{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T02:09:04Z","timestamp":1791598144706,"version":"4.3.4"},"reference-count":70,"publisher":"Elsevier BV","issue":"4","license":[{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,1,17]],"date-time":"2026-01-17T00:00:00Z","timestamp":1768608000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100008804","name":"Ministry of Science and Technology, Government of the People\u2019s Republic of Bangladesh","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100008804","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Poultry Science"],"published-print":{"date-parts":[[2026,4]]},"DOI":"10.1016\/j.psj.2026.106471","type":"journal-article","created":{"date-parts":[[2026,1,18]],"date-time":"2026-01-18T06:29:12Z","timestamp":1768717752000},"page":"106471","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":2,"title":["Effects of Arbaroi (Phyllanthus acidus) pulp extract on physicochemical characteristics, oxidative stability and antimicrobial activity in chicken patties at refrigerated storage"],"prefix":"10.1016","volume":"105","author":[{"given":"Ritu Akter","family":"Lima","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Md. Mohaiminul","family":"Islam","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Md. Nayim","family":"Hossain","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Md. Tanveer","family":"Hossain","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Md. Golam","family":"Rabby","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Md. Hasan Mahmud","family":"Noor","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rashida","family":"Parvin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4713-9013","authenticated-orcid":false,"given":"Md. Ashrafuzzaman","family":"Zahid","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.psj.2026.106471_bib0001","doi-asserted-by":"crossref","first-page":"391","DOI":"10.3136\/fstr.FSTR-D-22-00034","article-title":"Recommended level of rosemary extract (Rosmarinus officinalis L.) based on lipid oxidation, total volatiles, and sensory evaluation of treated cooked chicken meat","volume":"28","author":"Al-Hijazeen","year":"2022","journal-title":"Food Sci. Technol. Res."},{"key":"10.1016\/j.psj.2026.106471_bib0002","doi-asserted-by":"crossref","first-page":"601","DOI":"10.5851\/kosfa.2020.e37","article-title":"Assessment of the stability of fresh beef patties with the addition of clove extract during frozen storage","volume":"40","author":"Ashrafuzzaman Zahid","year":"2020","journal-title":"Food Sci. Anim. Resour."},{"key":"10.1016\/j.psj.2026.106471_bib0003","doi-asserted-by":"crossref","first-page":"493","DOI":"10.1016\/j.sjbs.2014.06.004","article-title":"Evaluation of antioxidant and antibacterial activity of methanolic extracts of Gentiana kurroo royle","volume":"21","author":"Baba","year":"2014","journal-title":"Saudi J. Biol. Sci."},{"key":"10.1016\/j.psj.2026.106471_bib0004","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3390\/antiox14020138","article-title":"Recent advances, challenges, and functional applications of natural phenolic compounds in the meat products industry","volume":"14","author":"Bai","year":"2025","journal-title":"Antioxidants"},{"issue":"4","key":"10.1016\/j.psj.2026.106471_bib0005","doi-asserted-by":"crossref","first-page":"1326","DOI":"10.3390\/molecules27041326","article-title":"Determination of antioxidants by DPPH radical scavenging activity and quantitative phytochemical analysis of Ficus religiosa","volume":"27","author":"Baliyan","year":"2022","journal-title":"Molecules."},{"key":"10.1016\/j.psj.2026.106471_bib0006","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3390\/biom12101506","article-title":"Addition of natural extracts with antioxidant function to preserve the quality of meat products","volume":"12","author":"Bellucci","year":"2022","journal-title":"Biomolecules"},{"key":"10.1016\/j.psj.2026.106471_bib0007","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2021.108667","article-title":"A\u00e7a\u00ed extract powder as natural antioxidant on pork patties during the refrigerated storage","volume":"184","author":"Bellucci","year":"2022","journal-title":"Meat. Sci."