Evidence map›Paper›PMID 40077518›Full record

ArticleFoods (Basel, Switzerland)2025

Comparing the Drying Characteristics, Phytochemicals, and Antioxidant Characterization of

Meng Li, Shuang Liu, Zhenqiang Wang, Feng Liu, Hongjing Dong, Xuguang Qiao, Xiao Wang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Review
  2. BlackenedMolecules (Basel, Switzerland) · 2026
    Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Meng LiKey Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China.
Shuang LiuKey Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China.
Zhenqiang WangKey Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China.
Feng LiuKey Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China.
Hongjing DongKey Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China.
Xuguang QiaoKey Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, No. 61, Daizong Road, Tai'an 271018, China.
Xiao WangKey Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China.ORCID 0000-0003-4236-2483

Funding

China Agriculture Research System of MOF and MARA CARS-21National Key Research and Development Project 2023YFC3503805Shandong Province Taishan Scholar Program tstp20221138
6 · The paper itself

Abstract

American ginseng (AG) has long been used as an ingredient in the food and pharmaceutical industries because of its nutritional and economic value. AG is rich in nutrients, and its quality is greatly affected by how it is processed. However, there is a relative paucity of research on the comprehensive evaluation of different processing techniques of AG. This study evaluated the differences in quality formation and properties of low-temperature softened, blanched, steamed followed by hot air drying, and vacuum freeze-dried AG (LTS-HAD, BL-HAD, ST-HAD, and VFD, respectively). The results demonstrated that AGs treated with VFD had the fastest drying time (85 h) and succeeded in preserving the color and microstructure of fresh ginseng. The contents of ginsenoside Rg1 and Rb1 in LTS-HAD samples were 2.81 ± 0.01 mg/g and 10.68 ± 0.66 mg/g, respectively, which were significantly higher than those in VFD samples (

Indexed as

antioxidant capacityginsenosidesPanax quinquefolium L.processingvolatile compounds

Identifiers

PMID40077518
PMCPMC11899330

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

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.