Evidence map›Paper›PMID 42143881›Full record

ArticleUltrasonics sonochemistry2026

Comprehensive quality evaluation of ultrasound-assisted fermented Yuluxiang pear juice: Physicochemical characteristics, antioxidant activity, and multi-dimensional flavor analysis.

Huiling Duan, Danrong Yu, Chuan Xie, Chuanwei Zhang, Yaping Shen, Ling Ma, Liyan Jia, Shicong Zhang, Xiaoyu Zhang, Zhihui Yu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Ultrasonics sonochemistry, 2026. 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. Ultrasound-Assisted Fermentation byFoods (Basel, Switzerland) · 2026
    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

10 authors.

Huiling DuanCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China.
Danrong YuCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China.
Chuan XieCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China.
Chuanwei ZhangCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China.
Yaping ShenCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China.
Ling MaCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China.
Liyan JiaCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China.
Shicong ZhangCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China.
Xiaoyu ZhangCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China. Electronic address: xiaoyuzhang2005@163.com.
Zhihui YuCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China. Electronic address: zhihuisxau@163.com.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Yuluxiang pear juice processing faces critical technical challenges: enzymatic browning, nutrient degradation during thermal processing, and flavor volatilization. Ultrasound (US)-assisted fermentation, an emerging non-thermal technology, enhances fruit juice quality. However, its regulatory mechanisms in fermented pear juice flavor formation remain unclear. This study investigated the effects of 0-500 W US power on Lactiplantibacillus plantarum-fermented Yuluxiang pear juice. An integrated electronic nose (E-nose), electronic tongue (E-tongue), and gas chromatography-ion mobility spectrometry (GC-IMS) system characterized physicochemical properties, antioxidant capacity, and flavor profiles. Results suggested significant power-dependent effects on fermentation quality. The 300 W treatment was associated with optimal comprehensive quality, including the lowest browning index, highest transmittance (52%), maximum polyphenol content (1.44 mg/100 mL), and greatest viable lactic acid bacteria count (1.3 × 10

Indexed as

AntioxidantsChemical PhenomenaFermentationFruit and Vegetable JuicesPyrusTasteUltrasonic WavesElectronic NoseFood, ProcessedAntioxidantsElectronic noseElectronic tongueFlavor profileGas chromatography-ion mobility spectrometryUltrasound-assisted fermentationYuluxiang pear

Identifiers

PMID42143881
PMCPMC13202536

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.