ArticleFoods (Basel, Switzerland)2023
High Hydrostatic Pressure Treatments Improved Properties of Fermentation of Apple Juice Accompanied by Higher Reserved
Article in Foods (Basel, Switzerland), 2023. 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.
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
9 citing papers in PubMed.
- Effect of High-Pressure Processing on Storage Quality, Bioactive Compounds, and Flavor Profile of Selenium-Sand Melon Juice.Foods (Basel, Switzerland) · 2026Article
- High hydrostatic pressure modulates volatile flavor compounds and antioxidant properties of blueberry (Food chemistry: X · 2026Article
- Factors affecting the viability of probiotics in various food products: a review of current knowledge.Frontiers in microbiology · 2026Review
- Changes in nutritional and volatile composition of peach puree as affected by fermentation with differentFood chemistry: X · 2026Article
- Impact of High Hydrostatic Pressure, Ultrasound, and Pulsed Electric Field in Beverages Fermentation: A Review of Nutritional, Functional, and Sensory Aspects and the Future.Foods (Basel, Switzerland) · 2025Review
- Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements.Foods (Basel, Switzerland) · 2025Review
- Fermented Apple Juice Reduces the Susceptibility of Offspring Mice to Food Allergy Exacerbated by Maternal High-Fat Diet.Nutrients · 2025Article
- Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam.ACS omega · 2024Article
- Effects of different strains fermentation on nutritional functional components and flavor compounds of sweet potato slurry.Frontiers in nutrition · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
Abstract
This study aimed to assess the feasibility of high hydrostatic pressure (HHP) treatment to obtain high quality juice, and prepared functional apple juice using fermentation technology. The physicochemical properties of HHP (10 min) pasteurized and pasteurized (85 °C, 15 min) apple juices were compared during fermentation. Moreover, the survival of
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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.