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Review Article | DOI: https://doi.org/10.31579/2640-1053/217
Food Control, Faculty of Veterinary Medicine, Benha University, Egypt.
*Corresponding Author: Fahim A. Shaltout. Food Control, Faculty of Veterinary Medicine, Benha University, Egypt.
Citation: Fahim A. Shaltout, (2024), Up to date data base about using of Meat as a functional food, J Cancer Research and Cellular Therapeutics, 8(7); DOI:10.31579/2640-1053/217
Copyright: © 2024, Fahim A. Shaltout. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Received: 15 November 2024 | Accepted: 22 November 2024 | Published: 29 November 2024
Keywords: ingredients; vegetables; fibres; extracts; traditional meat industry; consumer demand; agrofood
A number of studies have attempted to show how the addition of the various ingredients, the vegetables, the fibres, the extracts, as well as the removal of the fats and the additives could transform the conventional perception of the meat and the meat products types into one of healthy living. This article examines potential future trends in the agrofood industry and provides an updated version of recent studies on the subject. It analyses the changes that have taken place in the traditional meat industry as the agrofood industry's global forces increasingly focus it on the development and manufacturing of the functional foods types.
The trend toward functional foods types has led to the publication of several articles describing studies of the effects of including 1or more ingredients with functional properties in various types of food, within which the meat and the meat products deserve special attention. The object of including functional ingredients in the case of the meat is not only concerned with providing it with certain desirable properties but an attempt to change its image in these health-conscious days. The meat industry is one of the most important in the world and, whether as a result of the consumer demand or because of the ferocious competition in the industry, research into new products is continuous. However, such research and the launch of new products is directed at providing healthy alternatives to what has frequently been accused of causing a variety of pathologies (1-6). This unfortunate image derives mainly from the content of fat, saturated fatty acids, and cholesterol and their association with cardiovascular diseases, some types of cancer, obesity, and so forth. Regarding obesity, it is very important to understand how the meat or the meat products affects biological and physiological mechanisms of appetite, satiety, and long-term behavior. The meat and the meat products types show highly satiating characteristics and, in this respect, the functional foods types could be a food-related solution because these types of products could be designed to be less calorifically dense and while remaining more highly satiating and tasty. In this way, the food types industry in general, the meat and related products types industry in particular, could contribute to making lives easier and more active. The meat is associated with cholesterol, and although it is now accepted that the dietary intake of cholesterol has little bearing on the plasma cholesterol, for consumers this is another negative influence on the meat’s health image (7-12). In some cases, the consumer is confused by multiple messages from multiple sources, public skepticism about expert opinion, the public misunderstanding of reports on scientific findings and results, increased media coverage accompanied by the recommendations for corporate marketing strategies and the health claims, and competing real-life and lifestyle demands. Furthermore, the food packaging could have a very important influence on the food types intake. The underlying idea behind functional food is to reduce the prevalence of chronic diseases by curbing the consumption of habitually consumed foods. The formulation of foods types according to the beneficial effects that their non-nutritional ingredients may have for the consumer has become an area of great interest for the large food types companies, including the meat sector (13-18). Although there is no exact definition of what a functional food is and many consider that it is a concept still under development, among the most widely accepted definition from a European point of view is that mentioned, namely that “a food may be considered functional if it contains a component (be it nutrient or not) with a selective effect on one or various functions of the organism, whose positive effects justify that it can be regarded as functional (physiological) or even healthy.” A food can be regarded as functional if it is satisfactorily demonstrated to beneficially affect 1 or more target functions in the body, beyond adequate nutritional effects, in a way that is relevant to either improved health or well-being and/or to a reduction in the risk of disease. A functional food must remain food and it must demonstrate its effects in amounts that can normally be expected to be consumed in the diet: it is not a pill or a capsule, but part of the normal food pattern. European consumers are more critical and less unconditional than Americans with this type of product because Europeans have recently suffered a sequence of food safety scares. Among the countries in the world, perception is very different; for example, in Denmark, consumers are very suspicious of functional foods types, which they judge as “unnatural and impure” (19- 24). As far as meat is concerned, the modifications to which it may be subjected to confer functional properties on it are based on modifications to the feed an animal receives or on postmortem manipulation of the carcass. By the 1st means, the lipid, the fatty acid, and vitamin E content can be modified, whereas by the 2nd, fat can be removed by mechanical processes. Regarding the meat products types, efforts are mainly directed toward their reformulation by modifying the lipid and the fatty acid content, and/or by adding a series of functional ingredients (the fiber, the vegetal proteins, the monounsaturated or the polyunsaturated fatty acids, the vitamins, calcium, the phytochemicals, and so forth). The meat and the meat products types are essential for a balanced diet, although it must be remembered that they are susceptible to modifications to give them a “healthier” appearance(25-30). The object of this article is to evaluate the effect of adding the func-tional ingredients on the physical, chemical, and sensory characteristics of foods types, especially the meat and its related products types, as understood from recently published scientific articles. Functional modifications in the meat and the meat products types The meat and the meat products types are essential in the diet of developed countries. Their principal components, besides water, are proteins and fats, with a substantial contribution of vitamins and minerals of a high degree of bioavailability. Both the meat and its associated products types can be modified by adding the ingredients considered beneficial for the health or by eliminating or reducing the components that are considered harmful. In this way, a series of the foods types can be obtained which, without altering their base, are considered “healthy (31- 36).”
The Modification of the fatty acid and cholesterol levels in the meat
The meat is in a major source of fat in the diet, especially of saturated fatty acids (SFA), which have been implicated in diseases associated with modern life, especially in developed countries. The ratio of n- 6: n-3 polyunsaturated fatty acids (PUFA) is a risk factor in cancers and coronary heart disease, especially the formation of blood clots leading to a heart attack. Levels of n-3 PUFA in pigs fed a linseed diet produced higher levels of thiobarbituric acid reactive substances (TBARS) after conditioning for 10 days followed by simulated retail display for a further 7 days, although the display period had no impact on the sensorial characteristics such as muscle color (saturation) (37-42). The selection of breeds and genetic lines within breeds, changes in animal feeding practices, including some feed additives (probiotics, antibiotics, and so forth), and intervention in animal metabolism (anabolic implants, -agonist, growth hormone, etc.) are the main tools used to achieve a reduction in carcass fat content, although many such practices are not authorized in the European Union. Compared unweaned lambs and lambs weaned at 40 d of age, fattened at pasture and slaughtered at 28 kg live weight, to observe the effect on the meat quality and fatty acid composition, the weaning status was seen to affect the fatness and quality characteristics of the meat (of lambs raised at pasture) more than the type of feed. A further decrease in the intramuscular fat content would decrease the meat quality attributes, especially juiciness and flavor, which are already impaired in some cases. Variations in the fatty acid composition have an important effect on firmness or softness of the fat in meat, especially the subcutaneous and the intermuscular (carcass) fats but the intramuscular (the marbling) fat (43-48). The effect of fatty acids on the meat shelf life is explained by the propensity of unsaturated fatty acids to oxidise, leading to the development of the rancidity as display times increases. Changes in fatty acid composition have not been directly linked to changes in myoglobin oxidation and muscle color in many of the pork studies. In the studies of the rabbit meat, confirmed that meat enrichment in n- 3 PUFA did not cause any increase in the oxidation level. The -linolenic acid–vitamin E diet favored the accumulation of long chain polyunsaturated n-3 in the meat and improved its oxidative stability and consequently its nutritional value. in studies about feeding linseed to increase the n-3 PUFA in pork meat, confirmed the potential of pork to supply valuable n-3 PUFA to the human diet, finding that it may be readily manipulated to increase the concentrations. The conjugated linoleic acid (CLA) has been recognized as having anticarcinogenic and antioxidative properties in several animal models. The concentration of CLA was significantly increased by the substitution of fat. Storage for 14 d had little effect on the CLA concentration in beef patties. Substituted CLA sources for the fat improved the color stability possibly by inhibition of the lipid oxidation and the oxymioglobin oxidation (49- 54).
