ArticleFoods (Basel, Switzerland)2024
The Browning Properties, Antioxidant Activity, and α-Glucosidase Inhibitory Improvement of Aged Oranges (
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 7 papers.
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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.
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Who cites it
7 citing papers in PubMed.
- α-Glucosidase Inhibitory Activity of Tsuan-Kan Tea in Different Solid-State Aging Models: Phytochemical Biotransformation, Volatile Profile, and Molecular Docking.Foods (Basel, Switzerland) · 2026Article
- Interactive Effects of Temperature and Grain Moisture Content on Quality Deterioration and Volatile Flavour Evolution in Foxtail Millet During Storage.Foods (Basel, Switzerland) · 2026Article
- Temperature-Driven Maillard Conjugation and Phenolic Changes in Dried Lychee Pulp: Implications for Antioxidative Enhancement.Foods (Basel, Switzerland) · 2026Article
- Micronization Combined Ultrasound-Assisted Extraction Enhances the Sustainability of Polyphenols from Pineapple and Lemon Peels Utilizing Acidified Ethanol.Foods (Basel, Switzerland) · 2025Article
- Evaluation of Antioxidant and Anti-Glycemic Characteristics of Aged Lemon Peel Induced by Three Thermal Browning Models: Hot-Air Drying, High Temperature and Humidity, and Steam-Drying Cycle.Foods (Basel, Switzerland) · 2024Article
- Extraction Effects on Roselle Functionalities: Antioxidant, Antiglycation, and Antibacterial Capacities.Foods (Basel, Switzerland) · 2024Article
- Accentuation of the browning characteristics and functional properties of aged tomatoes (Food chemistry: X · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Oranges contain many natural active chemicals, organic acids, and polysaccharides. Aging processing is commonly used to modify the color, quality, functional components, and stability of fruits. This study assesses the preparation of aging black oranges using various pre-treatments and solid fermentation. Oranges were aged for six weeks in fresh, non-blanching, blanching, and hot air-assisted aging cycle (AA) groups. The oranges' shrinkage ratio, color difference values, and soluble solids content changed significantly (
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Registered trials
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