{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,18]],"date-time":"2026-03-18T22:40:48Z","timestamp":1773873648028,"version":"3.50.1"},"reference-count":37,"publisher":"Springer Science and Business Media LLC","issue":"2","license":[{"start":{"date-parts":[[2021,3,5]],"date-time":"2021-03-05T00:00:00Z","timestamp":1614902400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.springer.com\/tdm"},{"start":{"date-parts":[[2021,3,5]],"date-time":"2021-03-05T00:00:00Z","timestamp":1614902400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/www.springer.com\/tdm"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["MED\/UIDB\/05183\/2020"],"award-info":[{"award-number":["MED\/UIDB\/05183\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["J Food Sci Technol"],"published-print":{"date-parts":[[2022,2]]},"DOI":"10.1007\/s13197-021-05047-y","type":"journal-article","created":{"date-parts":[[2021,3,5]],"date-time":"2021-03-05T12:03:16Z","timestamp":1614945796000},"page":"597-605","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Salicornia ramosissima as a salt substitute in the fermentation of white cabbage"],"prefix":"10.1007","volume":"59","author":[{"given":"Patr\u00edcia","family":"Pires-Cabral","sequence":"first","affiliation":[]},{"given":"Paula","family":"Pires-Cabral","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9680-5089","authenticated-orcid":false,"given":"C\u00e9lia","family":"Quintas","sequence":"additional","affiliation":[]}],"member":"297","published-online":{"date-parts":[[2021,3,5]]},"reference":[{"key":"5047_CR1","unstructured":"AOAC (1999a) Official methods of analysis. Official method 964.24 and 936.16. pH method, 16th edn. Association of Official Analytical Chemists, Gaithersburg, MD, USA"},{"key":"5047_CR2","unstructured":"AOAC (1999b) Official methods of analysis. Official method 942.15. Acidity\/titratable acidity in foods\/fruits and fruit products method, 16th edn. Association of Official Analytical Chemists, Gaithersburg, MD, USA"},{"key":"5047_CR3","doi-asserted-by":"publisher","first-page":"35","DOI":"10.1016\/j.jfca.2017.02.003","volume":"59","author":"L Barreira","year":"2017","unstructured":"Barreira L, Resek E, Rodrigues MJ, Rocha MI, Pereira H, Bandarra N et al (2017) Halophytes: gourmet food with nutritional health benefits. J Food Compos Anal 59:35\u201342","journal-title":"J Food Compos Anal"},{"key":"5047_CR4","doi-asserted-by":"publisher","first-page":"228","DOI":"10.1007\/s11130-014-0420-2","volume":"69","author":"R Bongoni","year":"2014","unstructured":"Bongoni R, Verkerk R, Steenbekkers B, Dekker M, Sieger M (2014) Evaluation of different cooking conditions on broccoli (Brassica oleracea var. italica) to improve the nutritional value and consumer acceptance. Plant Food Hum Nutr 69:228\u2013234","journal-title":"Plant Food Hum Nutr"},{"key":"5047_CR5","doi-asserted-by":"publisher","first-page":"555","DOI":"10.1016\/j.foodchem.2004.12.005","volume":"94","author":"G Boskou","year":"2006","unstructured":"Boskou G, Salta F, Chrysostomou S, Mylona A, Chiou A, Andrikopoulos NK (2006) Antioxidant capacity and phenolic profile of table olives from the Greek market. Food Chem 94:555\u2013564","journal-title":"Food Chem"},{"key":"5047_CR6","doi-asserted-by":"publisher","first-page":"1003","DOI":"10.1016\/j.foodchem.2011.11.086","volume":"132","author":"F Cabello-Hurtado","year":"2012","unstructured":"Cabello-Hurtado F, Gicquel M, Esnault MA (2012) Evaluation of the antioxidant potential of cauliflower (Brassica