The Addition of the vegetal oils to the meat products types
The olive oil is the most monounsaturated vegetable oil. It has a high biological value, and its consumption is related to a decreased risk of the heart disease and the breast cancer. The vegetable oils have been used as partial substitutes of the pork backfat in the low-fat frankfurters and other types of the cooked product giving rise to products types with more adequate fatty acid profiles and cholesterol levels than the traditional ones. The studies concerning the use of olive oil to replace (0% to 100%) the pork backfat for the production of the low-fat frankfurters, The higher levels of the olive oil had the lowest acceptability, although the color attributes were unaffected. The manufactured traditional Spanish sausage, replacing 0% to 30% of pork backfat by the pre-emulsified olive oil. The oleic and linoleic acid levels increased and the cholesterol content was reduced, while the sensorial characteristics, (the texture and the color) were comparable with those of commercial products types. The results pointed to the possibility of replacing the pork backfat with the olive oil (up to 25%) to increase the nutritional status. The addition of the olive oil to sausages was more effective than using the vacuum-storing methods in avoiding the lipid oxidation during the storage and increased the monounsaturated fatty acids fraction (MUFA) (55-d 60). The replacement of 20% pork backfat with the olive oil does not affect the weight losses and makes the sausages lighter in the color and more yellow. The product has an acceptable odor and taste but unacceptable appearance because of the intensively wrinkled surfaces and the development of casing the hardening. The replacement of 20% pork backfat by the olive oil in the high and reduced fat Greek sausages led to significant decrease in the oxidation process and significantly increased the MUFA content in “salami” products types, The partial substitution of the pork backfat by extra virgin olive oil did not substantially affect the chemical, the physical, and the sensory characteristics of the products types, with the exception of the water activity and the firmness. The addition of the extra virgin olive oil, which is rich in the unsaturated fatty acids, did not reduce the shelf life in the terms of lipid oxidation, probably due to the antioxidant effect of both the polyphenols and the tocopherols. The sensory analyses did not point to differences from the traditional formulation. An alternative to using this vegetable oil, which has a high unsaturated fatty acid content and is liquid at room temperature, is to use the interesterified vegetable oils (IVOs). These oils can be used as a fat replacer to modify the fatty acid composition of the frankfurters and the Turkish type salami without any detrimental changes in the sensory characteristics. The produced frankfurters with IVOs prepared from the palm, the cottonseed, and the olive oils and found that replacing the beef fat (10%) with IVOs (60% to 100%) led to a significant increase in the oleic and the linoleic acid content and the PUFA: SFA ratio without any change in the appearance, the color, the texture, the flavor, or other sensory characteristics. The addition of the high oleic sunflower oil to the low-fat frankfurters as a source of the monounsaturated fat. The resulting product was healthier due the higher contents of the unsaturated and the essential fatty acids, without any negative sensory characteristics. The Linseed oil is another source of the fat. The substitution of the pork backfat with the linseed oil in the manufacture of the dry-fermented sausages decreased the n- 6:n-3 ratio (from 14.1 to 2.1) as a consequence of the increase in - linolenic acid, this had a relevant influence on the nutritional quality of the products types, without substantially modifying the flavor or the oxidation(61- 66).
The Addition of the soy
The Plant-derived proteins from the soybeans have been used in traditional comminuted meat products types (30?t) as meat replacements. Soy proteins (flours, concentrates, and isolates) are more commonly used in processed meat products types for their functional properties and relatively low cost compared with lean meat. Soy proteins have been incorporated in these products types for their water- binding and fat-binding ability, enhancement of emulsion stability, and increased yields. Soya protein lowers blood lipid levels compared with animal protein. The diets low in saturated fat and cholesterol that include 25 g soy protein per day may reduce the risk of heart disease. Intact soy (with isoflavones) has a greater effect on reducing low-density lipoprotein (LDL) and total cholesterol concentrations than extracted soy. Soy isoflavones include compounds such as daidzin, genistin, daidzein, and genistein. However, it has recently been recognized that the isoflavones contained in vegetable proteins may have a detrimental impact on mammals that consume the vegetable protein. The Soy oil contains approximately 0.2 g plant sterols per 100 g. The Plant sterols and plant stanols are associated with lowering plasma LDL cholesterol at intakes of 2 to 3 g/day. The Soy has been described as being useful in the prevention and treatment of cancer, osteoporosis, and in the relief of menopausal symptoms. Some researches have studied the use of the soy derivates in meat products types. The addition of Soy protein isolates (SPI) (2.5%) to chorizo raw sausage and found that it prevented drip loss of vacuum-packaged chorizos during refrigerated storage and did not affect the organoleptic and microbiological properties during shelf life of 14 day (67-72). Soy protein isolate has been added in low-fat bologna, too. characterized this product and concluded that SPI (2%) can be incorporated as fat replacer without any detrimental physicochemical and textural characteristics being noted in the product, except for color values. The addition of SPI did not seem to change the ultrastructure of the meat protein gel matrix, and no interactions were noted with meat proteins. In other studies by the same authors, 4.4% SPI resulted in a softer texture of low-fat bologna and did not affect the another chemical parameters (181- 186). incorporated thermally/enzymatically obtained soy protein isolates (2%) in pork frankfurters. They concluded that heat and enzyme-hydrolyzed soy proteins affected texture properties differently, the 1st improving hardness and 2nd reducing hardness, cohesiveness, and breaking strength. The replacement of pork backfat with soy oil has been studied. The addition of soy oil did not modify the percentage of water or protein and the pH in fermented sausages. With the addition of pre-emulsified soy oil, cholesterol hardly decreased and oxidation was not modified. Saturated and monounsaturated fatty acids decreased, and polyunsatutared increased due the significant increase in linoleic and - linolenic acids. In the texture profile analyses, the sensory analysis and color did not show significant differences from commercial products types (73-78). Another product, soy protein concentrate mixed with carrageenan (0% to 3%), was investigated in comminuted scalded sausage. The addition favorably affected the water- holding capacity and thermal stability of the processed sausages regardless of the fat content. It did not improve the textural parameters, and no significant influence on color parameters was observed. Addition of natural extracts with antioxidant properties Lipid oxidation is one of the causes for the deterioration of meat and derivatives because their appearance determines the onset of a large number of undesirable changes in flavor, texture, and nutritional value. The rate of lipid oxidation can be effectively retarded by the use of antioxidants. Synthetic antioxidants were widely used in the meat industry, but consumer concerns over safety and toxicity pressed the food industry to find natural sources. Natural antioxidants extracted from plants such as rosemary, sage, tea, soybean, citrus peel, sesame seed, olives, carob pod, and grapes can be used as alternatives to the synthetic antioxidants because of their equivalent or greater effect on the inhibition of lipid oxidation. The human intake of green tea decreases total cholesterol, increases the high-density lipoprotein (HDL) fraction, and decreases lipoprotein oxidation (175-180). The addition of tea catechins to cooked red meat and poultry, the addition at 300 mg/kg minced muscle significantly inhibited the pro-oxidative effect of NaCl and controlled lipid oxidation in cooked muscle patties. The high affinity of tea catechins for lipid bilayers of muscle and their radical scavenging abilities may provide a possible mechanism to explain the inhibition of lipid oxidation in cooked muscle food. The functional properties of raw and cooked pork patties with added irradiated green tea leaf extract was studied. This extract did not have negative effects on the physical and sensory properties and had beneficial biochemical properties; the researchers concluded that irradiated green tea extract powder can be used to add functional properties to pork patties. added irradiated, freeze-dried green tea to cooked pork patties. The results show that this ingredient had no negative effects on the physical and sensory properties. Lipid oxidation was lower and showed less cooking loss. The patties with added the green tea leaf extract had beneficial biochemical properties. Another extract used in the meat products types is rosemary, from whose leaves a large number of phenolic compounds with antioxidant activities have been isolated. These include carnosol, carnosic acid, rosmanol, epirosmanol, isorosmanol, rosmarinic acid, rosmaridiphenol, and rosmariquinone. manufactured wiener sausages with this extract, and no lipid oxidation was observed in the product during long-term frozen storage. Wieners containing rosemary appeared to have slower rates of oxidation than those without antioxidant (79- 84).