},{"issue":"6","key":"10.1016\/j.psj.2026.106471_bib0008","doi-asserted-by":"crossref","first-page":"1264","DOI":"10.3390\/foods12061264","article-title":"Antioxidant and sensory properties of raw and cooked pork meat burgers formulated with extract from non-compliant green coffee beans","volume":"12","author":"Bergamaschi","year":"2023","journal-title":"Foods"},{"key":"10.1016\/j.psj.2026.106471_bib0009","first-page":"2799","article-title":"Phytochemical analysis and chromatographic evaluation of alcoholic extract of Dillenia indica Linn. Leaves. Indian","volume":"2","author":"Biswas","year":"2015","journal-title":"J. Pharmacol."},{"key":"10.1016\/j.psj.2026.106471_bib0010","doi-asserted-by":"crossref","first-page":"4308","DOI":"10.1002\/fsn3.1728","article-title":"Effect of the application of an edible film with turmeric (Curcuma longa L.) on the oxidative stability of meat","volume":"8","author":"Bojorges","year":"2020","journal-title":"Food Sci. Nutr."},{"key":"10.1016\/j.psj.2026.106471_bib0011","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1002\/jsfa.1638","article-title":"Effect of nitrate\/nitrite on the quality of sausage (sucuk) during ripening and storage","volume":"84","author":"Bozkurt","year":"2004","journal-title":"J. Sci. Food Agric."},{"issue":"sup3","key":"10.1016\/j.psj.2026.106471_bib0012","doi-asserted-by":"crossref","first-page":"S1706","DOI":"10.1080\/15538362.2020.1830013","article-title":"Nutritional and medicinal properties of phyllanthus acidus L. (Jimbilin)","volume":"20","author":"Brooks","year":"2020","journal-title":"Int. J. Fruit. Sci"},{"issue":"2","key":"10.1016\/j.psj.2026.106471_bib0013","doi-asserted-by":"crossref","first-page":"S953","DOI":"10.1016\/S2221-1691(12)60343-8","article-title":"Antiinflammatory, antinociceptive and antioxidant activities of phyllanthus acidus L. extracts. Asian Pac","volume":"2","author":"Chakraborty","year":"2012","journal-title":"J. Trop. Biomed."},{"issue":"2","key":"10.1016\/j.psj.2026.106471_bib0014","doi-asserted-by":"crossref","first-page":"467","DOI":"10.3390\/molecules26020467","article-title":"Application of pomegranate by-products in muscle foods: oxidative indices, colour stability, shelf life and health benefits","volume":"26","author":"Das","year":"2021","journal-title":"Molecules."},{"key":"10.1016\/j.psj.2026.106471_bib0015","doi-asserted-by":"crossref","first-page":"296","DOI":"10.1016\/j.jfda.2013.11.001","article-title":"Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of limnophila aromatica","volume":"22","author":"Do","year":"2014","journal-title":"J. Food Drug Anal."},{"key":"10.1016\/j.psj.2026.106471_bib0016","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3390\/antiox8100429","article-title":"A comprehensive review on lipid oxidation in meat and meat products","volume":"8","author":"Dom\u00ednguez","year":"2019","journal-title":"Antioxidants"},{"key":"10.1016\/j.psj.2026.106471_bib0017","unstructured":"Dragoev, S. G. 2.024. and Human Health."},{"key":"10.1016\/j.psj.2026.106471_bib0018","first-page":"211","article-title":"Meat colour: chemistry and measurement systems","volume":"2","author":"El-Din Ahmed Bekhit","year":"2018","journal-title":"Encycl. Food Chem."},{"key":"10.1016\/j.psj.2026.106471_bib0019","first-page":"74","article-title":"Antioxidant activity of lemongrass leaves in chicken burger","volume":"12","author":"Eldeeb","year":"2018","journal-title":"J. Environ. Sci. Toxicol. Food Technol."},{"key":"10.1016\/j.psj.2026.106471_bib0020","doi-asserted-by":"crossref","first-page":"108246","DOI":"10.1016\/j.meatsci.2020.108246","article-title":"Effects of Ephedra alata extract on the quality of minced beef meat during refrigerated storage: a chemometric approach","volume":"170","author":"Elhadef","year":"2020","journal-title":"Meat Sci."},{"key":"10.1016\/j.psj.2026.106471_bib0021","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1186\/s44399-024-00001-7","article-title":"Bio-modulation of specific biochemical markers linked with oxidative stability in frozen beef","volume":"1","author":"Evuen","year":"2025","journal-title":"BMC Agric."