ArticleJournal of food science and technology2020
Effect of extreme heat processing on the Moroccan Zantaz' honey antioxidant activities.
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 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.
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Who cites it
6 citing papers in PubMed.
- Effect of Temperature and Time on the Physicochemical and Sensory Properties of Crystallized Honey.ACS omega · 2024Article
- The High Pressure Preservation of Honey: A Comparative Study on Quality Changes during Storage.Foods (Basel, Switzerland) · 2024Article
- Review
- Physicochemical Properties of Honey from Contract Beekeepers, Street Vendors and Branded Honey in Sabah, Malaysia.Tropical life sciences research · 2022Article
- Rapid Detection of Thermal Treatment of Honey by Chemometrics-Assisted FTIR Spectroscopy.Foods (Basel, Switzerland) · 2021Article
- Comparative Study of the Antioxidant and Enzyme Inhibitory Activities of Two Types of MoroccanFoods (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effect of an extreme heat processing on Zantaz honey samples was studied using a panel of physicochemical parameters, antioxidant activities and FTIR-ATR spectroscopy. Honey samples were heated at 121 °C for 30 min and the heat processing effect was confirmed indirectly through the assessment of hydroxymethylfurfural content, for which the values increased significantly (
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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.