ArticleFood chemistry: X2025
Comparison of phenotypic and phytochemical profiles of 20
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 4 papers.
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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.
- Bioactive spectrum of goji berries (Food chemistry: X · 2026Review
- Comparative Analysis of Dried Water Bamboo Shoots Using Different Drying Methods: Physicochemical Properties and Flavor.Foods (Basel, Switzerland) · 2025Article
- Metabolomic Analysis of Goji Berry Sun-Drying: Dynamic Changes in Small-Molecule Substances.Foods (Basel, Switzerland) · 2025Article
- Identification of the key aroma-active compounds in wolfberry (Food chemistry: X · 2025Article
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Authors and funding
8 authors.
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Abstract
The variety and drying stage of goji berries (GBs) may affect their final physical and chemical properties. This study investigated the differences in physical phenotypic parameters and major chemical composition parameters of 20 GBs varieties during four stages of hot air-drying (HD). The results indicated that the color difference values L*, a*, and b* decreased during the HD process. The contents of all amino acids decreased, with significant reductions in amino acids involved in the Maillard reaction. Correspondingly, the level of 5-hydroxymethylfurfural, a Maillard chemical reaction intermediates, increased. Furthermore, the decreased L* values were closely linked to the decomposition of carotenoids. Notably, the differences in constituents among different varieties of dried GBs were smaller than those in fresh GBs. These findings provide a theoretical basis for optimization of the GBs drying process, contributing to the expansion of GBs breeding programs and their use in global functional food and pharmaceutical industries.
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Registered trials
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