Sodium chloride control
Due to the role of sodium in the development of hypertension in sodiumsensitive individuals, public health and regulatory author-ities have recommended a reduced dietary intake of sodium choride. However, intake still exceeds the nutritional recommendations in many countries. The main source of the sodium chloride in the meat products types is salt (NaCl), and its reduction in the meat products types is an important goal for decreasing overall the dietary sodium. Because the salt contributes to water and fat binding in the meat products types, its reduction has an adverse effect on these parameters increasing cooking loss and weakening the texture (169,-174). Although the meat as such is relatively poor in the sodium, containing only 50 to 90 mg of the sodium per 100 g, the sodium content of the meat derivatives is much higher because of the the salt content, which may reach 2% in the heat-treated products types and as much as 6% in uncooked cured products types, in which drying (loss of moisture) increases the proportion even further. Estimates taking eating habits into account suggest that approximately 20% to 30% of the common salt intake comes from the meat and the meat derivatives. The physical and the sensory properties of the low-salt phosphate-free frankfurters and concluded that when the frankfurters were made without the phosphate, additional the nonmeat ingredients (modified tapioca starch, sodium citrate, and wheat bran) were needed when the salt contents was below 1.5%. Salt directly affects frying loss, water and fat binding, firmness, saltiness, and flavor intensity (85- 90). The evaluation of the quality characteristics of low-salt bologna-type sausage manufactured with sodium citrate, carboxymethyl cellulose, and carrageenan. The results show that in low-salt sausages containing less than 1.4% NaCl, the use of these ingredients decreased frying loss and increased saltiness, but the conclusion was that in low-salt sausages, no additive alone is recommended. In the same study, salt affected frying loss, firmness, saltiness, juiciness, and flavor intensity. calcium ascorbate as a potential partial substitute for NaCl in dry-fermented sausages, in which substitution caused higher acidification as a result of greater lactic acid bacteria development, probably due to the presence of calcium. Partial replacement of NaCl by calcium ascorbate seems to be a viable way of decreasing sodium in dry-fermented sausages. It would imply enrichment in ascorbate and calcium with advantages from the nutritional point of view. The salt reduction affects L*, a*, and b* CIELAB coordinates (Commission Internationale de l’Eclariage) and affects hardness, gumminess, and chewiness (91-96).
Addition of fish oils
Oils in the form of n-3 polyunsaturated fatty acids occur mainly in cold water fish, whereas n-6 polyunsaturated fatty acids come mainly from plants and saturated fatty acids from animal sources. Diets in which cold water fish such as mackerel (Scomber scombrus), salmon (Salmo salar), halibut (Hippoglossus hippoglossus), and trout (Oncorhynchus mykiss) are the main staple are associated with reduced incidence of coronary heart disease but an increased risk of hemorrhage (163-168). Epidemiological, clinical, and biochemical studies have provided a great deal of evidence about the protective effect of n-3 polyunsaturated fatty acids against some common cancers such as the breast and the colon cancer, the rheumatoid arthritis, the inflammatory bowel diseases, and the cardiovascular diseases. The Levels of dietary fish oil and the dietary antioxidant significantly influence the n-3 fatty acid and the cholesterol content of the meat lipids types. The addition of fish oil (2% to 4%) to the diet of chickens used to make it, no significant differences were found in pH, cooking yield and moisture, fat, protein, ash and cholesterol contents, and sensory quality. These frankfurters had higher contents of eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA), but a lower content of n-6 fatty acids. The manufactured salchichon using the backfat and the meat enriched in the polyunsaturated n-3 fatty acids and _-tocopherol, concludeing that it is possible to manufacture dry-fermented sausages enriched in n-3 PUFAs without the adverse effects on its composition, the lipid stability, the textural, and the sensory properties (97- 102).
Addition of vegetal products types
The Vegetables are the main ingredient of a range of the meat-free dishes and convenience products types such as the vegetable burgers, the vegetable based sausages, the vegetable grills, and the ready meals types. The attributes of vegetables include high fiber, low fat, and low energy density. Particular types of vegetables can be a good source of the vitamins including the vitamin C, the folic acid, other B vitamins, the vitamins E and K, the potassium, the dietary antioxidants such as the carotenoids and the flavonoids, and a range of other potentially beneficial phytochemicals. The Protein derivatives of vegetable origin have been used in the meat products types for technological purposes to reduce formulation costs, and they have even been used for their nutritional value. The use of wheat protein as a meat alternative is a relatively recent development. The protein is essentially made from gluten that has been processed and extruded to resemble the texture of the meat (157-162). The effect of adding different decorticated legume flours to the buffalo meat burgers and showed that the inclusion of the roasted black gram flour led to lower the thiobarbituric acid values before frying and found the burger organoleptically acceptable even after storage at –16 ± 2 °C for 4 mo. The Nuts provide high levels of protein. Several studies have demonstrated an inverse association between nut consumption and the risk of the cardiovascular diseases (CHD). Although nuts are high in the fat, they contain a high proportion of unsaturated fats, including monounsaturated fats, which can contribute a cholesterol-lowering effect when used to replace dietary fatty acids and/or carbohydrate. Walnuts, peanuts, and almonds are a source of _ the linolenic acid, as are mycoprotein and soya oil. The Nuts contain dietary fiber and various bioactive compounds such as plant sterols, which have cholesterol lowering properties. The addition of walnuts affects the cooking properties, color, texture, and sensory attributes, making the product softer and providing it with better water-binding properties. Product morphology studies suggested that walnut interferes with the formation of protein network structures (103- 108).
