Evidence map›Paper›PMID 40807523›Full record

ArticleFoods (Basel, Switzerland)2025

Physical Aspects, Phytochemical Profiles, and Nutritional Properties of Lemon (

Zhirong Wang, Qingqing Fu, Guijie Hao, Yuanwei Gu, Tianqi Sun, Lu Gao, Bo Wang, Shuai Wang, Xiangfeng Zheng, Zhenquan Yang and 1 more

Abstract read
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 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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

11 authors.

Zhirong WangSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Qingqing FuSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Guijie HaoKey Laboratory of Healthy Freshwater Aquaculture, Ministry of Agriculture and Rural Affairs, Huzhou Key Laboratory of Aquatic Product Quality Improvement and Processing Technology, Zhejiang Institute of Freshwater Fisheries, Huzhou 313001, China.
Yuanwei GuSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Tianqi SunSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Lu GaoSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Bo WangSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.ORCID 0009-0005-6104-4327
Shuai WangYangzhou Institute for Food and Drug Control, Yangzhou 225106, China.
Xiangfeng ZhengSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Zhenquan YangSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Shengqi RaoSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.ORCID 0000-0003-2740-1544

Funding

China Postdoctoral Science Foundation 2024M752713Natural Science Foundation of Yangzhou Municipality YZ2024171
6 · The paper itself

Abstract

Dried lemon slices (LSs) have become increasingly popular as a healthful beverage when infused in hot water. This study examined the effects of freeze drying (FD), hot air drying (HAD), heat pump drying (HPD), and far-infrared drying (FID) on the quality of dried LSs and their brewed beverages. The results show that FD-LSs and their corresponding beverages have the most appealing appearance and maximum levels of ascorbic acid (2.47 and 0.80 mg/g, respectively), synephrine (8.15 and 0.94 mg/g, respectively), and the overwhelming majority of natural and available phenolic compounds, as well as the strongest antioxidant activity, although numerous volatile compounds in FD-LSs were in the lowest abundances. HPD-LSs exhibited similar trends to FD-LSs but contained the peak concentrations of limonene (2258.87 μg/g), γ-terpinene (704.19 μg/g), β-pinene (502.92 μg/g), and α-pinene (188.91 μg/g), which were the four most abundant volatile compounds in dried LSs. Additionally, active ingredients in HPD-LSs generally featured relative high levels of available amounts. In contrast, HAD- and FID-LSs typically displayed unfavorable coloration and low retention levels of natural and available active ingredients. Consequently, FD and HPD demonstrate superior suitability for the commercial-scale production of dried LSs.

Indexed as

antioxidant activitybioactive compoundsdrying methodlemon slicephytochemical preservationvolatile components

Identifiers

PMID40807523
PMCPMC12346658

What OpenQuestion holds

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Registered trials

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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.