ArticleFood chemistry: X2023
Slightly acidic electrolyzed water as a novel thawing media combined with ultrasound for improving thawed mutton quality, nutrients and microstructure.
Article in Food chemistry: X, 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
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
9 citing papers in PubMed, 18 citations in OpenAlex.
- Advancements in Intelligent Thawing Systems for Protein-Based Foods: An Industry 5.0 Perspective.Comprehensive reviews in food science and food safety · 2026Review
- Effects of ohmic heating-modified okara on the structural characteristics and quality properties of heat-induced myofibrillar protein gels.Food chemistry: X · 2026Article
- Emerging Thawing Technologies for Frozen Muscle Foods: Mechanisms, Quality Impacts, and Industrial Prospects.Foods (Basel, Switzerland) · 2026Review
- Cavitation-enhanced aroma and browning: A multiscale study of star anise (Illicium verum Hook. f.) pretreated by ultrasound and electrolyzed water.Ultrasonics sonochemistry · 2025Article
- Non-Destructive Detection of Chilled Mutton Freshness Using a Dual-Branch Hierarchical Spectral Feature-Aware Network.Foods (Basel, Switzerland) · 2025Article
- Application of Omics in Donkey Meat Research: A Review.Animals : an open access journal from MDPI · 2025Review
- Effect of Antifreeze Glycopeptides on the Quality and Microstructure of Frozen Lamb Meatballs.Metabolites · 2025Article
- Thawing frozen foods: A comparative review of traditional and innovative methods.Comprehensive reviews in food science and food safety · 2025Review
- Storage Quality Improvement of Duck Breast Meat: Role of Ultrasound-Assisted Slightly Acidic Electrolyzed Water.Foods (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
9 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effects of ultrasound-assisted slightly acidic electrolyzed water thawing (UET), air thawing (AT), water thawing (WT) and microwave thawing (MT) on the quality, nutrients and microstructure were investigated. The UET treatment did not affect the lightness (
Indexed as
Identifiers
What OpenQuestion holds
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.