ArticleFood chemistry: X2026
Impact of airborne ultrasound on pore characteristics and cell wall components in shiitake mushrooms during microwave vacuum drying.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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
3 citing papers in PubMed.
- Ultrasound-assisted extraction for enhanced recovery and bioactivity of polyphenols from Tuber formosanum.Ultrasonics sonochemistry · 2026Article
- Ultrasound technology for edible mushrooms: A review of postharvest changes, applications and prospects.Food chemistry: X · 2026Review
- Effects of Drying Methods on Flavor Substances and Identification of Characteristic Flavor Compounds of Dried Tangerine Peel.Foods (Basel, Switzerland) · 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
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The pore structure of dried products dictates their rehydration, flavor retention, and processing adaptability, thus affecting market potential. This study investigated the impact of ultrasound amplitude on pore structure evolution in shiitake mushrooms during microwave vacuum drying (MVD). Results showed dried shiitake porosity first increased then decreased with rising amplitude: maximum porosity (65.13%) was achieved at 60% amplitude, and the largest average pore size (3041.78 nm) was observed at 70%. Ultrasound modified shiitake cell wall components via cavitation, mechanical vibration, and enzyme activity regulation, ultimately influencing pore structure. At 50%-70% amplitude, ultrasound accelerated cell wall degradation and induced pore expansion; above 70%, excessive energy reduced enzyme activity and caused pore collapse. This study offers insights for regulating the pore structure of dried products and clarifies the mechanism by which ultrasound affects pore structure.
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.