ArticleFood chemistry: X2023
Effects of different drying treatments on the microstructure, free amino acids, volatile compounds and antioxidant activity of
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 16 papers, 1 of them a synthesis that pooled it.
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
16 citing papers in PubMed, 1 synthesis or guideline pooled it, 23 citations in OpenAlex.
- Biological activities and bioactive constituents of Flammulina velutipes: An updated systematic review.Journal of the science of food and agriculture · 2026Pooled it
- Effects of Drying Methods on Flavor Substances and Identification of Characteristic Flavor Compounds of Dried Tangerine Peel.Foods (Basel, Switzerland) · 2026Article
- Edible Mushrooms as Emerging Prebiotic Sources: Gut Microbiota Modulation and SCFA-Mediated Health Effects.Foods (Basel, Switzerland) · 2026Review
- Effects of Various Drying Techniques on the Quality Attributes and Metabolite Profiles ofFoods (Basel, Switzerland) · 2026Article
- Effects of drying methods on the chemical composition and antioxidant activity ofFood chemistry: X · 2026Article
- Effects of differentFrontiers in nutrition · 2026Article
- Comparison of different drying processes ofFood chemistry: X · 2025Article
- Quality variation analysis and rehydration kinetics modeling of yuba subjecting to three different drying process.Food chemistry: X · 2024Article
- A Comparison of the Impacts of Different Drying Methods on the Volatile Organic Compounds in Ginseng.Molecules (Basel, Switzerland) · 2024Article
- Impacts of Five Different Drying Methods on Volatile Organic Compounds in Mulberry Fruits.Foods (Basel, Switzerland) · 2024Article
- Dynamic changes in quality and flavor compounds of pork tendons during puffing process.NPJ science of food · 2024Article
- A Comparison Analysis of Four Different Drying Treatments on the Volatile Organic Compounds of Gardenia Flowers.Molecules (Basel, Switzerland) · 2024Article
- Article
- Steam Explosion-Assisted Extraction of Ergosterol and Polysaccharides fromFoods (Basel, Switzerland) · 2024Article
- Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars ofFoods (Basel, Switzerland) · 2024Article
- The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel.Food chemistry: X · 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 at 5 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Drying treatments are an effective method of preserving the beneficial properties of postharvest mushrooms. The effects of natural-air drying (ND), hot-air drying (HD), vacuum-freeze drying (FD), heat pump drying (HPD) and microwave-vacuum drying (MVD) on the microstructure, flavor- and health-related compounds of
Indexed as
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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.