Addition of fiber
Epidemiological research has demonstrated a relationship between a diet containing an excess of the energy-dense foodstypes rich in fats and sugar and the emergence of a range of chronic diseases, including colon cancer, obesity, cardiovascular diseases, and several other disorders an increase in the level of dietary fiber in the daily diet has been recommended. The presence of fiber in the foods types produces a diminution in their caloric content (151-156). The Fiber is suitable for addition to meat products types and has previously been used in the cooked meat products types to increase the cooking yielddue to its water-binding and fat-binding properties and to improve texture. Various types of fiber have been studied alone or combined with other ingredients for formulations of the reduced-fat meat products types, largely ground and the restructured products types, and meat emulsions (109- 114). The Rye bran was used as a fat substitute in the production of the meatballs. Rye consumption has been reported to inhibit breast and colon tumor growth in animal models, to lower glucose response in diabetics, and to lower the risk of the death from the coronary heart disease. The addition of rye bran to the meatballs at the levels assayed (5% to 20%) improved their nutritional value and health benefits. The total trans fatty acid content was lower and the ratio of the total unsaturated fatty acids to total saturated fatty acids was higher in the samples with added rye bran. The same samples were lighter and yellower than the control samples. The authors concluded that this type of fiber can be used as dietary fiber source (115- 120). Another source of fiber is oat. Many of the characteristics of oat fiber such as its waterabsorption capacity could potentially benefit products types such as fatfree frankfurters and low-fat bologna. Oat products types have achieved a very positive consumer image because of the health benefits that have been associated with their consumption. Oat was added to determine the effects on the quality characteristics of light bologna and fat-free frankfurters. Different types of oat fiber were used, high absorption (HA) or bleached oat (BL) fiber at levels up to 3%. The results indicated that the addition of both types of oat fiber produced greater yields and a lighter red color. Purge was reduced with oat fiber at 3%. Product hardness increased for bologna. It has been reported that oat bran and oat fiber provide the flavor, texture, and mouthfeel of fat in ground beef and pork sausages (121- 126). The components of dietary fiber include fructooligosaccharides (FOS), a generic name for all nondigestible oligosaccharides composed mainly of fructose. The effect of a short-chain FOS on cooked sausages. The addition did not affect the pH, aw or weight losses because the presence of soluble dietary fiber (SDF) leads to a compact gel structure and therefore prevents proteins from retaining the water. The energy values decreased from 279 kcal/100 g in the conventional control to 187 kcal/100 g in the reduced-fat sausages with 12?dedfiber at 12% SDF. The hardness of the samples with SDF was lower, and the overall acceptability in the sensory analysis was higher in samples with 12% SDF. Another SDF is the inulin, which can be used as a fat substitute mainly in the nonmeat foods types (the cakes, the chocolates, the dairy products types, the spreads) because of its contributions to better mouthfeel, enhanced flavor, and low-caloric value (1.0 kcal/g). The Low-fat, dry-fermented sausages with a fat content close to 50 and 25% of the original amount and supplemented with 7.5 and 12.5% of inulin. The results indicate that inulin impacts a softer texture and a tenderness, springiness, and adhesiveness very similar to that of conventional sausages. A low-calorie product (30% of the original) can be obtained with approximately 10% inulin (127- 132). The Epidemiological studies have shown that the consumption of fruits and vegetables imparts health benefits, for example, reduced the risk of coronary heart disease, the stroke, and certain types of the cancer. Apart from the dietary fiber, the fruits and the vegetables contain health benefits that are mainly attributed to the organic micronutrients such as the carotenoids, the polyphenolics, the tocopherols, the vitamin C, and others. The Inner pea fiber was identified as an ingredient capable of retaining high fat and water in the ground beef. The Inner pea fiber is manufactured from the inner cell walls of the yellow field peas and contains approximately 48% fiber, 44% starch, and 7% protein. This fiber may improve the sensory properties of the lower fat ground beef by retaining substantial amounts of both the moisture and the fat that are normally lost during cooking. This source was added in a dry form to lower-fat beef patties (10% and 14%), in which it improved tenderness and cooking yield without having negative effects on juiciness and flavor (133-138). Another important source of fiber is fruits, which can be obtained as byproducts types of plant food processing. The Citrus byproducts types (the lemon albedo and the orange fiber powder) have been added, at different concentrations, to cooked and dry-cured sausages with excellent results. The Lemon albedo was added at different concentration (2.5% to 10%) to the cooked sausages and the dry-cured sausages. The addition of the lemon albedo to both sausages had healthy effects due to the presence of active biocompounds, which induced a decrease in residual nitrite levels. The Sausages with 2.5% to 7.5% lemon albedo added had sensory properties similar to conventional sausages. The Orange fiber powder was added at different concentrations (0.5% to 2%) to cooked sausages (bolognas). The results showed that the addition improved the nutritional value, decreased the residual nitrite level, and delayed the oxidation process as determined by the TBA values and the red color. Citrus fiber at all concentrations made the products types harder and less springy and chewy. All the samples had a similarly good score in the sensory analysis, except the sample with 2% citrus fiber. The effect of adding cereal and fruit fibers on the sensory properties of reduced-fat, dry-fermented sausages. The cereal (wheat and oat) and fruit (peach, apple, and orange) dietary fibers were added at 1.5% and 3% concentrations (139,140,141,142,143 and 144). The addition of dietary fiber from cereals and fruits at 1.5% resulted in sausages with a final fiber content, after ripening, of about 2%, which represents an improvement in their nutritional properties and provides an acceptable sensory profile. Higher amounts of fiber (3%) increased the hardness, resulting in products types with a lower sensory quality. The best results in this study were obtained with sausages containing 10% pork backfat and 1.5% fruit fiber. The orange fiber provides the best results with sensory properties similar to those of conventional sausage (145-150).
The Meat and the meat products types can be altered by removing or lowering ingredients that are deemed detrimental or by introducing ingredients that are thought to be healthful. By adding these components to the meat products types, processors can enhance the goods' nutritional value and overall wellness. The usage of these compounds leads to goods with inferior sensory and physicochemical quality—particularly when they are added in excessive amounts. The findings indicate that a wide range of compounds may be added to the meat products types to provide them functional qualities, but further investigation is required to comprehend how these chemicals interact with the components of the meat products types and hence enhance their safety for possible industrial uses.
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Dear Hao Jiang, to Journal of Nutrition and Food Processing We greatly appreciate the efficient, professional and rapid processing of our paper by your team. If there is anything else we should do, please do not hesitate to let us know. On behalf of my co-authors, we would like to express our great appreciation to editor and reviewers.
