Effect of Ultrasound Pretreatment Combined with Magnetic Field-Assisted Freezing on Bioactive Compounds and Antioxidant Capacity of Blueberry.

Kaiyan You, Xuefeng Xiong, Ziyi Wang, Qianyu Li, Xuehui Cao

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.

Quality assurance of functional food products using physical field-assisted freezing.Frontiers in nutrition · 2026
Review

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

5 authors.

Kaiyan YouCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Xuefeng XiongCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Ziyi WangCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Qianyu LiCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Xuehui CaoCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Magnetic field-assisted freezing is a novel freezing technology for improving food quality. The purpose of this study was to evaluate the effect of ultrasound pretreatment in combination with a static magnetic field on frozen blueberry bioactive compounds and antioxidant capacity. Blueberries were subjected to ultrasound pretreatment and frozen by using a static magnetic field. Bioactive components, antioxidant properties, organic acids, and the flesh color of blueberry were analyzed. The results demonstrated that, compared with -20 °C control freezing (CF), the ultrasound pretreatment combined with static magnetic field freezing (U-MF) better maintained blueberry bioactive components. The anthocyanin and total phenolic and flavonoid contents of U-MF were 33.67%, 29.14%, and 18.65%, respectively, higher than the CF group (

Indexed as

antioxidant capacitybioactivityblueberrycolormagnetic field

Identifiers

PMID41375951

DOI10.3390/foods14234013

PMCPMC12691991

What OpenQuestion holds

Textmetadata

LicenceCC BY

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.