oleracea) from a glucosinolate content perspective. Food Chem 132:1003\u20131009","journal-title":"Food Chem"},{"key":"5047_CR7","doi-asserted-by":"publisher","first-page":"7938","DOI":"10.1021\/jf048986+","volume":"52","author":"E Ciska","year":"2004","unstructured":"Ciska E, Pathak D (2004) Glucosinolate derivatives in stored fermented cabbage. J Agric Food Chem 52:7938\u20137943","journal-title":"J Agric Food Chem"},{"key":"5047_CR8","doi-asserted-by":"publisher","first-page":"44","DOI":"10.1016\/j.ecoenv.2013.05.011","volume":"95","author":"M Gargouri","year":"2013","unstructured":"Gargouri M, Magn\u00e9 C, Dauvergne X, Ksouri R, El Feki A, Metges MAG et al (2013) Cytoprotective and antioxidant effects of the edible halophyte Sarcocornia perennis L. (swamp fire) against lead-induced toxicity in renal cells. Ecotoxicol Environ Saf 95:44\u201351","journal-title":"Ecotoxicol Environ Saf"},{"key":"5047_CR9","doi-asserted-by":"publisher","first-page":"601","DOI":"10.1016\/S0740-0020(02)00178-8","volume":"20","author":"RD Gonz\u00e1lez","year":"2003","unstructured":"Gonz\u00e1lez RD, Tamagnini LM, Olmos PD, Sousa GB (2003) Evaluation of a chromogenic medium for total coliforms and Escherichia coli determination in ready-to-eat foods. Food Microbiol 20:601\u2013604","journal-title":"Food Microbiol"},{"key":"5047_CR10","doi-asserted-by":"publisher","first-page":"330","DOI":"10.1016\/j.foodchem.2014.05.117","volume":"165","author":"VMS Isca","year":"2014","unstructured":"Isca VMS, Seca AML, Pinto DCGA, Silva H, Silva A (2014) Lipophilic profile of the edible halophyte Salicornia ramosissima. Food Chem 165:330\u2013336","journal-title":"Food Chem"},{"key":"5047_CR11","unstructured":"ISO 15214 (British Standard) (1998) Microbiology of food and animal feeding stuffs horizontal methods for enumeration of mesophilic lactic acid bacteria. Colony-count at 30 \u00b0C"},{"key":"5047_CR12","unstructured":"ISO 21527-1 (2008) Microbiology \u2013 general guidance for enumeration of yeasts and molds. Colony count technique at 25 \u00b0C"},{"key":"5047_CR100","unstructured":"ISO 4833-1 (2013) Microbiology of food and animal feeding stuffs \u2013 horizontal methods for enumeration of microorganisms \u2013 colony-count at 30 \u00b0C"},{"key":"5047_CR13","doi-asserted-by":"publisher","first-page":"3174","DOI":"10.1007\/s13197-018-3245-4","volume":"55","author":"HJ Jang","year":"2018","unstructured":"Jang HJ, Song MW, Lee NK, Paik HD (2018) Antioxidant effects of live and heat-killed probiotic Lactobacillus plantarum Ln1 isolated from kimchi. J Food Sci Technol 55:3174\u20133180","journal-title":"J Food Sci Technol"},{"key":"5047_CR14","doi-asserted-by":"publisher","first-page":"797","DOI":"10.1016\/j.foodchem.2011.01.015","volume":"127","author":"IS Lee","year":"2011","unstructured":"Lee IS, Boyce MC, Breadmore MC (2011) A rapid quantitative determination of phenolic acids in Brassica oleracea by capillary zone electrophoresis. Food Chem 127:797\u2013801","journal-title":"Food Chem"},{"key":"5047_CR15","doi-asserted-by":"publisher","first-page":"127525","DOI":"10.1016\/j.foodchem.2020.127525","volume":"333","author":"AR Lima","year":"2020","unstructured":"Lima AR, Casta\u00f1eda-Loaiza V, Salazar M, Nunes C, Quintas C, Gama F, Pestana M, Correia P, Santos T, Varela J, Barreira L (2020) Influence of cultivation salinity in the nutritional composition, antioxidant capacity and microbial quality of Salicornia ramosissima commercially produced in soilless systems. Food Chem 