As an author who has recently published in the journal "Brain and Neurological Disorders". I am delighted to provide a testimonial on the peer review process, editorial office support, and the overall quality of the journal. The peer review process at Brain and Neurological Disorders is rigorous and meticulous, ensuring that only high-quality, evidence-based research is published. The reviewers are experts in their fields, and their comments and suggestions were constructive and helped improve the quality of my manuscript. The review process was timely and efficient, with clear communication from the editorial office at each stage. The support from the editorial office was exceptional throughout the entire process. The editorial staff was responsive, professional, and always willing to help. They provided valuable guidance on formatting, structure, and ethical considerations, making the submission process seamless. Moreover, they kept me informed about the status of my manuscript and provided timely updates, which made the process less stressful. The journal Brain and Neurological Disorders is of the highest quality, with a strong focus on publishing cutting-edge research in the field of neurology. The articles published in this journal are well-researched, rigorously peer-reviewed, and written by experts in the field. The journal maintains high standards, ensuring that readers are provided with the most up-to-date and reliable information on brain and neurological disorders. In conclusion, I had a wonderful experience publishing in Brain and Neurological Disorders. The peer review process was thorough, the editorial office provided exceptional support, and the journal's quality is second to none. I would highly recommend this journal to any researcher working in the field of neurology and brain disorders.
Dear Agrippa Hilda, Journal of Neuroscience and Neurological Surgery, Editorial Coordinator, I trust this message finds you well. I want to extend my appreciation for considering my article for publication in your esteemed journal. I am pleased to provide a testimonial regarding the peer review process and the support received from your editorial office. The peer review process for my paper was carried out in a highly professional and thorough manner. The feedback and comments provided by the authors were constructive and very useful in improving the quality of the manuscript. This rigorous assessment process undoubtedly contributes to the high standards maintained by your journal.
International Journal of Clinical Case Reports and Reviews. I strongly recommend to consider submitting your work to this high-quality journal. The support and availability of the Editorial staff is outstanding and the review process was both efficient and rigorous.
Thank you very much for publishing my Research Article titled “Comparing Treatment Outcome Of Allergic Rhinitis Patients After Using Fluticasone Nasal Spray And Nasal Douching" in the Journal of Clinical Otorhinolaryngology. As Medical Professionals we are immensely benefited from study of various informative Articles and Papers published in this high quality Journal. I look forward to enriching my knowledge by regular study of the Journal and contribute my future work in the field of ENT through the Journal for use by the medical fraternity. The support from the Editorial office was excellent and very prompt. I also welcome the comments received from the readers of my Research Article.
Dear Erica Kelsey, Editorial Coordinator of Cancer Research and Cellular Therapeutics Our team is very satisfied with the processing of our paper by your journal. That was fast, efficient, rigorous, but without unnecessary complications. We appreciated the very short time between the submission of the paper and its publication on line on your site.
I am very glad to say that the peer review process is very successful and fast and support from the Editorial Office. Therefore, I would like to continue our scientific relationship for a long time. And I especially thank you for your kindly attention towards my article. Have a good day!
"We recently published an article entitled “Influence of beta-Cyclodextrins upon the Degradation of Carbofuran Derivatives under Alkaline Conditions" in the Journal of “Pesticides and Biofertilizers” to show that the cyclodextrins protect the carbamates increasing their half-life time in the presence of basic conditions This will be very helpful to understand carbofuran behaviour in the analytical, agro-environmental and food areas. We greatly appreciated the interaction with the editor and the editorial team; we were particularly well accompanied during the course of the revision process, since all various steps towards publication were short and without delay".
I would like to express my gratitude towards you process of article review and submission. I found this to be very fair and expedient. Your follow up has been excellent. I have many publications in national and international journal and your process has been one of the best so far. Keep up the great work.
We are grateful for this opportunity to provide a glowing recommendation to the Journal of Psychiatry and Psychotherapy. We found that the editorial team were very supportive, helpful, kept us abreast of timelines and over all very professional in nature. The peer review process was rigorous, efficient and constructive that really enhanced our article submission. The experience with this journal remains one of our best ever and we look forward to providing future submissions in the near future.
I am very pleased to serve as EBM of the journal, I hope many years of my experience in stem cells can help the journal from one way or another. As we know, stem cells hold great potential for regenerative medicine, which are mostly used to promote the repair response of diseased, dysfunctional or injured tissue using stem cells or their derivatives. I think Stem Cell Research and Therapeutics International is a great platform to publish and share the understanding towards the biology and translational or clinical application of stem cells.
I would like to give my testimony in the support I have got by the peer review process and to support the editorial office where they were of asset to support young author like me to be encouraged to publish their work in your respected journal and globalize and share knowledge across the globe. I really give my great gratitude to your journal and the peer review including the editorial office.
I am delighted to publish our manuscript entitled "A Perspective on Cocaine Induced Stroke - Its Mechanisms and Management" in the Journal of Neuroscience and Neurological Surgery. The peer review process, support from the editorial office, and quality of the journal are excellent. The manuscripts published are of high quality and of excellent scientific value. I recommend this journal very much to colleagues.
Dr.Tania Muñoz, My experience as researcher and author of a review article in The Journal Clinical Cardiology and Interventions has been very enriching and stimulating. The editorial team is excellent, performs its work with absolute responsibility and delivery. They are proactive, dynamic and receptive to all proposals. Supporting at all times the vast universe of authors who choose them as an option for publication. The team of review specialists, members of the editorial board, are brilliant professionals, with remarkable performance in medical research and scientific methodology. Together they form a frontline team that consolidates the JCCI as a magnificent option for the publication and review of high-level medical articles and broad collective interest. I am honored to be able to share my review article and open to receive all your comments.
“The peer review process of JPMHC is quick and effective. Authors are benefited by good and professional reviewers with huge experience in the field of psychology and mental health. The support from the editorial office is very professional. People to contact to are friendly and happy to help and assist any query authors might have. Quality of the Journal is scientific and publishes ground-breaking research on mental health that is useful for other professionals in the field”.
Dear editorial department: On behalf of our team, I hereby certify the reliability and superiority of the International Journal of Clinical Case Reports and Reviews in the peer review process, editorial support, and journal quality. Firstly, the peer review process of the International Journal of Clinical Case Reports and Reviews is rigorous, fair, transparent, fast, and of high quality. The editorial department invites experts from relevant fields as anonymous reviewers to review all submitted manuscripts. These experts have rich academic backgrounds and experience, and can accurately evaluate the academic quality, originality, and suitability of manuscripts. The editorial department is committed to ensuring the rigor of the peer review process, while also making every effort to ensure a fast review cycle to meet the needs of authors and the academic community. Secondly, the editorial team of the International Journal of Clinical Case Reports and Reviews is composed of a group of senior scholars and professionals with rich experience and professional knowledge in related fields. The editorial department is committed to assisting authors in improving their manuscripts, ensuring their academic accuracy, clarity, and completeness. Editors actively collaborate with authors, providing useful suggestions and feedback to promote the improvement and development of the manuscript. We believe that the support of the editorial department is one of the key factors in ensuring the quality of the journal. Finally, the International Journal of Clinical Case Reports and Reviews is renowned for its high- quality articles and strict academic standards. The editorial department is committed to publishing innovative and academically valuable research results to promote the development and progress of related fields. The International Journal of Clinical Case Reports and Reviews is reasonably priced and ensures excellent service and quality ratio, allowing authors to obtain high-level academic publishing opportunities in an affordable manner. I hereby solemnly declare that the International Journal of Clinical Case Reports and Reviews has a high level of credibility and superiority in terms of peer review process, editorial support, reasonable fees, and journal quality. Sincerely, Rui Tao.