},{"key":"10.1016\/j.psj.2026.106471_bib0022","doi-asserted-by":"crossref","first-page":"86","DOI":"10.1016\/j.meatsci.2010.04.025","article-title":"Myoglobin and lipid oxidation interactions: mechanistic bases and control","volume":"86","author":"Faustman","year":"2010","journal-title":"Meat Sci."},{"key":"10.1016\/j.psj.2026.106471_bib0023","first-page":"1751","article-title":"Evaluation of antioxidant, cytotoxic and antimicrobial activity of phyllanthus acidus","volume":"8","author":"Foyzun","year":"2016","journal-title":"Int. J. Pharmacogn. Phytochem. Res."},{"key":"10.1016\/j.psj.2026.106471_bib0024","doi-asserted-by":"crossref","DOI":"10.1016\/j.bioorg.2021.105125","article-title":"New cytotoxic dichapetalins in the leaves of phyllanthus acidus: identification, quantitative analysis, and preliminary toxicity assessment","volume":"114","author":"Geng","year":"2021","journal-title":"Bioorg. Chem."},{"issue":"23","key":"10.1016\/j.psj.2026.106471_bib0025","doi-asserted-by":"crossref","first-page":"3970","DOI":"10.3390\/foods13233970","article-title":"Effect of Opuntia ficus-indica extract in pro-healthy chicken patties: physicochemical properties and oxidative stability","volume":"13","author":"Gon\u00e7alves","year":"2024","journal-title":"Foods"},{"key":"10.1016\/j.psj.2026.106471_bib0026","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1038\/s41598-025-86719-z","article-title":"Genetic diversity analysis of Phyllanthus acidus Skeels of north-east India: insights from multivariate analysis","volume":"15","author":"Hazarika","year":"2025","journal-title":"Sci. Rep."},{"key":"10.1016\/j.psj.2026.106471_bib0027","doi-asserted-by":"crossref","DOI":"10.1016\/j.afres.2025.101253","article-title":"The effects of Artocarpus lacucha fruit pulp extracts on the physicochemical characteristics, oxidative stability, and antimicrobial properties of raw chicken meatballs during refrigerated storage","volume":"5","author":"Hossain","year":"2025","journal-title":"Appl. Food Res."},{"key":"10.1016\/j.psj.2026.106471_bib0028","doi-asserted-by":"crossref","DOI":"10.1016\/j.meafoo.2025.100266","article-title":"Measurement : food assessment of anti-oxidative and antimicrobial activity of monkey jack pulp extract added to fresh chicken meatball at refrigerated condition","volume":"20","author":"Hossain","year":"2025","journal-title":"Meas. Food"},{"key":"10.1016\/j.psj.2026.106471_bib0029","doi-asserted-by":"crossref","first-page":"520","DOI":"10.1016\/j.meatsci.2014.05.022","article-title":"A structural approach to understanding the interactions between colour, water-holding capacity and tenderness","volume":"98","author":"Hughes","year":"2014","journal-title":"Meat Sci."},{"key":"10.1016\/j.psj.2026.106471_bib0030","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2020.109468","article-title":"Sensory implications of chicken meat spoilage in relation to microbial and physicochemical characteristics during refrigerated storage","volume":"128","author":"Katiyo","year":"2020","journal-title":"Lwt"},{"key":"10.1016\/j.psj.2026.106471_bib0031","doi-asserted-by":"crossref","first-page":"14","DOI":"10.3390\/molecules24224132","article-title":"Antioxidants of natural plant origins: from sources to food industry applications","volume":"24","author":"Louren\u00e7o","year":"2019","journal-title":"Molecules"},{"key":"10.1016\/j.psj.2026.106471_bib0032","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2021.108449","article-title":"A comprehensive review of advanced glycosylation end products and N- nitrosamines in thermally processed meat products","volume":"131","author":"Lu","year":"2022","journal-title":"Food Control"},{"key":"10.1016\/j.psj.2026.106471_bib0033","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1186\/s43014-022-00115-y","article-title":"Application of sodium diacetate, potassium lactate and calcium lactate as a microbial decontaminant during processing and storage of the traditional meatballs (rista)","volume":"5","author":"Mir","year":"2023","journal-title":"Food Prod. Process. Nutr."