333:127525","journal-title":"Food Chem"},{"key":"5047_CR16","doi-asserted-by":"publisher","first-page":"299","DOI":"10.1016\/j.indcrop.2016.08.040","volume":"94","author":"A Lopes","year":"2016","unstructured":"Lopes A, Rodrigues MJ, Pereira C, Oliveira M, Barreira L, Varela J et al (2016) Natural products from extreme marine environments: searching for potential industrial uses within extremophile plants. Ind Crops Prod 94:299\u2013307","journal-title":"Ind Crops Prod"},{"key":"5047_CR17","doi-asserted-by":"publisher","first-page":"94","DOI":"10.1016\/j.copbio.2016.11.010","volume":"44","author":"ML Marco","year":"2017","unstructured":"Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Folign\u00e9 B et al (2017) Health benefits of fermented foods: microbiota and beyond. Curr Opin Biotechnol 44:94\u2013102","journal-title":"Curr Opin Biotechnol"},{"key":"5047_CR18","doi-asserted-by":"publisher","first-page":"C62","DOI":"10.1111\/j.1750-3841.2008.01017.x","volume":"74","author":"C Martinez-Villaluenga","year":"2009","unstructured":"Martinez-Villaluenga C, Pe\u00f1as E, Frias J, Ciska E, Honke J, Piskula MK et al (2009) Influence of fermentation conditions on glucosinolates, ascorbigen, and ascorbic acid content in white cabbage (Brassica oleracea var. capitate cv. Taler) cultivated in different seasons. J Food Sci 74:C62\u2013C67","journal-title":"J Food Sci"},{"key":"5047_CR19","doi-asserted-by":"publisher","first-page":"57","DOI":"10.1016\/j.ijfoodmicro.2015.11.008","volume":"218","author":"T Mateus","year":"2016","unstructured":"Mateus T, Santo D, Sa\u00fade C, Pires-Cabral P, Quintas C (2016) The effect of NaCl reduction in the microbiological quality of cracked green table olives of the Ma\u00e7anilha Algarvia cultivar. Int J Food Microbiol 218:57\u201365","journal-title":"Int J Food Microbiol"},{"key":"5047_CR20","doi-asserted-by":"publisher","first-page":"755","DOI":"10.1016\/j.foodchem.2015.06.012","volume":"190","author":"K Palani","year":"2016","unstructured":"Palani K, Harbaum-Piayda B, Meske D, Keppler JK, Bockelmann W, Heller KJ, Schwarz K (2016) Influence of fermentation on glucosinolates and glucobrassicin degradation products is sauerkraut. Food Chem 190:755\u2013762","journal-title":"Food Chem"},{"key":"5047_CR21","doi-asserted-by":"publisher","first-page":"217","DOI":"10.1016\/B978-0-12-394597-6.00005-7","volume":"66","author":"AM Pawlowska","year":"2012","unstructured":"Pawlowska AM, Zannini E, Coffey A, Arendt EK (2012) \u201cGreen preservatives\u201d: combating fungi in the food and feed industry by applying antifungal lactic acid bacteria. Adv Food Nutr Res 66:217\u2013238","journal-title":"Adv Food Nutr Res"},{"key":"5047_CR22","doi-asserted-by":"publisher","first-page":"907","DOI":"10.1016\/j.foodchem.2011.11.064","volume":"132","author":"E Pe\u00f1as","year":"2012","unstructured":"Pe\u00f1as E, Martinez-Villaluenga C, Frias J, S\u00e1nchez-Mart\u00ednez MJ, P\u00e9rez-Corona MT, Madrid Y et al (2012) Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut. Food Chem 132:907\u2013914","journal-title":"Food Chem"},{"key":"5047_CR23","first-page":"611","volume":"30","author":"P Pires-Cabral","year":"2018","unstructured":"Pires-Cabral P, Barros T, Nunes P, Quintas C (2018) Physicochemical, nutritional and microbiological characteristics of traditional table olives from Southern Portugal. Emir J Food Agric 30:611\u2013620","journal-title":"Emir J Food Agric"},{"key":"5047_CR24","doi-asserted-by":"publisher","first-page":"1254","DOI":"10.1016\/j.foodchem.2006.03.032","volume":"101","author":"LF