ReviewComprehensive reviews in food science and food safety2025
The potential of red-fleshed apples for cider production.
Review in Comprehensive reviews in food science and food safety, 2025. 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
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
4 citing papers in PubMed.
- Efficacy of different treatments in regulating apple preservation: systematic review and network meta-analysis.Food chemistry: X · 2026Article
- Upcycling Discarded Apples into Cider: Yeast and Nutrient Strategies Shaping Fermentation and Sensory Quality.Foods (Basel, Switzerland) · 2026Review
- Flavonoids: biological activities, nutritional and immunological aspects, therapeutic potential, food applications, and human health benefits-A comprehensive review.Frontiers in nutrition · 2026Review
- The potential of red-fleshed apples for cider production.Comprehensive reviews in food science and food safety · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
Abstract
Cider quality is influenced by numerous factors relating to the apples used during production. While extensive research has been done to explore the phenolic content, sensory quality, and storage stability of various apple products, the domain of fermented apple products, such as ciders, remains underrepresented. Red-fleshed apples (RFAs) have naturally high concentrations of phenolic compounds, which indicate their potential in the production of novel cider products. However, a knowledge gap remains regarding the application of RFAs in cider production and how their physicochemical and sensory properties are changed during processing. This review is the first to comprehensively investigate whether and to what extent apple categories (dessert, cider, and RFAs) differ regarding their physicochemical and sensory properties from harvest throughout cider processing. Furthermore, it highlights the importance of a holistic understanding of apple characteristics, encompassing both traditional and RFA varieties in the context of cider production. The findings offer valuable insights for stakeholders aiming to enhance product quality, providing a foundation for future studies on optimizing processing methods for a diverse and appealing range of ciders.
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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.