},{"key":"10.1016\/j.psj.2026.106471_bib0034","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3390\/foods12122308","article-title":"Antimicrobial and antioxidant edible films and coatings in the shelf-life improvement of chicken meat","volume":"12","author":"Moura-Alves","year":"2023","journal-title":"Foods"},{"key":"10.1016\/j.psj.2026.106471_bib0035","doi-asserted-by":"crossref","first-page":"1323","DOI":"10.5713\/ajas.17.0036","article-title":"Potential antioxidant and lipid peroxidation inhibition of phyllanthus acidus leaf extract in minced pork","volume":"30","author":"Nguyen","year":"2017","journal-title":"Asian-Australasian J. Anim. Sci."},{"key":"10.1016\/j.psj.2026.106471_bib0036","doi-asserted-by":"crossref","first-page":"1059","DOI":"10.12688\/f1000research.140134.1","article-title":"The complete chloroplast genome of phyllanthus acidus (L.) Skeels (Phyllanthaceae)","volume":"12","author":"Nguyen","year":"2023","journal-title":"F1000Research"},{"key":"10.1016\/j.psj.2026.106471_bib0037","doi-asserted-by":"crossref","first-page":"1026","DOI":"10.1016\/j.foodres.2018.01.075","article-title":"Synergistic effects of nutmeg and citrus peel extracts in imparting oxidative stability in meat balls","volume":"106","author":"Nishad","year":"2018","journal-title":"Food Res. Int."},{"issue":"12","key":"10.1016\/j.psj.2026.106471_bib0038","first-page":"2756","volume":"12","author":"Or\u0103dan","year":"2024","journal-title":"Fruit Extracts Incorporated into Meat Products as Natural Antioxidants, Preservatives, and Colorants"},{"key":"10.1016\/j.psj.2026.106471_bib0039","doi-asserted-by":"crossref","first-page":"150","DOI":"10.17221\/160\/2009-CJFS","article-title":"The effects of butylated hydroxyanisole, ascorbic acid, and \u03b1-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage","volume":"28","author":"Ozer","year":"2010","journal-title":"Czech J. Food Sci."},{"key":"10.1016\/j.psj.2026.106471_bib0040","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3390\/antiox9080670","article-title":"Influence of reheating methods and frozen storage on physicochemical characteristics and warmed-over flavor of nutmeg extract-enriched precooked beef meatballs","volume":"9","author":"Parvin","year":"2020","journal-title":"Antioxidants"},{"issue":"1","key":"10.1016\/j.psj.2026.106471_bib0041","first-page":"2409527","article-title":"The antioxidant capacity of rosemary and green tea extracts to replace the carcinogenic antioxidant (BHA) in chicken burgers","volume":"2017","author":"Pires","year":"2017","journal-title":"J. Food Qual."},{"key":"10.1016\/j.psj.2026.106471_bib0042","doi-asserted-by":"crossref","first-page":"54","DOI":"10.1016\/j.meatsci.2017.09.002","article-title":"Antioxidant potential of haematococcus pluvialis extract rich in astaxanthin on colour and oxidative stability of raw ground pork meat during refrigerated storage","volume":"135","author":"Pogorzelska","year":"2018","journal-title":"Meat Sci."},{"issue":"6","key":"10.1016\/j.psj.2026.106471_bib0043","doi-asserted-by":"crossref","first-page":"840","DOI":"10.3390\/ani14060840","article-title":"Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: an Overview 14","volume":"14","author":"Ponnampalam","year":"2024","journal-title":"Animals"},{"key":"10.1016\/j.psj.2026.106471_bib0044","doi-asserted-by":"crossref","DOI":"10.1016\/j.psj.2025.105572","article-title":"Effects of Sesame and Cinnamon extract on physicochemical characteristics, oxidative stability, and antimicrobial activity in fresh poultry meatballs at refrigerated storage","volume":"104","author":"Rabby","year":"2025","journal-title":"Poult. Sci."},{"key":"10.1016\/j.psj.2026.106471_bib0045","unstructured":"Rahman, M., R. Habib, S. M. R. Hasan, M. Aktar, S. Rana, and S. R. Antibacterial. 2011. International Journal of Drug Development & Research Available online http:\/\/www.ijddr.in Covered in Official Product of Elsevier, The Netherlands \u00a9 2010 IJDDR ANTIBACTERIAL, CYTOTOXIC AND ANTIOXIDANT POTENTIAL OF METHANOLIC EXTRACT OF PHYLLANTHUS ACIDU. 3:154\u2013161."},{"key":"10.1016\/j.psj.2026.106471_bib0046","doi-asserted-by":"crossref","first-page":"1279","DOI":"10.5713\/ab.21.0444","article-title":"Antioxidant activity of Cinnamomum cassia extract and quality of raw chicken patties added with C. cassia powder and pleurotus sajor-caju powder as functional ingredients during storage","volume":"35","author":"Rakasivi","year":"2022","journal-title":"Anim. Biosci."