{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T02:42:41Z","timestamp":1790044961032,"version":"4.0.1"},"reference-count":60,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2025,7,1]],"date-time":"2025-07-01T00:00:00Z","timestamp":1751328000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2025,7,1]],"date-time":"2025-07-01T00:00:00Z","timestamp":1751328000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2025,7,16]],"date-time":"2025-07-16T00:00:00Z","timestamp":1752624000000},"content-version":"vor","delay-in-days":15,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100016367","name":"University of Chemistry and Technology Prague","doi-asserted-by":"publisher","award":["A2_FPBT_2024_027"],"award-info":[{"award-number":["A2_FPBT_2024_027"]}],"id":[{"id":"10.13039\/501100016367","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100016367","name":"University of Chemistry and Technology Prague","doi-asserted-by":"publisher","award":["A1_FPBT_2025_002"],"award-info":[{"award-number":["A1_FPBT_2025_002"]}],"id":[{"id":"10.13039\/501100016367","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2025,7]]},"DOI":"10.1016\/j.fochx.2025.102809","type":"journal-article","created":{"date-parts":[[2025,7,17]],"date-time":"2025-07-17T16:10:01Z","timestamp":1752768601000},"page":"102809","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":2,"special_numbering":"C","title":["Application of sage and ginger extracts in dry fermented salami"],"prefix":"10.1016","volume":"29","author":[{"given":"Filip","family":"Hru\u0161ka","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Filip","family":"Be\u0148o","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gabriela","family":"Kr\u00e1tk\u00e1","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rudolf","family":"\u0160ev\u010d\u00edk","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fochx.2025.102809_bb0005","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1016\/j.meatsci.2016.03.021","article-title":"Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain","volume":"118","author":"Abdel-Naeem","year":"2016","journal-title":"Meat Science"},{"key":"10.1016\/j.fochx.2025.102809_bb0010","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2022.108766","article-title":"Human perception of color differences using computer vision system measurements of raw pork loin","volume":"188","author":"Altmann","year":"2022","journal-title":"Meat Science"},{"issue":"5","key":"10.1016\/j.fochx.2025.102809_bb0015","doi-asserted-by":"crossref","DOI":"10.17582\/journal.aavs\/2019\/7.5.417.426","article-title":"Using natural antioxidants in meat and meat products as preservatives: A review","volume":"7","author":"Aminzare","year":"2019","journal-title":"Advances in Animal and Veterinary Sciences"},{"issue":"4","key":"10.1016\/j.fochx.2025.102809_bb0020","doi-asserted-by":"crossref","first-page":"311","DOI":"10.1016\/j.jfoodeng.2004.08.043","article-title":"Storage stability of low-fat chicken sausages","volume":"72","author":"Andr\u00e9s","year":"2006","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.fochx.2025.102809_bb0025","doi-asserted-by":"crossref","first-page":"14","DOI":"10.1016\/j.foodqual.2014.05.008","article-title":"The consumer\u2019s perception of artificial food additives: Influences on acceptance, risk and benefit perceptions","volume":"38","author":"Bearth","year":"2014","journal-title":"Food Quality and Preference"},{"issue":"5","key":"10.1016\/j.fochx.2025.102809_bb0030","doi-asserted-by":"crossref","first-page":"340","DOI":"10.17221\/99\/2023-CJFS","article-title":"Water activity of Czech dry-cured meat products: Influence of sampling point and sample preparation method","volume":"41","author":"Be\u0148o","year":"2023","journal-title":"Czech Journal of Food Sciences"},{"issue":"5","key":"10.1016\/j.fochx.2025.102809_bb0035","doi-asserted-by":"crossref","first-page":"407","DOI":"10.1080\/87559129.2019.1573829","article-title":"Antimicrobial activity of ginger (zingiber officinale) and its application in food products","volume":"35","author":"Beristain-Bauza","year":"2019","journal-title":"Food Reviews International"},{"issue":"6","key":"10.1016\/j.fochx.2025.102809_bb0040","doi-asserted-by":"crossref","first-page":"571","DOI":"10.3390\/ph14060571","article-title":"Benefits of ginger and its constituent 6-shogaol in inhibiting inflammatory processes","volume":"14","author":"Bischoff-Kont","year":"2021","journal-title":"Pharmaceuticals"},{"key":"10.1016\/j.fochx.2025.102809_bb0045","series-title":"The 