Evidence map›Paper›PMID 40463653›Full record

ArticleFood chemistry: X2025

Investigation of microwave, irradiation, low-temperature plasma on flavor changes of mango powder.

Kewei Lin, Qiaomei Shen, Dongjie Liu, Lukai Ma, Feng Wang, Gengsheng Xiao

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

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 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. Article
  2. 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

6 authors.

Kewei LinGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Qiaomei ShenGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Dongjie LiuGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Lukai MaGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Feng WangGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Gengsheng XiaoGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

To explore changes in volatile compounds of freeze-dried mango powder following various physical field treatments (microwave, irradiation, low-temperature plasma), electronic nose, HS-GC-IMS, and HS-SPME-GC-MS were employed for flavor compound characterization. GC-IMS and GC-MS identified 42 and 97 flavor compounds, respectively, with beta-Damascenone, (E)-2-Octenal, Nonanal, α-Pinene, Ionone, (1

Indexed as

FlavorMango powderOdor activity valuePhysical field treatmentsVolatile compounds

Identifiers

PMID40463653
PMCPMC12131258

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.