},{"key":"10.1016\/j.psj.2026.106471_bib0047","doi-asserted-by":"crossref","first-page":"115574","DOI":"10.1016\/j.lwt.2023.115574","article-title":"Effect of Incorporation of Pumpkin Seed Powder and Chia Seed Powder on Storage Stability of fiber Enriched Chicken Meat Nuggets","volume":"191","author":"Rani","year":"2024","journal-title":"Lwt"},{"key":"10.1016\/j.psj.2026.106471_bib0048","doi-asserted-by":"crossref","first-page":"3969","DOI":"10.1002\/fsn3.1258","article-title":"Effects of encapsulated rosemary extract on oxidative and microbiological stability of beef meat during refrigerated storage","volume":"7","author":"Rashidaie Abandansarie","year":"2019","journal-title":"Food Sci. Nutr."},{"key":"10.1016\/j.psj.2026.106471_bib0049","doi-asserted-by":"crossref","first-page":"1170","DOI":"10.1080\/09603123.2024.2382900","article-title":"Protective potential of onion eco-extract: safeguarding chicken patties from oxidative deterioration","volume":"35","author":"Rguez","year":"2025","journal-title":"Int. J. Environ. Health Res."},{"key":"10.1016\/j.psj.2026.106471_bib0050","first-page":"1","article-title":"Myoglobin and hemoglobin: discoloration, lipid oxidation, and solvent access to the heme pocket","volume":"6","author":"Richards","year":"2022","journal-title":"Meat Muscle Biol."},{"key":"10.1016\/j.psj.2026.106471_bib0051","volume":"201","author":"Sze Wei","year":"2024","journal-title":"Methylcellulose Replacement with Different Enzymatically Treated Plant Fibres as a Binder in the Production of Plant-based Meat Patties"},{"key":"10.1016\/j.psj.2026.106471_bib0052","doi-asserted-by":"crossref","DOI":"10.1016\/j.jep.2020.112610","article-title":"Phyllanthus acidus (L.) skeels: a review of its traditional uses, phytochemistry, and pharmacological properties","volume":"253","author":"Tan","year":"2020","journal-title":"J. Ethnopharmacol."},{"key":"10.1016\/j.psj.2026.106471_bib0053","doi-asserted-by":"crossref","first-page":"669","DOI":"10.1016\/j.jfca.2006.01.003","article-title":"Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts","volume":"19","author":"Thaipong","year":"2006","journal-title":"J. Food Compos. Anal."},{"key":"10.1016\/j.psj.2026.106471_bib0054","doi-asserted-by":"crossref","first-page":"3076","DOI":"10.20546\/ijcmas.2019.802.360","article-title":"Antioxidant and antimicrobial effect of Oregano essential oil on shelf-life of chicken patties","volume":"8","author":"Thakur","year":"2019","journal-title":"Int. J. Curr. Microbiol. Appl. Sci."},{"key":"10.1016\/j.psj.2026.106471_bib0055","first-page":"235","article-title":"Bacteriological and physicochemical analysis of groundwater in selected communities in Obio Akpor, Rivers State","volume":"7","author":"Ugbaja","year":"2015","journal-title":"Nigeria. Microbiol. Res. J. Int."},{"key":"10.1016\/j.psj.2026.106471_bib0056","doi-asserted-by":"crossref","first-page":"471","DOI":"10.26656\/fr.2017.5(1).469","article-title":"Proximate composition analysis of chicken burgers from night market stalls and selected fast-food restaurants","volume":"5","author":"Unzil","year":"2021","journal-title":"Food Res."},{"key":"10.1016\/j.psj.2026.106471_bib0057","doi-asserted-by":"crossref","first-page":"352","DOI":"10.1080\/10942912.2024.2317744","article-title":"Augmenting the oxidative stability of chicken nuggets by incorporating cumin and black cumin as natural preservatives","volume":"27","author":"Usman","year":"2024","journal-title":"Int. J. Food Prop."},{"key":"10.1016\/j.psj.2026.106471_bib0058","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3390\/antiox10091396","article-title":"Natural antioxidants from endemic leaves in the elaboration of processed meat products: current status","volume":"10","author":"Vel\u00e1zquez","year":"2021","journal-title":"Antioxidants"},{"key":"10.1016\/j.psj.2026.106471_bib0059","author":"Vujadinovi\u0107","year":"2014","journal-title":"Cook Loss as a Function of Meat Heat Treatment and Regime"},{"key":"10.1016\/j.psj.2026.106471_bib0060","first-page":"1","author":"Xin","year":"2025","journal-title":"New Terpenoids and Lignans from Phyllanthus Acidus Fruits with Antioxidant Activity Inc"},{"issue":"22","key":"10.1016\/j.psj.2026.106471_bib0061","doi-asserted-by":"crossref","first-page":"3594","DOI":"10.3390\/foods11223594","article-title":"Dietary