ArticleFoods (Basel, Switzerland)2024
Comparative Evaluation of Conventional and Emerging Maceration Techniques for Enhancing Bioactive Compounds in Aronia 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 4 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
4 citing papers in PubMed.
- Natural Mineral Waters as Solvents for Sustainable Extraction of Polyphenolic Compounds from Aronia Stems.Foods (Basel, Switzerland) · 2026Article
- Cynthichlorine Extracted from AscidianMarine drugs · 2025Article
- Enhanced Extraction of Polyphenols, Physicochemical Properties, and Microbial Control inMolecules (Basel, Switzerland) · 2025Article
- Advanced low-thermal fortification strategy for dill juice: enhanced bioaccessibility and functional properties through MLP-RSM optimization.Frontiers in nutrition · 2025Article
Corrections and comments
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Authors and funding
2 authors.
Funding
Abstract
Ultrasound and microwave maceration techniques have been utilised to lower production costs and reduce processing time, while also preventing the degradation of nutrients like phenolics and vitamin C and preserving physical properties such as colour and viscosity. In this study, the effects of several traditional (cold, enzymatic, and thermal) and innovative (ultrasonic and microwave) maceration methods on some quality parameters of aronia juice were investigated. Microwave maceration significantly impacted the soluble solids content of the analysed juices and resulted in noticeably darker juice samples compared to the controls, with lower
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Registered trials
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