Effect of Different Thawing Methods on the Quality and Antioxidant Activity of Frozen

Lina Chen, Meijia Li, Mingzhe Yang, Xiaohui Sheng, Tienan Wang

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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.

Lina ChenDepartment of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No. 6543, Satellite Road, Changchun 130022, China.

Meijia LiDepartment of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No. 6543, Satellite Road, Changchun 130022, China.

Mingzhe YangDepartment of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No. 6543, Satellite Road, Changchun 130022, China.

Xiaohui ShengDepartment of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No. 6543, Satellite Road, Changchun 130022, China.

Tienan WangDepartment of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No. 6543, Satellite Road, Changchun 130022, China.

Funding

Jilin Province Science and Technology Department No.20220202072NC

6 · The paper itself

Abstract

This study investigated the effects of air thawing (AT), running water thawing (RWT), microwave thawing (MT), ultrasonic thawing (UT), and high-pressure processing thawing (HPPT) on the physicochemical properties, nutritional content, sensory quality, microstructure, and antioxidant capacity of frozen

Indexed as

Actinidia argutatextural propertythawing methodswater distribution

Identifiers

PMID42279707

DOI10.3390/foods15111920

PMCPMC13256727

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.