Heme-containing proteins: structures, applications and challenges","volume":"11","author":"Xing","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.psj.2026.106471_bib0062","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2019.06.002","article-title":"Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage","volume":"112","author":"Yim","year":"2019","journal-title":"Lwt"},{"key":"10.1016\/j.psj.2026.106471_bib0063","doi-asserted-by":"crossref","first-page":"2715","DOI":"10.1007\/s10068-024-01618-9","article-title":"Effectiveness of organic acids for inactivating pathogenic bacteria inoculated in laboratory media and foods: an updated minireview","volume":"33","author":"Yoon","year":"2024","journal-title":"Food Sci. Biotechnol."},{"key":"10.1016\/j.psj.2026.106471_bib0064","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2019.107972","article-title":"Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage","volume":"161","author":"Zahid","year":"2020","journal-title":"Meat Sci."},{"key":"10.1016\/j.psj.2026.106471_bib0065","first-page":"181","article-title":"Effect of adding lemongrass (Cymbopogon citratus) extract on quality characteristics of chicken burger during frozen storage","volume":"9","author":"Zaki","year":"2022","journal-title":"J. Food Qual. Hazards Control"},{"key":"10.1016\/j.psj.2026.106471_bib0066","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/j.fshw.2015.11.003","article-title":"Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality","volume":"5","author":"Zhang","year":"2016","journal-title":"Food Sci. Hum. Wellness"},{"key":"10.1016\/j.psj.2026.106471_bib0067","doi-asserted-by":"crossref","first-page":"2276","DOI":"10.1080\/10408398.2022.2122922","article-title":"Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: a review","volume":"64","author":"Zhu","year":"2024","journal-title":"Crit. Rev. Food Sci. Nutr."},{"issue":"1","key":"10.1016\/j.psj.2026.106471_bib0068","doi-asserted-by":"crossref","first-page":"34","DOI":"10.1007\/s13659-024-00454-y","article-title":"Pacidusin B isolated from Phyllanthus acidus triggers ferroptotic cell death in HT1080 cells","volume":"14","author":"Zhu","year":"2024","journal-title":"Nat. Products Bioprospect."},{"key":"10.1016\/j.psj.2026.106471_bib0069","doi-asserted-by":"crossref","first-page":"1078201","DOI":"10.3389\/fnut.2022.1078201","article-title":"Microbial diversity of meat products under spoilage and its controlling approaches","volume":"9","author":"Zhu","year":"2022","journal-title":"Front. Nutr."},{"key":"10.1016\/j.psj.2026.106471_bib0070","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2020.109718","article-title":"Effects of Nigella sativa L. seed extracts on lipid oxidation and color of chicken meatballs during refrigerated storage","volume":"130","author":"Zwolan","year":"2020","journal-title":"Lwt"}],"container-title":["Poultry Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0032579126000982?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0032579126000982?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,4,3]],"date-time":"2026-04-03T20:19:30Z","timestamp":1775247570000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0032579126000982"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,4]]},"references-count":70,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2026,4]]}},"alternative-id":["S0032579126000982"],"URL":"https:\/\/doi.org\/10.1016\/j.psj.2026.106471","relation":{},"ISSN":["0032-5791"],"issn-type":[{"value":"0032-5791","type":"print"}],"subject":[],"published":{"date-parts":[[2026,4]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Effects of Arbaroi (Phyllanthus acidus) pulp extract on physicochemical characteristics, oxidative stability and antimicrobial activity in chicken patties at refrigerated storage","name":"articletitle","label":"Article Title"},{"value":"Poultry Science","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.psj.2026.106471","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier Inc. on behalf of Poultry Science Association Inc.","name":"copyright","label":"Copyright"}],"article-number":"106471"}}