Clinical Cardiology and Cardiovascular Interventions I testity the covering of the peer review process, support from the editorial office, and quality of the journal.
Clinical Cardiology and Cardiovascular Interventions, we deeply appreciate the interest shown in our work and its publication. It has been a true pleasure to collaborate with you. The peer review process, as well as the support provided by the editorial office, have been exceptional, and the quality of the journal is very high, which was a determining factor in our decision to publish with you.
The peer reviewers process is quick and effective, the supports from editorial office is excellent, the quality of journal is high. I would like to collabroate with Internatioanl journal of Clinical Case Reports and Reviews journal clinically in the future time.
Clinical Cardiology and Cardiovascular Interventions, I would like to express my sincerest gratitude for the trust placed in our team for the publication in your journal. It has been a true pleasure to collaborate with you on this project. I am pleased to inform you that both the peer review process and the attention from the editorial coordination have been excellent. Your team has worked with dedication and professionalism to ensure that your publication meets the highest standards of quality. We are confident that this collaboration will result in mutual success, and we are eager to see the fruits of this shared effort.
Dear Dr. Jessica Magne, Editorial Coordinator 0f Clinical Cardiology and Cardiovascular Interventions, I hope this message finds you well. I want to express my utmost gratitude for your excellent work and for the dedication and speed in the publication process of my article titled "Navigating Innovation: Qualitative Insights on Using Technology for Health Education in Acute Coronary Syndrome Patients." I am very satisfied with the peer review process, the support from the editorial office, and the quality of the journal. I hope we can maintain our scientific relationship in the long term.
Dear Monica Gissare, - Editorial Coordinator of Nutrition and Food Processing. ¨My testimony with you is truly professional, with a positive response regarding the follow-up of the article and its review, you took into account my qualities and the importance of the topic¨.
Dear Dr. Jessica Magne, Editorial Coordinator 0f Clinical Cardiology and Cardiovascular Interventions, The review process for the article “The Handling of Anti-aggregants and Anticoagulants in the Oncologic Heart Patient Submitted to Surgery” was extremely rigorous and detailed. From the initial submission to the final acceptance, the editorial team at the “Journal of Clinical Cardiology and Cardiovascular Interventions” demonstrated a high level of professionalism and dedication. The reviewers provided constructive and detailed feedback, which was essential for improving the quality of our work. Communication was always clear and efficient, ensuring that all our questions were promptly addressed. The quality of the “Journal of Clinical Cardiology and Cardiovascular Interventions” is undeniable. It is a peer-reviewed, open-access publication dedicated exclusively to disseminating high-quality research in the field of clinical cardiology and cardiovascular interventions. The journal's impact factor is currently under evaluation, and it is indexed in reputable databases, which further reinforces its credibility and relevance in the scientific field. I highly recommend this journal to researchers looking for a reputable platform to publish their studies.
Dear Editorial Coordinator of the Journal of Nutrition and Food Processing! "I would like to thank the Journal of Nutrition and Food Processing for including and publishing my article. The peer review process was very quick, movement and precise. The Editorial Board has done an extremely conscientious job with much help, valuable comments and advices. I find the journal very valuable from a professional point of view, thank you very much for allowing me to be part of it and I would like to participate in the future!”
Dealing with The Journal of Neurology and Neurological Surgery was very smooth and comprehensive. The office staff took time to address my needs and the response from editors and the office was prompt and fair. I certainly hope to publish with this journal again.Their professionalism is apparent and more than satisfactory. Susan Weiner
My Testimonial Covering as fellowing: Lin-Show Chin. The peer reviewers process is quick and effective, the supports from editorial office is excellent, the quality of journal is high. I would like to collabroate with Internatioanl journal of Clinical Case Reports and Reviews.
My experience publishing in Psychology and Mental Health Care was exceptional. The peer review process was rigorous and constructive, with reviewers providing valuable insights that helped enhance the quality of our work. The editorial team was highly supportive and responsive, making the submission process smooth and efficient. The journal's commitment to high standards and academic rigor makes it a respected platform for quality research. I am grateful for the opportunity to publish in such a reputable journal.
My experience publishing in International Journal of Clinical Case Reports and Reviews was exceptional. I Come forth to Provide a Testimonial Covering the Peer Review Process and the editorial office for the Professional and Impartial Evaluation of the Manuscript.
I would like to offer my testimony in the support. I have received through the peer review process and support the editorial office where they are to support young authors like me, encourage them to publish their work in your esteemed journals, and globalize and share knowledge globally. I really appreciate your journal, peer review, and editorial office.
Dear Agrippa Hilda- Editorial Coordinator of Journal of Neuroscience and Neurological Surgery, "The peer review process was very quick and of high quality, which can also be seen in the articles in the journal. The collaboration with the editorial office was very good."
I would like to express my sincere gratitude for the support and efficiency provided by the editorial office throughout the publication process of my article, “Delayed Vulvar Metastases from Rectal Carcinoma: A Case Report.” I greatly appreciate the assistance and guidance I received from your team, which made the entire process smooth and efficient. The peer review process was thorough and constructive, contributing to the overall quality of the final article. I am very grateful for the high level of professionalism and commitment shown by the editorial staff, and I look forward to maintaining a long-term collaboration with the International Journal of Clinical Case Reports and Reviews.
To Dear Erin Aust, I would like to express my heartfelt appreciation for the opportunity to have my work published in this esteemed journal. The entire publication process was smooth and well-organized, and I am extremely satisfied with the final result. The Editorial Team demonstrated the utmost professionalism, providing prompt and insightful feedback throughout the review process. Their clear communication and constructive suggestions were invaluable in enhancing my manuscript, and their meticulous attention to detail and dedication to quality are truly commendable. Additionally, the support from the Editorial Office was exceptional. From the initial submission to the final publication, I was guided through every step of the process with great care and professionalism. The team's responsiveness and assistance made the entire experience both easy and stress-free. I am also deeply impressed by the quality and reputation of the journal. It is an honor to have my research featured in such a respected publication, and I am confident that it will make a meaningful contribution to the field.
"I am grateful for the opportunity of contributing to [International Journal of Clinical Case Reports and Reviews] and for the rigorous review process that enhances the quality of research published in your esteemed journal. I sincerely appreciate the time and effort of your team who have dedicatedly helped me in improvising changes and modifying my manuscript. The insightful comments and constructive feedback provided have been invaluable in refining and strengthening my work".
I thank the ‘Journal of Clinical Research and Reports’ for accepting this article for publication. This is a rigorously peer reviewed journal which is on all major global scientific data bases. I note the review process was prompt, thorough and professionally critical. It gave us an insight into a number of important scientific/statistical issues. The review prompted us to review the relevant literature again and look at the limitations of the study. The peer reviewers were open, clear in the instructions and the editorial team was very prompt in their communication. This journal certainly publishes quality research articles. I would recommend the journal for any future publications.
Dear Jessica Magne, with gratitude for the joint work. Fast process of receiving and processing the submitted scientific materials in “Clinical Cardiology and Cardiovascular Interventions”. High level of competence of the editors with clear and correct recommendations and ideas for enriching the article.
