ArticleFoods (Basel, Switzerland)2022
Two-Step PEF Processing for Enhancing the Polyphenol Concentration and Decontaminating a Red Grape Juice.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 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.
The trial behind it
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Who cites it
4 citing papers in PubMed.
- Comparative analysis of the quality of fortified sweet wines made from Marselan and Petit Verdot dehydration.Food chemistry: X · 2026Article
- Quantitative Analysis of Ginger Maturity and Pulsed Electric Field Thresholds: Effects on Microstructure and Juice's Nutritional Profile.Foods (Basel, Switzerland) · 2025Article
- Beyond Color Extraction: How Pulsed Electric Fields and Sulfites Affect Phenolic and Volatile Compounds of Primitivo Red Wine.Foods (Basel, Switzerland) · 2025Article
- Polyphenol Extraction from Food (by) Products by Pulsed Electric Field: A Review.International journal of molecular sciences · 2023Review
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study's aim is to evaluate Pulsed Electric Fields (PEF) technology as an alternative method for the processing of red grape juice. For this purpose, two PEF treatments were applied: first to grapes for polyphenol enrichment of the juice, and subsequently for microbial decontamination of the obtained juice. Juice obtained from PEF-treated grapes (5 kV/cm, 63.4 kJ/kg) had the polyphenol content 1.5-fold higher and colour intensity two times higher of control juices by spectrophotometric measurement (
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Registered trials
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