2nd international electronic conference on antibiotics—drugs for superbugs: antibiotic discovery, modes of action and mechanisms of resistance","article-title":"Potential Antibacterial Action of \u03b1-Pinene","volume":"11","author":"Borges","year":"2022"},{"issue":"19","key":"10.1016\/j.fochx.2025.102809_bb0050","doi-asserted-by":"crossref","first-page":"7879","DOI":"10.1021\/jf0715323","article-title":"Antimicrobial and antioxidant properties of rosemary and sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) essential oils","volume":"55","author":"Bozin","year":"2007","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"3","key":"10.1016\/j.fochx.2025.102809_bb0055","doi-asserted-by":"crossref","first-page":"1655","DOI":"10.1016\/j.foodchem.2013.04.084","article-title":"Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage","volume":"141","author":"Cao","year":"2013","journal-title":"Food Chemistry"},{"issue":"2","key":"10.1016\/j.fochx.2025.102809_bb0060","doi-asserted-by":"crossref","first-page":"284","DOI":"10.1016\/j.tifs.2015.06.007","article-title":"Natural food additives: Quo vadis?","volume":"45","author":"Carocho","year":"2015","journal-title":"Trends in Food Science & Technology"},{"issue":"24","key":"10.1016\/j.fochx.2025.102809_bb0065","doi-asserted-by":"crossref","first-page":"12890","DOI":"10.3390\/app122412890","article-title":"Evaluation of the effect of sage (Salvia officinalis L.) preparations on selected quality characteristics of vacuum-packed chicken meatballs containing mechanically separated meat","volume":"12","author":"Cegie\u0142ka","year":"2022","journal-title":"Applied Sciences"},{"issue":"18","key":"10.1016\/j.fochx.2025.102809_bb0070","doi-asserted-by":"crossref","first-page":"8510","DOI":"10.3390\/app14188510","article-title":"Effect of fermentation technology and storage time on the quality of salami-type sausages","volume":"14","author":"Dasiewicz","year":"2024","journal-title":"Applied Sciences"},{"issue":"5","key":"10.1016\/j.fochx.2025.102809_bb0075","doi-asserted-by":"crossref","first-page":"158","DOI":"10.3390\/separations11050158","article-title":"Polyphenols from sage leaves (Salvia officinalis L.): Environmentally friendly extraction under high hydrostatic pressure and application as a corrosion inhibitor for tinplate","volume":"11","author":"Dent","year":"2024","journal-title":"Separations"},{"issue":"1","key":"10.1016\/j.fochx.2025.102809_bb0080","first-page":"52","article-title":"Salvia officinalis of different origins antioxidant activity, phenolic and flavonoid content of extracts","volume":"27","author":"Duletic","year":"2016","journal-title":"Agro Food Industry Hi-Tech"},{"issue":"4","key":"10.1016\/j.fochx.2025.102809_bb0085","doi-asserted-by":"crossref","first-page":"1417","DOI":"10.1016\/j.foodchem.2006.03.050","article-title":"Extraction of phenolics and essential oil from dried sage (Salvia officinalis) using ethanol\u2013water mixtures","volume":"101","author":"Durling","year":"2007","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.102809_bb0090","doi-asserted-by":"crossref","first-page":"253","DOI":"10.1016\/j.sajb.2018.07.010","article-title":"Salvia officinalis essential oil: Chemical analysis and evaluation of anti-enzymatic and antioxidant bioactivities","volume":"120","author":"El Euch","year":"2019","journal-title":"South African Journal of Botany"},{"issue":"6","key":"10.1016\/j.fochx.2025.102809_bb0095","doi-asserted-by":"crossref","first-page":"261","DOI":"10.1515\/abm-2020-0035","article-title":"Phytochemical characterization, and antioxidant and antimicrobial activities of essential oil from leaves of the common sage Salvia officinalis L. from Abha, Saudi Arabia","volume":"14","author":"El Jery","year":"2020","journal-title":"Asian Biomedicine"},{"key":"10.1016\/j.fochx.2025.102809_bb0100","series-title":"Regulation (EU) no 1169\/2011 of the European Parliament and of the council of 25 October 2011 on the provision of food information to consumers","author":"European Parliament and Council of the European Union","year":"2011"},{"key":"10.1016\/j.fochx.2025.102809_bb0105","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1155\/2021\/6635199","article-title":"Effects of solvents on Total phenolic content and antioxidant activity of ginger extracts","volume":"2021","author":"Ezez","year":"2021","journal-title":"Journal of