ArticleFoods (Basel, Switzerland)2024
Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 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
6 citing papers in PubMed.
- Effect of thermo-sonication on the physicochemical properties, bioactive compounds, micronutrients, and antioxidant activity of cranberry juice.Ultrasonics sonochemistry · 2026Article
- Antioxidants in Plant-Based Food Matrices: From Structure-Activity and Degradation Kinetics to Formulation Design.Comprehensive reviews in food science and food safety · 2026Review
- ThermoMicrowave-sonication improves the stability and digestive bioaccessibility of phenolic compounds in parsley juice.Food chemistry: X · 2026Article
- Optimized Continuous Thermosonication for Sustainable Pasteurization of Orange and Dried Black Lime Juices: Techno-Functional, Physicochemical, and Microbial Assessment.Food science & nutrition · 2025Article
- Synergistic Effect of Thermosonication on the Stability of Bioactive Compounds and Antioxidant Activity of Blackberry Juice.Foods (Basel, Switzerland) · 2025Article
- Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic.Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
This study investigated the effects of thermosonication (TS) on the quality of blackcurrant juice, along with its physicochemical properties, bioactive compounds, antioxidant capacity, and microbiological and sensory qualities. The treatments included raw juice (RJ), pasteurized juice (90 °C, 1 min, PJ), and thermosonicated juice (480 W, 40 kHz at 40, 50, or 60 °C, for 10, 20, 30, or 40 min, TJ). The results indicated that the effects of pasteurization and thermosonication on the pH, total soluble solids, and titratable acidity of the juice were not significant (
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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.