We found the peer review process quick and positive in its input. The support from the editorial officer has been very agile, always with the intention of improving the article and taking into account our subsequent corrections.
My article, titled 'No Way Out of the Smartphone Epidemic Without Considering the Insights of Brain Research,' has been republished in the International Journal of Clinical Case Reports and Reviews. The review process was seamless and professional, with the editors being both friendly and supportive. I am deeply grateful for their efforts.
To Dear Erin Aust – Editorial Coordinator of Journal of General Medicine and Clinical Practice! I declare that I am absolutely satisfied with your work carried out with great competence in following the manuscript during the various stages from its receipt, during the revision process to the final acceptance for publication. Thank Prof. Elvira Farina
Dear Jessica, and the super professional team of the ‘Clinical Cardiology and Cardiovascular Interventions’ I am sincerely grateful to the coordinated work of the journal team for the no problem with the submission of my manuscript: “Cardiometabolic Disorders in A Pregnant Woman with Severe Preeclampsia on the Background of Morbid Obesity (Case Report).” The review process by 5 experts was fast, and the comments were professional, which made it more specific and academic, and the process of publication and presentation of the article was excellent. I recommend that my colleagues publish articles in this journal, and I am interested in further scientific cooperation. Sincerely and best wishes, Dr. Oleg Golyanovskiy.
Dear Ashley Rosa, Editorial Coordinator of the journal - Psychology and Mental Health Care. " The process of obtaining publication of my article in the Psychology and Mental Health Journal was positive in all areas. The peer review process resulted in a number of valuable comments, the editorial process was collaborative and timely, and the quality of this journal has been quickly noticed, resulting in alternative journals contacting me to publish with them." Warm regards, Susan Anne Smith, PhD. Australian Breastfeeding Association.
Dear Jessica Magne, Editorial Coordinator, Clinical Cardiology and Cardiovascular Interventions, Auctores Publishing LLC. I appreciate the journal (JCCI) editorial office support, the entire team leads were always ready to help, not only on technical front but also on thorough process. Also, I should thank dear reviewers’ attention to detail and creative approach to teach me and bring new insights by their comments. Surely, more discussions and introduction of other hemodynamic devices would provide better prevention and management of shock states. Your efforts and dedication in presenting educational materials in this journal are commendable. Best wishes from, Farahnaz Fallahian.
Dear Maria Emerson, Editorial Coordinator, International Journal of Clinical Case Reports and Reviews, Auctores Publishing LLC. I am delighted to have published our manuscript, "Acute Colonic Pseudo-Obstruction (ACPO): A rare but serious complication following caesarean section." I want to thank the editorial team, especially Maria Emerson, for their prompt review of the manuscript, quick responses to queries, and overall support. Yours sincerely Dr. Victor Olagundoye.
Dear Ashley Rosa, Editorial Coordinator, International Journal of Clinical Case Reports and Reviews. Many thanks for publishing this manuscript after I lost confidence the editors were most helpful, more than other journals Best wishes from, Susan Anne Smith, PhD. Australian Breastfeeding Association.
Dear Agrippa Hilda, Editorial Coordinator, Journal of Neuroscience and Neurological Surgery. The entire process including article submission, review, revision, and publication was extremely easy. The journal editor was prompt and helpful, and the reviewers contributed to the quality of the paper. Thank you so much! Eric Nussbaum, MD
Dr Hala Al Shaikh This is to acknowledge that the peer review process for the article ’ A Novel Gnrh1 Gene Mutation in Four Omani Male Siblings, Presentation and Management ’ sent to the International Journal of Clinical Case Reports and Reviews was quick and smooth. The editorial office was prompt with easy communication.
Dear Erin Aust, Editorial Coordinator, Journal of General Medicine and Clinical Practice. We are pleased to share our experience with the “Journal of General Medicine and Clinical Practice”, following the successful publication of our article. The peer review process was thorough and constructive, helping to improve the clarity and quality of the manuscript. We are especially thankful to Ms. Erin Aust, the Editorial Coordinator, for her prompt communication and continuous support throughout the process. Her professionalism ensured a smooth and efficient publication experience. The journal upholds high editorial standards, and we highly recommend it to fellow researchers seeking a credible platform for their work. Best wishes By, Dr. Rakhi Mishra.
Dear Jessica Magne, Editorial Coordinator, Clinical Cardiology and Cardiovascular Interventions, Auctores Publishing LLC. The peer review process of the journal of Clinical Cardiology and Cardiovascular Interventions was excellent and fast, as was the support of the editorial office and the quality of the journal. Kind regards Walter F. Riesen Prof. Dr. Dr. h.c. Walter F. Riesen.
Dear Ashley Rosa, Editorial Coordinator, International Journal of Clinical Case Reports and Reviews, Auctores Publishing LLC. Thank you for publishing our article, Exploring Clozapine's Efficacy in Managing Aggression: A Multiple Single-Case Study in Forensic Psychiatry in the international journal of clinical case reports and reviews. We found the peer review process very professional and efficient. The comments were constructive, and the whole process was efficient. On behalf of the co-authors, I would like to thank you for publishing this article. With regards, Dr. Jelle R. Lettinga.
Dear Clarissa Eric, Editorial Coordinator, Journal of Clinical Case Reports and Studies, I would like to express my deep admiration for the exceptional professionalism demonstrated by your journal. I am thoroughly impressed by the speed of the editorial process, the substantive and insightful reviews, and the meticulous preparation of the manuscript for publication. Additionally, I greatly appreciate the courteous and immediate responses from your editorial office to all my inquiries. Best Regards, Dariusz Ziora
Dear Chrystine Mejia, Editorial Coordinator, Journal of Neurodegeneration and Neurorehabilitation, Auctores Publishing LLC, We would like to thank the editorial team for the smooth and high-quality communication leading up to the publication of our article in the Journal of Neurodegeneration and Neurorehabilitation. The reviewers have extensive knowledge in the field, and their relevant questions helped to add value to our publication. Kind regards, Dr. Ravi Shrivastava.
Dear Clarissa Eric, Editorial Coordinator, Journal of Clinical Case Reports and Studies, Auctores Publishing LLC, USA Office: +1-(302)-520-2644. I would like to express my sincere appreciation for the efficient and professional handling of my case report by the ‘Journal of Clinical Case Reports and Studies’. The peer review process was not only fast but also highly constructive—the reviewers’ comments were clear, relevant, and greatly helped me improve the quality and clarity of my manuscript. I also received excellent support from the editorial office throughout the process. Communication was smooth and timely, and I felt well guided at every stage, from submission to publication. The overall quality and rigor of the journal are truly commendable. I am pleased to have published my work with Journal of Clinical Case Reports and Studies, and I look forward to future opportunities for collaboration. Sincerely, Aline Tollet, UCLouvain.
Dear Ms. Mayra Duenas, Editorial Coordinator, International Journal of Clinical Case Reports and Reviews. “The International Journal of Clinical Case Reports and Reviews represented the “ideal house” to share with the research community a first experience with the use of the Simeox device for speech rehabilitation. High scientific reputation and attractive website communication were first determinants for the selection of this Journal, and the following submission process exceeded expectations: fast but highly professional peer review, great support by the editorial office, elegant graphic layout. Exactly what a dynamic research team - also composed by allied professionals - needs!" From, Chiara Beccaluva, PT - Italy.
