ArticleFood chemistry: X2024
Accentuation of the browning characteristics and functional properties of aged tomatoes (
Article in Food chemistry: X, 2024. 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
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
8 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
- Drivers of consumer preference for cherry tomatoes: Insights from sensory, physicochemical and flavor properties.Food chemistry: X · 2026Article
- Formulation, Characterization, and Lipolysis Properties of Lycopene-Loaded Self-Emulsifying Delivery Systems Based on Different Lipids.Foods (Basel, Switzerland) · 2025Article
- Effect of Pre-Heating on Enhancing the Anti-Digestive and Antioxidant Properties of Curcumin Rice by Self-Emulsifying Technology.Foods (Basel, Switzerland) · 2025Article
- Micronization Combined Ultrasound-Assisted Extraction Enhances the Sustainability of Polyphenols from Pineapple and Lemon Peels Utilizing Acidified Ethanol.Foods (Basel, Switzerland) · 2025Article
- Effects of storage time and temperature on the aroma quality and color of vanilla beans (Food chemistry: X · 2024Article
- 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
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Moisture-assisted aging technology (MAAT) is a green process that improves browning characteristics and functionalities. This study investigated the physicochemical and functional characteristics of aged tomatoes. MAAT modulated carotenoids biotransformation from esterified to free form (Fourier-transform infrared spectroscopy 1738, 2851, and 2922 cm
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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.