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Potential of Artichoke Leaves to Preserve Beef Burgers’ Quality Through Different Strategies: Direct Incorporation (Leaf Powder or Lyophilised Leaf Extract) or Covered with Antioxidant Bioactive Films

Crossref DOI link: https://doi.org/10.1007/s11947-026-04316-y

Published Online: 2026-04-13

Published Print: 2026-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Muñoz-Núñez, Maria

Codina-Torrella, Idoia

Villasante, Juliana

Palma, Shania-Celine

Almajano, María Pilar
Funding

Funding for this research was provided by:

Universitat Politècnica de Catalunya
License Information

Text and Data Mining valid from 2026-04-13

Version of Record valid from 2026-04-13
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Article History

Received: 27 December 2025

Accepted: 9 March 2026

First Online: 13 April 2026

Declarations

: During the preparation of this work the authors used Gemini and ChatGPT to improve the readability and language of the manuscript. After using these tools, the authors reviewed and edited the content to ensure accuracy and take full responsibility for the final text.

: The authors declare no competing interests.

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