ArticleFood science & nutrition2023
Functional, antioxidant, and sensory properties of mixed-fruit (pitaya, watermelon, and mint) and pitaya wines.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 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
8 citing papers in PubMed, 15 citations in OpenAlex.
- Optimizing Extraction and HPLC-ESI-QTOF-MS/MS Analysis of Bound Phenolics From Okra (Food science & nutrition · 2026Article
- The influence of different raw material processing methods on the quality of mulberry fruit wine.Food chemistry: X · 2026Article
- Current progress on identifying chemical constituents, bioactivities, and food-industry applications of pitaya (Frontiers in nutrition · 2026Review
- The Antimicrobial and Antioxidant Properties of Raw, Aged, and Fermented Garlic: Influence of Processing Methods.Food science & nutrition · 2025Article
- Study on the Mechanisms of Flavor Compound Changes During the Lactic Fermentation Process of Peach and Apricot Mixed Juice.Foods (Basel, Switzerland) · 2024Article
- Virtual Cold Chain Method with Comprehensive Evaluation to Reveal the Effects of Temperature Abuse on Blueberry Quality.Foods (Basel, Switzerland) · 2024Article
- Mechanistic Insights into the Antioxidant Potential of Sugarcane Vinegar Polyphenols: A Combined Approach of DPPH-UPLC-MS, Network Pharmacology and Molecular Docking.Foods (Basel, Switzerland) · 2024Article
- Functional, antioxidant, and sensory properties of mixed-fruit (pitaya, watermelon, and mint) and pitaya wines.Food science & 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
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermentation of fruits offers a diverse range of flavors, smells, and colors. Colored fruits are rich in naturally occurring pigments, such as betacyanin. Hence, they are considered to possess powerful antioxidant activities. However, in wine production, such pigments often diversify the flavor and color of the wine. The objective of this study was to compare the quality of two types of wines: a single-fruit (pitaya) wine and a mixed-fruit wine that contains watermelon (
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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.