Chemistry"},{"issue":"8","key":"10.1016\/j.fochx.2025.102809_bb0110","doi-asserted-by":"crossref","first-page":"711","DOI":"10.3390\/antiox9080711","article-title":"Reduction of nitrite in meat products through the application of various plant-based ingredients","volume":"9","author":"Ferysiuk","year":"2020","journal-title":"Antioxidants"},{"issue":"11","key":"10.1016\/j.fochx.2025.102809_bb0115","doi-asserted-by":"crossref","first-page":"542","DOI":"10.3390\/antiox8110542","article-title":"Antioxidants versus food antioxidant additives and food preservatives","volume":"8","author":"Franco","year":"2019","journal-title":"Antioxidants"},{"key":"10.1016\/j.fochx.2025.102809_bb0120","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2020.109354","article-title":"Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods","volume":"126","author":"Ghafoor","year":"2020","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2025.102809_bb0125","doi-asserted-by":"crossref","DOI":"10.1016\/j.biopha.2023.115467","article-title":"1,8-cineole (eucalyptol): A versatile phytochemical with therapeutic applications across multiple diseases","volume":"167","author":"Hoch","year":"2023","journal-title":"Biomedicine & Pharmacotherapy"},{"issue":"6","key":"10.1016\/j.fochx.2025.102809_bb0130","doi-asserted-by":"crossref","first-page":"1085","DOI":"10.1177\/1934578X1501000672","article-title":"Composition and comprehensive antioxidant activity of ginger (Zingiber officinale) essential oil from Ecuador","volume":"10","author":"H\u00f6ferl","year":"2015","journal-title":"Natural Product Communications"},{"key":"10.1016\/j.fochx.2025.102809_bb0135","series-title":"Colorimetry \u2013 Part 4: CIE 1976 L*a*b* Colour Space","author":"International Commission on Illumination (CIE), & International Organization for Standardization (ISO)","year":"2019"},{"issue":"1","key":"10.1016\/j.fochx.2025.102809_bb0140","doi-asserted-by":"crossref","first-page":"133","DOI":"10.1515\/eces-2018-0009","article-title":"Antioxidant phenolic compounds in Salvia officinalis L. and Salvia sclarea L","volume":"25","author":"Jasicka-Misiak","year":"2018","journal-title":"Ecological Chemistry and Engineering S"},{"issue":"6","key":"10.1016\/j.fochx.2025.102809_bb0145","doi-asserted-by":"crossref","first-page":"796","DOI":"10.1111\/1541-4337.12156","article-title":"Recent trends in the use of natural antioxidants for meat and meat products","volume":"14","author":"Kumar","year":"2015","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"issue":"5","key":"10.1016\/j.fochx.2025.102809_bb0150","doi-asserted-by":"crossref","first-page":"1466","DOI":"10.5740\/jaoacint.18-0031","article-title":"Determination of Total phenolic content using the Folin-C assay: Single-laboratory validation, first action 2017.13","volume":"101","author":"Kupina","year":"2018","journal-title":"Journal of AOAC International"},{"key":"10.1016\/j.fochx.2025.102809_bb0155","doi-asserted-by":"crossref","DOI":"10.18502\/ijm.v16i3.15794","article-title":"Antibacterial and antibiofilm activities of zingerone and niosomal zingerone against methicillin-resistant Staphylococcus aureus (MRSA)s","author":"Larijanian","year":"2024","journal-title":"Iranian Journal of Microbiology"},{"key":"10.1016\/j.fochx.2025.102809_bb0160","doi-asserted-by":"crossref","DOI":"10.3389\/fcimb.2018.00299","article-title":"Antibiofilm and Antivirulence activities of 6-gingerol and 6-shogaol against Candida albicans due to hyphal inhibition","volume":"8","author":"Lee","year":"2018","journal-title":"Frontiers in Cellular and Infection Microbiology"},{"issue":"3","key":"10.1016\/j.fochx.2025.102809_bb0165","doi-asserted-by":"crossref","first-page":"1381","DOI":"10.1104\/pp.17.01183","article-title":"Carnosic acid and carnosol, two major antioxidants of rosemary, act through different mechanisms","volume":"175","author":"Loussouarn","year":"2017","journal-title":"Plant Physiology"},{"issue":"6","key":"10.1016\/j.fochx.2025.102809_bb0170","doi-asserted-by":"crossref","first-page":"185","DOI":"10.3390\/foods8060185","article-title":"Bioactive compounds and bioactivities of ginger (Zingiber officinale roscoe)","volume":"8","author":"Mao","year":"2019","journal-title":"Foods"},{"issue":"5","key":"10.1016\/j.fochx.2025.102809_bb0175","doi-asserted-by":"crossref","DOI":"10.1111\/jfpp.13942","article-title":"Ginger essential oil and supercritical extract as natural antioxidants in tilapia fish burger","volume":"43","author":"Mattje","year":"2019","journal-title":"Journal