ReviewJournal of food science2015
Unlocking Potentials of Microwaves for Food Safety and Quality.
Review in Journal of food science, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 36 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
36 citing papers in PubMed.
- A Single-Source Pilot Study of Machine Learning-Assisted Microwave S-Parameter Screening for Glucose Syrup and Water Adulteration in Grape Molasses.Sensors (Basel, Switzerland) · 2026Article
- Predicting the quality changes during microwave frying of food biopolymers by solving the hybrid mixture theory-based unsaturated transport, and electromagnetics equations.Current research in food science · 2026Article
- Effects of radio frequency heating inactivation on foodborne pathogens in model foods varying in structural matrix complexity.Scientific reports · 2025Article
- The Effect of Conventional and Microwave Frying on the Quality Characteristics of French Fries.Journal of food science · 2025Article
- Traditional and Emerging Physical Processing Technologies: Applications and Challenges in Allergen Control of Animal and Plant Proteins.Comprehensive reviews in food science and food safety · 2025Review
- Adsorption of Au(III), Pt(IV), Pd(II), and Rh(III) ions on activated carbon in a batch reactor supported by microwave radiation.Scientific reports · 2025Article
- Microwave Heating Characteristics on Lipid Quality in Sterilized Rainbow Trout (Foods (Basel, Switzerland) · 2024Article
- Analysis of the Effects of Microwave Combined Induction Heating on Steamed Pork with Rice Powder.Foods (Basel, Switzerland) · 2024Article
- Sensory Perception and Food-Evoked Emotions of Older Adults Assessing Microwave-Processed Meals with Different Salt Concentrations.Foods (Basel, Switzerland) · 2024Article
- Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production.Foods (Basel, Switzerland) · 2023Article
- Physicochemical Quality Retention during Cold Storage of Prepackaged Barramundi Meat Processed with a New Microwave-Assisted Induction Heating Technology.Foods (Basel, Switzerland) · 2023Article
- Preserving Ready-to-Eat Meals Using Microwave Technologies for Future Space Programs.Foods (Basel, Switzerland) · 2023Review
- Continuous-Flow Microwave Milk Sterilisation System Based on a Coaxial Slot Radiator.Foods (Basel, Switzerland) · 2023Article
- Recent Insights on the Role of Various Food Processing Operations Towards the Development of Sustainable Food Systems.Circular economy and sustainability · 2023Review
- Theoretical reasons for rapid heating of vegetable oils by microwaves.Current research in food science · 2023Article
- Effects of high-temperature short-time processing on nutrition quality of Pacific saury (Food science & nutrition · 2023Article
- Heat-induced formation of advanced glycation end-products in ground pork as affected by the addition of acetic acid or citric acid and the storage duration prior to the heat treatments.Food chemistry: X · 2022Article
- Microwave and Roasting Impact on Pumpkin Seed Oil and Its Application in Full-Fat Mayonnaise Formula.Foods (Basel, Switzerland) · 2022Article
- Effect of Hurdle Approaches Using Conventional and Moderate Thermal Processing Technologies for Microbial Inactivation in Fruit and Vegetable Products.Foods (Basel, Switzerland) · 2022Review
- Conventional and Novel Technologies in the Production of Dairy Bioactive Peptides.Frontiers in nutrition · 2022Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Microwave is an effective means to deliver energy to food through polymeric package materials, offering potential for developing short-time in-package sterilization and pasteurization processes. The complex physics related to microwave propagation and microwave heating require special attention to the design of process systems and development of thermal processes in compliance with regulatory requirements for food safety. This article describes the basic microwave properties relevant to heating uniformity and system design, and provides a historical overview on the development of microwave-assisted thermal sterilization (MATS) and pasteurization systems in research laboratories and used in food plants. It presents recent activities on the development of 915 MHz single-mode MATS technology, the procedures leading to regulatory acceptance, and sensory results of the processed products. The article discusses needs for further efforts to bridge remaining knowledge gaps and facilitate transfer of academic research to industrial implementation.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.