Dear Maria Emerson, Editorial Coordinator, we have deeply appreciated the professionalism demonstrated by the International Journal of Clinical Case Reports and Reviews. The reviewers have extensive knowledge of our field and have been very efficient and fast in supporting the process. I am really looking forward to further collaboration. Thanks. Best regards, Dr. Claudio Ligresti
Dear Chrystine Mejia, Editorial Coordinator, Journal of Neurodegeneration and Neurorehabilitation. “The peer review process was efficient and constructive, and the editorial office provided excellent communication and support throughout. The journal ensures scientific rigor and high editorial standards, while also offering a smooth and timely publication process. We sincerely appreciate the work of the editorial team in facilitating the dissemination of innovative approaches such as the Bonori Method.” Best regards, Dr. Matteo Bonori.
I recommend without hesitation submitting relevant papers on medical decision making to the International Journal of Clinical Case Reports and Reviews. I am very grateful to the editorial staff. Maria Emerson was a pleasure to communicate with. The time from submission to publication was an extremely short 3 weeks. The editorial staff submitted the paper to three reviewers. Two of the reviewers commented positively on the value of publishing the paper. The editorial staff quickly recognized the third reviewer’s comments as an unjust attempt to reject the paper. I revised the paper as recommended by the first two reviewers.
Dear Maria Emerson, Editorial Coordinator, Journal of Clinical Research and Reports. Thank you for publishing our case report: "Clinical Case of Effective Fetal Stem Cells Treatment in a Patient with Autism Spectrum Disorder" within the "Journal of Clinical Research and Reports" being submitted by the team of EmCell doctors from Kyiv, Ukraine. We much appreciate a professional and transparent peer-review process from Auctores. All research Doctors are so grateful to your Editorial Office and Auctores Publishing support! I amiably wish our article publication maintained a top quality of your International Scientific Journal. My best wishes for a prosperity of the Journal of Clinical Research and Reports. Hope our scientific relationship and cooperation will remain long lasting. Thank you very much indeed. Kind regards, Dr. Andriy Sinelnyk Cell Therapy Center EmCell
Dear Editorial Team, Clinical Cardiology and Cardiovascular Interventions. It was truly a rewarding experience to work with the journal “Clinical Cardiology and Cardiovascular Interventions”. The peer review process was insightful and encouraging, helping us refine our work to a higher standard. The editorial office offered exceptional support with prompt and thoughtful communication. I highly value the journal’s role in promoting scientific advancement and am honored to be part of it. Best regards, Meng-Jou Lee, MD, Department of Anesthesiology, National Taiwan University Hospital.
Dear Editorial Team, Journal-Clinical Cardiology and Cardiovascular Interventions, “Publishing my article with Clinical Cardiology and Cardiovascular Interventions has been a highly positive experience. The peer-review process was rigorous yet supportive, offering valuable feedback that strengthened my work. The editorial team demonstrated exceptional professionalism, prompt communication, and a genuine commitment to maintaining the highest scientific standards. I am very pleased with the publication quality and proud to be associated with such a reputable journal.” Warm regards, Dr. Mahmoud Kamal Moustafa Ahmed
Dear Maria Emerson, Editorial Coordinator of ‘International Journal of Clinical Case Reports and Reviews’, I appreciate the opportunity to publish my article with your journal. The editorial office provided clear communication during the submission and review process, and I found the overall experience professional and constructive. Best regards, Elena Salvatore.
Dear Mayra Duenas, Editorial Coordinator of ‘International Journal of Clinical Case Reports and Reviews Herewith I confirm an optimal peer review process and a great support of the editorial office of the present journal
Dear Editorial Team, Clinical Cardiology and Cardiovascular Interventions. I am really grateful for the peers review; their feedback gave me the opportunity to reflect on the message and impact of my work and to ameliorate the article. The editors did a great job in addition by encouraging me to continue with the process of publishing.
Dear Cecilia Lilly, Editorial Coordinator, Endocrinology and Disorders, Thank you so much for your quick response regarding reviewing and all process till publishing our manuscript entitled: Prevalence of Pre-Diabetes and its Associated Risk Factors Among Nile College Students, Sudan. Best regards, Dr Mamoun Magzoub.
International Journal of Clinical Case Reports and Reviews is a high quality journal that has a clear and concise submission process. The peer review process was comprehensive and constructive. Support from the editorial office was excellent, since the administrative staff were responsive. The journal provides a fast and timely publication timeline.
Dear Maria Emerson, Editorial Coordinator of International Journal of Clinical Case Reports and Reviews, What distinguishes International Journal of Clinical Case Report and Review is not only the scientific rigor of its publications, but the intellectual climate in which research is evaluated. The submission process is refreshingly free of unnecessary formal barriers and bureaucratic rituals that often complicate academic publishing without adding real value. The peer-review system is demanding yet constructive, guided by genuine scientific dialogue rather than hierarchical or authoritarian attitudes. Reviewers act as collaborators in improving the manuscript, not as gatekeepers imposing arbitrary standards. This journal offers a rare balance: high methodological standards combined with a respectful, transparent, and supportive editorial approach. In an era where publishing can feel more burdensome than research itself, this platform restores the original purpose of peer review — to refine ideas, not to obstruct them Prof. Perlat Kapisyzi, FCCP PULMONOLOGIST AND THORACIC IMAGING.
Dear Grace Pierce, International Journal of Clinical Case Reports and Reviews I appreciate the opportunity to review for Auctore Journal, as the overall editorial process was smooth, transparent and professionally managed. This journal maintains high scientific standards and ensures timely communications with authors, which is truly commendable. I would like to express my special thanks to editor Grace Pierce for his constant guidance, promt responses, and supportive coordination throughout the review process. I am also greatful to Eleanor Bailey from the finance department for her clear communication and efficient handling of all administrative matters. Overall, my experience with Auctore Journal has been highly positive and rewarding. Best regards, Sabita sinha
Dear Mayra Duenas, Editorial Coordinator of the journal IJCCR, I write here a little on my experience as an author submitting to the International Journal of Clinical Case Reports and Reviews (IJCCR). This was my first submission to IJCCR and my manuscript was inherently an outsider’s effort. It attempted to broadly identify and then make some sense of life’s under-appreciated mysteries. I initially had responded to a request for possible submissions. I then contacted IJCCR with a tentative topic for a manuscript. They quickly got back with an approval for the submission, but with a particular requirement that it be medically relevant. I then put together a manuscript and submitted it. After the usual back-and-forth over forms and formality, the manuscript was sent off for reviews. Within 2 weeks I got back 4 reviews which were both helpful and also surprising. Surprising in that the topic was somewhat foreign to medical literature. My subsequent updates in response to the reviewer comments went smoothly and in short order I had a series of proofs to evaluate. All in all, the whole publication process seemed outstanding. It was both helpful in terms of the paper’s content and also in terms of its efficient and friendly communications. Thank you all very much. Sincerely, Ted Christopher, Rochester, NY.
