ArticleFoods (Basel, Switzerland)2023
Effect of Drying Process on the Formation of the Characteristic Flavor of Oyster (
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 7 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
7 citing papers in PubMed.
- Flavor improvement of enzymatic oyster juice by sequential heating through the accumulation of free amino acids and volatile flavor compounds.Frontiers in nutrition · 2026Article
- Characteristic of flavor in soup of pork stewed withFood chemistry: X · 2025Article
- Formation of different flavor characteristics of raw- and boiled-dried oysters.Food chemistry: X · 2025Article
- Insight into the correlation of taste substances and salty-umami taste fromFood chemistry: X · 2024Article
- Dynamic Changes in Microbiome and Metabolome during Sun-Drying of Oysters (Journal of microbiology and biotechnology · 2024Article
- A Comparison Analysis of Four Different Drying Treatments on the Volatile Organic Compounds of Gardenia Flowers.Molecules (Basel, Switzerland) · 2024Article
- A Comparative Study on the Muscle and Gut Microbiota ofMetabolites · 2024Article
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
Oysters are nutritious and tasty but difficult to store. Drying can extend the storage period of oysters and give them a unique flavor. In this study, the effects of four drying procedures, namely, vacuum freeze drying (VFD), vacuum drying (VD), natural sun-drying (NSD), and hot air drying (HAD), on the flavor characteristics of oysters (
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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.