestamp":1756355496000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["An Ultrasound\u2010Assisted\n                    <i>Pistacia terebinthus<\/i>\n                    L. Extract to Incorporate Into Fermented Sausage"],"prefix":"10.1002","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8236-3758","authenticated-orcid":false,"given":"Hakan","family":"Benli","sequence":"first","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering Cukurova University  Adana Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"\u00d6zge","family":"Tetik","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering Cukurova University  Adana Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,8,27]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1080\/09637480601140946"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12101940"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12649\u2010021\u201001431\u2010z"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.3382\/ps\/pex428"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation9060558"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.sajb.2022.01.040"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2006.05.006"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.12.005"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.3390\/plants6040042"},{"issue":"6","key":"e_1_2_9_11_1","article-title":"The Investigation of the Effects of Pistacia terebinthus L. 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