ArticleCurrent research in food science2023
Theoretical reasons for rapid heating of vegetable oils by microwaves.
Article in Current research in food science, 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, 14 citations in OpenAlex.
- Identification of Two Dielectric Relaxations in Oleic-Rich Oils Within the 50-900 MHz Range Using a Low-Cost Method.Foods (Basel, Switzerland) · 2026Article
- Viscosity of cooking oils affects dishwasher cleaning performance.Scientific reports · 2026Article
- Predicting the quality changes during microwave frying of food biopolymers by solving the hybrid mixture theory-based unsaturated transport, and electromagnetics equations.Current research in food science · 2026Article
- Cellular Structure Optimization in Microwave-Assisted Foaming of Acrylated Epoxidized Soybean Oil.ACS omega · 2025Article
- The Effect of Conventional and Microwave Frying on the Quality Characteristics of French Fries.Journal of food science · 2025Article
- Randomized-field microwave-assisted pharmaceutical lyophilization with closed-loop control.Scientific reports · 2025Article
- Controllable liquid metal boundaries to improve microwave heating efficiency and uniformity in food processing.Current research in food science · 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
8 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Water and high-moisture foods are readily heated in microwaves due to their relatively high dielectric loss factors. Vegetable oil, on the other hand, has a much smaller loss factor (about 1/100
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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.