ArticleCurrent research in food science2024
Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (
Article in Current research in food science, 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.
- The Influence of Applied Voltage on Drying Kinetics, Quality, and Mathematical Modeling of Ginger During Electrohydrodynamic (EHD) Drying.Food science & nutrition · 2026Article
- Metabolomics Analysis Based on UHPLC-Q-TOF-MS/MS to DiscriminateFoods (Basel, Switzerland) · 2026Article
- Study on the effects of media-regulated ultrasonic pretreatment combined with elwectrohydrodynamic drying on the drying kinetics, active components, proteomic characteristics and volatile components of garlic.Food chemistry: X · 2026Article
- Metabolomic insights into the impact of drying methods on flavor and nutrient retention inFood chemistry: X · 2026Article
- Research on drying kinetics, microstructure, and flavor changes of areca nut drying process based on water molecule migration.Food chemistry: X · 2025Article
- Study on the Effect of Ultrasonic and Cold Plasma Non-Thermal Pretreatment Combined with Hot Air on the Drying Characteristics and Quality of Yams.Foods (Basel, Switzerland) · 2025Article
- Influence of Drying Methods on the Morphological Features, Microstructural Properties, and Antioxidant Performance ofJournal of fungi (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The study explored the use of current fluid dynamics drying technology for apricot abalone mushroom, examining how different output voltages (15, 25, and 35 kV) affected drying characteristics, microstructure, and volatile components. Comparisons were made with samples dried using hot air drying (HAD) and natural air drying (AD). Results revealed that HAD had the fastest drying rate at 0.29664(g·h
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Registered trials
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