of Food Processing and Preservation"},{"key":"10.1016\/j.fochx.2025.102809_bb0180","doi-asserted-by":"crossref","DOI":"10.1016\/j.aca.2021.338398","article-title":"A critical examination of the DPPH method: Mistakes and inconsistencies in stoichiometry and IC50 determination by UV\u2013vis spectroscopy","volume":"1157","author":"de Menezes","year":"2021","journal-title":"Analytica Chimica Acta"},{"key":"10.1016\/j.fochx.2025.102809_bb0185","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2021.108432","article-title":"Enhancing the reduction of Salmonella and Listeria monocytogenes during traditional salami processing by adding a finishing phase","volume":"131","author":"Mohamed","year":"2022","journal-title":"Food Control"},{"key":"10.1016\/j.fochx.2025.102809_bb0190","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1016\/j.cofs.2020.03.003","article-title":"Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: An overview","volume":"31","author":"Munekata","year":"2020","journal-title":"Current Opinion in Food Science"},{"issue":"1","key":"10.1016\/j.fochx.2025.102809_bb0195","doi-asserted-by":"crossref","first-page":"178","DOI":"10.3390\/foods12010178","article-title":"Antioxidant properties of dried ginger (Zingiber officinale Roscoe) var. bentong","volume":"12","author":"Mustafa","year":"2023","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2025.102809_bb0200","series-title":"Relationship between water and lipid oxidation rates","first-page":"93","author":"Nelson","year":"1992"},{"key":"10.1016\/j.fochx.2025.102809_bb0205","doi-asserted-by":"crossref","first-page":"245","DOI":"10.1016\/j.meatsci.2018.06.031","article-title":"Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products","volume":"145","author":"Nikmaram","year":"2018","journal-title":"Meat Science"},{"key":"10.1016\/j.fochx.2025.102809_bb0210","first-page":"165","article-title":"Effects of adding ginger extracts (Zingiber officinale) on minced cow meat during refrigerated storage","author":"Olatidoye","year":"2015","journal-title":"American Journal of Food Science and Nutrition Research"},{"key":"10.1016\/j.fochx.2025.102809_bb0215","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.109214","article-title":"Antimicrobial polyphenol-rich extracts: Applications and limitations in the food industry","volume":"134","author":"Olszewska","year":"2020","journal-title":"Food Research International"},{"issue":"1\u20132","key":"10.1016\/j.fochx.2025.102809_bb0220","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/S1570-0232(04)00647-6","article-title":"Extraction methods and chemical standardization of botanicals and herbal preparations","volume":"812","author":"Ong","year":"2004","journal-title":"Journal of Chromatography B"},{"key":"10.1016\/j.fochx.2025.102809_bb0225","doi-asserted-by":"crossref","first-page":"827","DOI":"10.1016\/j.indcrop.2012.08.029","article-title":"Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Salvia officinalis L.), and marjoram (Origanum majorana L.) extracts","volume":"43","author":"Roby","year":"2013","journal-title":"Industrial Crops and Products"},{"issue":"1","key":"10.1016\/j.fochx.2025.102809_bb0230","doi-asserted-by":"crossref","first-page":"128","DOI":"10.1016\/j.meatsci.2006.10.021","article-title":"Study of the shelf life of a dry fermented sausage \u201csalchichon\u201d made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres","volume":"76","author":"Rubio","year":"2007","journal-title":"Meat Science"},{"issue":"3","key":"10.1016\/j.fochx.2025.102809_bb0235","doi-asserted-by":"crossref","first-page":"1394","DOI":"10.1002\/fsn3.3177","article-title":"Evaluation of antioxidant properties of nanoencapsulated sage (Salvia officinalis L.) extract in biopolymer coating based on whey protein isolate and Qodumeh Shahri (Lepidium perfoliatum) seed gum to increase the oxidative stability of sunflower oil","volume":"11","author":"Safarpour","year":"2023","journal-title":"Food Science & Nutrition"},{"key":"10.1016\/j.fochx.2025.102809_bb0240","series-title":"\u010cesk\u00e9 masn\u00e9 v\u00fdrobky","author":"\u0160ediv\u00fd","year":"2019"},{"key":"10.1016\/j.fochx.2025.102809_bb0245","first-page":"633","article-title":"Revisiting the therapeutic potential of gingerols against different pharmacological activities","author":"Sharma","year":"2022","journal-title":"Naunyn-Schmiedeberg\u2019s Archives of