Reyes","year":"2007","unstructured":"Reyes LF, Villareal JE, Cisneros-Zevallos L (2007) The increase in antioxidant capacity alter wounding depends on the type of fruit or vegetable tissue. Food Chem 101:1254\u20131264","journal-title":"Food Chem"},{"key":"5047_CR25","doi-asserted-by":"publisher","first-page":"73","DOI":"10.1016\/j.fbio.2017.06.001","volume":"19","author":"C Sa\u00fade","year":"2017","unstructured":"Sa\u00fade C, Barros T, Mateus T, Quintas C, Pires-Cabral P (2017) Effect of chloride salts on the sensory and nutritional properties of cracked table olives of the Ma\u00e7anilha Algarvia cultivar. Food Biosci 19:73\u201379","journal-title":"Food Biosci"},{"key":"5047_CR26","doi-asserted-by":"publisher","first-page":"152","DOI":"10.1016\/S0076-6879(99)99017-1","volume":"299","author":"VL Singleton","year":"1999","unstructured":"Singleton VL, Orthofer R, Lamuela-Raventos RM (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteau reagent. Methods Enzymol 299:152\u2013178","journal-title":"Methods Enzymol"},{"key":"5047_CR28","doi-asserted-by":"publisher","first-page":"303","DOI":"10.1016\/S1466-8564(01)00045-5","volume":"2","author":"L Tijskens","year":"2001","unstructured":"Tijskens L, Schijvens E, Biekman E (2001) Modelling in the change in colour of broccoli and green beans during blanching. Innov Food Sci Emerg Technol 2:303\u2013313","journal-title":"Innov Food Sci Emerg Technol"},{"key":"5047_CR29","doi-asserted-by":"publisher","first-page":"391","DOI":"10.1016\/S0740-0020(02)00150-8","volume":"20","author":"B Viander","year":"2003","unstructured":"Viander B, Maki M, Palva A (2003) Impact of low salt concentration, salt quality on natural large-scale sauerkraut fermentation. Food Microbiol 20:391\u2013395","journal-title":"Food Microbiol"},{"key":"5047_CR30","doi-asserted-by":"publisher","first-page":"338","DOI":"10.1016\/j.fm.2012.07.013","volume":"32","author":"F Wendy","year":"2012","unstructured":"Wendy F, Ilenys M, P\u00e9rez D (2012) Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit. Food Microbiol 32:338\u2013344","journal-title":"Food Microbiol"},{"key":"5047_CR31","doi-asserted-by":"publisher","first-page":"383","DOI":"10.1016\/j.lwt.2013.07.002","volume":"54","author":"JCM Wolkers-Rooijackers","year":"2013","unstructured":"Wolkers-Rooijackers JCM, Thomas SM, Nout MJR (2013) Effects of sodium reduction scenarios on fermentation and quality of sauerkraut. LWT Food Sci Technol 54:383\u2013388","journal-title":"LWT Food Sci Technol"},{"key":"5047_CR32","unstructured":"World Health Organization (WHO) (2016) Salt reduction. http:\/\/www.who.int\/en\/news-room\/fact-sheets\/detail\/salt-reduction. Accessed 16 Oct 2019"},{"key":"5047_CR33","doi-asserted-by":"publisher","first-page":"185","DOI":"10.1016\/j.fm.2012.09.016","volume":"33","author":"D Wouters","year":"2013","unstructured":"Wouters D, Bernaert N, Conjaerts W, Droogenbroeck BV, Loose MD, Vuyst LD (2013) Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentations. Food Microbiol 33:185\u2013196","journal-title":"Food Microbiol"},{"key":"5047_CR34","doi-asserted-by":"publisher","first-page":"178","DOI":"10.1016\/j.foodcont.2012.01.027","volume":"26","author":"T Xiong","year":"2012","unstructured":"Xiong T, Guan QQ, Song SH, Hao MY, Xie MY (2012) Dynamic changes of lactic acid bacteria during Chinese sauerkraut fermentation. Food Control 26:178\u2013181","journal-title":"Food