ArticleFood chemistry: X2025
Comparison of different drying processes of
Article in Food chemistry: X, 2025. 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.
- Effects of variable-temperature drying on nutritional components, antioxidant capacity, and flavor (volatile and non-volatile compounds) of Xinjiang figs.Food chemistry: X · 2026Article
- Gas-Assisted Steam Explosion Enables Targeted Regulation of Nutritional and Flavor Quality inFoods (Basel, Switzerland) · 2026Article
- Production of dehydrated cabbage on an industrial scale: A comparative evaluation of quality, nutritional, and chemical components.Food chemistry: X · 2026Article
- Effect of ultrasonic-assisted hot-air drying on the quality and drying kinetics of Taraxacum mongolicum.Ultrasonics sonochemistry · 2026Article
- Flavor and metabolite responses ofFood chemistry: X · 2026Article
- Effects of drying methods on the nutritional, antioxidant capacity and volatile compounds ofFood chemistry: X · 2026Article
- Different drying methods reshape volatile aroma and bioactive non-volatile compounds inFood chemistry: X · 2026Article
- Metabolomic insights into the impact of drying methods on flavor and nutrient retention inFood chemistry: X · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, the effects of hot-air drying (HAD), hot-air combined microwave vacuum drying (HAD-MVD), vacuum freeze drying (VFD), and natural drying (ND) on the color, textural properties, microstructure, non-volatile substances, and volatile flavor compounds of the
Indexed as
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What OpenQuestion holds
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.