ArticleFood science and biotechnology2018
Physicochemical and in vitro digestion characteristics of size-different red ginseng powders.
Article in Food science and biotechnology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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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.
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Who cites it
3 citing papers in PubMed, 5 citations in OpenAlex.
- Superfine Grinding for Edible Powders: Mechanisms, Quality Regulation, Limitations, and Synergistic Strategies.Foods (Basel, Switzerland) · 2026Review
- Effect of Particle Size on Physical Properties, Dissolution, In Vitro Antioxidant Activity, and In Vivo Hepatoprotective Properties ofPharmaceutics · 2024Article
- Assessment of Polyphenols Bioaccessibility, Stability, and Antioxidant Activity of White Mugwort (Foods (Basel, Switzerland) · 2023Article
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aims of the present study were to prepare different-sized red ginseng powders and investigate the particle size effect on the release property of ginsenosides in in vitro digestion conditions. Ultrafine powder showed bimodal particle size distribution with a large peak at around 100 μm and small peak at around 10 μm, differently from fine powder showing unimodal distribution at 100 μm. The specific surface areas of fine- and ultrafine powders were 48.72 ± 6.41 and 86.74 ± 5.96 m
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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.