ArticleFoods (Basel, Switzerland)2024
Changes in Ginsenoside Composition, Antioxidant Activity and Anti-Inflammatory Activity of Ginseng Berry by Puffing.
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.
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.
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Who cites it
4 citing papers in PubMed.
- Panax japonicus and Dioscorea deltoidea Cell Cultures as a Source of Stable Antioxidant Food Components.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Emerging Breakthroughs in Nano-Ginseng Innovations and Their Therapeutic Implications in Type 2 Diabetes.Pharmaceuticals (Basel, Switzerland) · 2026Review
- Enhancing the Quality of Ginseng-Astragalus Medicinal Food Using Twin-Screw Extrusion.Foods (Basel, Switzerland) · 2025Article
- Enhancing Antioxidant and Anti-Inflammatory Activities of Garlic by Puffing.Molecules (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effects of puffing on the ginsenoside composition as well as antioxidant and anti-inflammatory activities of ginseng berry were investigated to increase the utilization of ginseng berry. There was no significant difference in extraction yield between the control and puffed samples at all moisture contents and pressure conditions (
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Registered trials
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