ReviewEuropean food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A2021
The microbiological quality of various foods dried by applying different drying methods: a review.
Review in European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 49 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
49 citing papers in PubMed.
- Powdered Herbal Extracts by Freeze and Spray Drying: Formulation Design, Processing, and Physicochemical and Antiglycation Properties.Foods (Basel, Switzerland) · 2026Article
- A Comprehensive Review on Seaweed Preservation Techniques: Impacts on Nutritional Quality, Safety and Shelf Life.Food science & nutrition · 2026Review
- Assessment of chemical, heavy metal, and microbiological contamination of Indonesian seaweed-based food products.Italian journal of food safety · 2026Article
- Effect of Hot-Air Drying Temperature on the Physicochemical, Functional, Compositional, and Structural Properties of Catfish (Foods (Basel, Switzerland) · 2026Article
- Development and Evaluation of Candied Pumpkin Produced with Jerusalem Artichoke Syrup.Foods (Basel, Switzerland) · 2026Article
- Postbiotics: An Overview and Recommendations for Improved Reporting.Molecular nutrition & food research · 2026Review
- Design of Functional Food Containing Encapsulated Bioactive Compounds Stabilized in a Psyllium-Potato Starch System.International journal of molecular sciences · 2026Article
- From Waste to Functional Snack: Drying Kinetics, Neural Network Modeling, and Utilization of Tomato Pomace in Cracker Formulation.Food science & nutrition · 2026Article
- Thermal and moisture characteristics of air from a galvanized steel tubular solar air heater for potential drying applications.Scientific reports · 2026Article
- How Salmonella Works Under Osmotic and Desiccation Stresses.Comprehensive reviews in food science and food safety · 2026Review
- Effects of different carbohydrates as drying aids on the properties of fish oil powders.NPJ science of food · 2026Article
- A Comprehensive Review on Non-Thermal Technologies in Food Processing & Implementation in Different Food Industries: Limitations and Challenges.Food science & nutrition · 2026Review
- FreshTrack: an innovative IoT-sensor-driven food freshness estimation framework integrating blockchain.Scientific reports · 2026Article
- Physicochemical Properties and Sensory Quality of Marine Plant-Based Seasoning From Red Seaweed (International journal of food science · 2026Article
- Duckweed (Frontiers in nutrition · 2026Review
- Optimization of Ultrasound Pretreatment for Enhanced Drying Efficiency and Piperine Retention in Black Pepper (Foods (Basel, Switzerland) · 2025Article
- Characterization of White Frost on Exocarpium Citri Grandis: Flavonoid Crystallization Enhances Anti-Inflammatory Activities.Foods (Basel, Switzerland) · 2025Article
- Effect of different levels of operating pressure and drying temperature on thin layer modeling and drying costs of mint leaves.Scientific reports · 2025Article
- Development of Clean-Label Protein- and Fiber-Enriched Dry Pretzels Using Hemp Seed By-Products.Foods (Basel, Switzerland) · 2025Article
- Impact of Electron Beam Treatment and Storage Duration on Microbial Stability and Phytochemical Integrity in Hemp Flowers.Molecules (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
With the drying process, the water activity and moisture content of the foods are reduced, so the growth of microorganisms in the foods is largely prevented/postponed. But low-aw foods should not be considered sterile they can be contaminated by fungi and other contaminants during the drying process under unhygienic conditions. If drying is not done to a sufficient degree of moisture during food processing and storage, where dried foods are processed, sometimes the minimum value is reached for the growth of microorganisms. In dry foods, some pathogens, yeast and molds can continue to grow during storage, transport and transportation until the sale and they causing spoilage. They can even cause health problems if enough pathogen or spore cells remain viable. Considering this situation today, it is attempted to obtain high-quality dried foods with good microbiologically and chemically properties. For this purpose, various drying methods have been developed. Most studies suggest that when foods are pre-treated with the ascorbic acid or sodium metabisulfite or applied with various combined methods such as UV irradiation, supercritical carbon dioxide (SCO
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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.