Pharmacology"},{"key":"10.1016\/j.fochx.2025.102809_bb0250","doi-asserted-by":"crossref","first-page":"749","DOI":"10.1016\/j.lwt.2017.11.055","article-title":"The effect of essential oil and extract from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages","volume":"89","author":"\u0160oji\u0107","year":"2018","journal-title":"LWT"},{"issue":"1","key":"10.1016\/j.fochx.2025.102809_bb0255","doi-asserted-by":"crossref","first-page":"27","DOI":"10.2298\/HEMIND130118024S","article-title":"Lipid oxidative changes in traditional dry fermented sausage Petrovsk\u00e1 klob\u00e1sa during storage","volume":"68","author":"\u0160oji\u0107","year":"2014","journal-title":"Hemijska Industrija"},{"issue":"3","key":"10.1016\/j.fochx.2025.102809_bb0260","doi-asserted-by":"crossref","first-page":"424","DOI":"10.3390\/pr9030424","article-title":"Sage (Salvia officinalis L.) essential oil as a potential replacement for sodium nitrite in dry fermented sausages","volume":"9","author":"\u0160oji\u0107","year":"2021","journal-title":"Processes"},{"issue":"13","key":"10.1016\/j.fochx.2025.102809_bb0265","doi-asserted-by":"crossref","first-page":"5122","DOI":"10.3390\/molecules28135122","article-title":"An analysis of changes in the physicochemical and mechanical properties during the storage of smoked and mould Salamis made in Poland","volume":"28","author":"Stangierski","year":"2023","journal-title":"Molecules"},{"issue":"3","key":"10.1016\/j.fochx.2025.102809_bb0270","doi-asserted-by":"crossref","first-page":"764","DOI":"10.1016\/j.foodchem.2006.06.023","article-title":"Antioxidant activity of a ginger extract (Zingiber officinale)","volume":"102","author":"Stoilova","year":"2007","journal-title":"Food Chemistry"},{"issue":"5","key":"10.1016\/j.fochx.2025.102809_bb0275","first-page":"239","article-title":"Essential oil of elephant ginger (Zingiber officinale R.), antioxidant and sunscreen activity and its formulation tests as sunscreen cream. Malaysian","volume":"25","author":"Sutrisno, & Moh. Ajirul Abiq.","year":"2023","journal-title":"Journal of Chemistry"},{"key":"10.1016\/j.fochx.2025.102809_bb0280","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1007\/BF02630824","article-title":"A distillation method for the quantitative determination of malonaldehydethe in rancid foods","volume":"37","author":"Tarladgis","year":"1960","journal-title":"The Journal of the American Oil Chemists\u2019 Society"},{"key":"10.1016\/j.fochx.2025.102809_bb0285","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2020.109669","article-title":"Investigation of antimicrobial properties of sage essential oil and its nanoemulsion as antimicrobial agent","volume":"130","author":"Yazgan","year":"2020","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2025.102809_bb0290","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2022.108842","article-title":"Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials","volume":"191","author":"Zhang","year":"2022","journal-title":"Meat Science"},{"issue":"2","key":"10.1016\/j.fochx.2025.102809_bb0295","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1016\/j.meatsci.2013.05.005","article-title":"Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage","volume":"95","author":"Zhang","year":"2013","journal-title":"Meat Science"},{"issue":"6","key":"10.1016\/j.fochx.2025.102809_bb0300","doi-asserted-by":"crossref","first-page":"785","DOI":"10.21273\/HORTSCI.49.6.785","article-title":"Essential oil yield and composition of garden sage as a function of different steam distillation times","volume":"49","author":"Zheljazkov","year":"2014","journal-title":"HortScience"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S259015752500656X?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S259015752500656X?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,3,4]],"date-time":"2026-03-04T22:27:04Z","timestamp":1772663224000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S259015752500656X"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,7]]},"references-count":60,"alternative-id":["S259015752500656X"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2025.102809","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2025,7]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Application of sage and ginger extracts in dry fermented salami","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2025.102809","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2025 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"102809"}}