ArticleCurrent research in food science2026
Instant controlled pressure drop processing modulates phenolic composition and fatty acid profile in
Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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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.
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5 authors.
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Abstract
Instant Controlled Pressure Drop (DIC) is a high-pressure/short-time thermo-mechanical pretreatment that can expand grain structure and improve phytochemical accessibility. This study assessed how DIC conditions (0.10-0.40 MPa/10-90 s) modulate phenolic composition and lipid fingerprints in two
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