ArticleJournal of food science and technology2019
Quality characteristics of the processed dates vinegar under influence of ultrasound and pulsed electric field treatments.
Article in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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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
9 citing papers in PubMed, 40 citations in OpenAlex.
- Rapid and non-destructive estimation of chemical properties of date syrup using visible-near infrared hyperspectral imaging combined with machine learning predictive models.Food chemistry: X · 2026Article
- Article
- Optimization of sensory properties of ultrasound-treated strawberry vinegar.Ultrasonics sonochemistry · 2024Article
- Article
- Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages.Foods (Basel, Switzerland) · 2022Review
- Effects of Non-Thermal Treatment on Gilaburu Vinegar (Biology · 2022Article
- High-Quality Bioethanol and Vinegar Production from Saudi Arabia Dates: Characterization and Evaluation of Their Value and Antioxidant Efficiency.Antioxidants (Basel, Switzerland) · 2022Article
- The Nutritional and Antioxidant Potential of Artisanal and Industrial Apple Vinegars and Their Ability to Inhibit Key Enzymes Related to Type 2 Diabetes In Vitro.Molecules (Basel, Switzerland) · 2022Article
- Impact of pulsed electric field treatments on the growth parameters of wheat seeds and nutritional properties of their wheat plantlets juice.Food science & nutrition · 2020Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This research aimed to evaluate the influences of the pulsed electric field (PEF), ultrasound (US), and combination between them (PEF + US) on the quality of vinegar processed from date palm fruits compared with untreated vinegar (UT). Physicochemical properties, free amino acids (FAA), volatile components, organic acids, total phenolics and flavonoids, and sensory analysis were determined. The results showed that there were no significant differences in pH, total titratable acidity, ethanol content, and total sugar in all treated vinegar compared with UT. However, the values were found to be decreased (PEF + US < PEF < US < UT). Twenty-eight compounds were identified in the vinegar treated by PEF + US as the highest number of components, followed by PEF and US (23 and 22 components, respectively), compared with 19 compounds identified in UT. Compared with UT, there was a significant increase (
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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.