ArticleFrontiers in nutrition2025
Effects of different drying methods on physical properties and anthocyanin and volatile compound contents of black sweet corn (
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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
1 citing paper in PubMed.
- Evaluation of Odor and Physicochemical Properties in Sheep Placenta Processed With Different Drying Methods.Food science & nutrition · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Background: Black sweet corn is a new corn variety that offers nutritional advantages; however, high water content makes it difficult to preserve. Drying is a widely employed postharvest processing technique to enhance shelf-life and economic value of agricultural products through moisture reduction. Methods: In this study, the effects of hot-air drying (HD), vacuum drying (VD), freeze drying (FD), and microwave drying (MD) on corn rehydration, color, texture, and anthocyanin and volatile compound contents were investigated. Results: It was observed that the VD products maintained the texture followed by the FD and MD products. The HD products exhibited poor ready-to-eat performance. All the drying methods exhibited significant impacts on the color of dehydrated black sweet corn, the Conclusion: This study revealed the effects of different drying methods on the black sweet corn quality and laid the foundation for the selection of applicable drying methods to obtain ideal drying quality of black sweet corn.
Indexed as
Identifiers
What OpenQuestion holds
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.