Control"},{"key":"5047_CR35","doi-asserted-by":"publisher","first-page":"122","DOI":"10.1016\/j.foodcont.2013.12.033","volume":"41","author":"T Xiong","year":"2014","unstructured":"Xiong T, Li X, Guan QQ, Peng F, Xie MY (2014) Starter culture fermentation of Chinese sauerkraut: growth, acidification and metabolic analyses. Food Control 41:122\u2013127","journal-title":"Food Control"},{"key":"5047_CR36","doi-asserted-by":"publisher","first-page":"169","DOI":"10.1016\/j.lwt.2015.12.057","volume":"69","author":"T Xiong","year":"2016","unstructured":"Xiong T, Li J, Liang F, Wang Y, Guan Q (2016) Effects of salt concentration on Chinese sauerkraut fermentation. LWT Food Sci Technol 69:169\u2013174","journal-title":"LWT Food Sci Technol"},{"key":"5047_CR37","doi-asserted-by":"publisher","first-page":"474","DOI":"10.1016\/j.lwt.2007.03.023","volume":"41","author":"DY Zhao","year":"2008","unstructured":"Zhao DY, Ding XL (2008) Studies on the low-salt Chinese potherb mustard (Brassica juncea, Coss.) pickle. 1-The effect of a homofermentative L(+)-lactic acid producer Bacillus coagulans on starter culture in the low-salt Chinese potherb mustard pickle fermentation. LWT Food Sci Technol 41:474\u2013482","journal-title":"LWT Food Sci Technol"}],"container-title":["Journal of Food Science and Technology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s13197-021-05047-y.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/article\/10.1007\/s13197-021-05047-y\/fulltext.html","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s13197-021-05047-y.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,2,3]],"date-time":"2022-02-03T06:26:44Z","timestamp":1643869604000},"score":1,"resource":{"primary":{"URL":"https:\/\/link.springer.com\/10.1007\/s13197-021-05047-y"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,3,5]]},"references-count":37,"journal-issue":{"issue":"2","published-print":{"date-parts":[[2022,2]]}},"alternative-id":["5047"],"URL":"https:\/\/doi.org\/10.1007\/s13197-021-05047-y","relation":{},"ISSN":["0022-1155","0975-8402"],"issn-type":[{"value":"0022-1155","type":"print"},{"value":"0975-8402","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,3,5]]},"assertion":[{"value":"30 January 2021","order":1,"name":"revised","label":"Revised","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"23 February 2021","order":2,"name":"accepted","label":"Accepted","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"5 March 2021","order":3,"name":"first_online","label":"First Online","group":{"name":"ArticleHistory","label":"Article History"}},{"order":1,"name":"Ethics","group":{"name":"EthicsHeading","label":"Declarations"}},{"value":"The authors declare that: (i) the work described in the manuscript \u201c<b><i>Salicornia ramosissima<\/i><\/b><b> as a salt substitute in the fermentation of white cabbage<\/b>\u201d has not been published before (except in the form of an abstract and an academic thesis); (ii) it is not under consideration for publication elsewhere; (iii) its submission to JFST publication has been approved by all authors as well as the responsible authorities at the institute where the work has been carried out; (iv) if accepted, it will not be published elsewhere in the same form, in English or in any other language, including electronically without the written consent of the copyright holder; (v) JFST will not be held legally responsible should there be any claims for compensation or dispute on authorship.","order":2,"name":"Ethics","group":{"name":"EthicsHeading","label":"Conflict of interest"}}]}}