ReviewFoods (Basel, Switzerland)2024
An Innovative Food Processing Technology: Microwave Electrodeless Ultraviolet, Luminescence Mechanism, Microbial Inactivation, and Food Application.
Review 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 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- Effects of Electron Beam Irradiation on the Storage Stability and Quality Characteristics of Chicken and Duck Meat.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
Microwave electrodeless ultraviolet (MWUV) technology, as an emerging food processing technique, has garnered growing attention in the realm of food science in recent years. Based on different application requirements, MWUV equipment types are categorized as microwave oven reactor, continuous-flow UV-microwave reactor, coaxially driven MWUV reactor, and complete ultraviolet reactor. The luminescence properties of MWUV equipment depend on their filler gas; mercury is commonly used as a filler gas to produce a wavelength at 253.7 nm for food non-thermal sterilization. The microbial sterilization effect of MWUV is primarily attributed to the synergistic action of microwave and ultraviolet (UV): MWUV enhances reactive oxygen species (ROS) production, disrupts the cell membrane structures of bacteria, leads to bacterial endosome leakage, and induces nucleic acid damage. MWUV extends food shelf-life by eliminating microorganisms without significantly altering food quality compared with traditional thermal sterilization methods. Additionally, MWUV, combined with digestion reagents such as HNO
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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.