Evidence map›Paper›PMID 30258590›Full record

ArticleFood science & nutrition2018

Modeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation.

Wiramsri Sriphochanart, Wanwisa Skolpap

Open access · hybridAbstract read
In one paragraph

Article in Food science & nutrition, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
1.3field-weighted citation impact, top 21% of its field
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

2 citing papers in PubMed, 11 citations in OpenAlex.

  1. A New Isolate ofFrontiers in microbiology · 2019
    Article
  2. 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

2 authors at 2 institutions in 1 country.

Wiramsri SriphochanartDivision of Industrial Fermentation Technology Faculty of Agro-Industry King Mongkut's Institute of Technology Ladkrabang Bangkok Thailand.
Wanwisa SkolpapDepartment of Chemical Engineering School of Engineering Thammasat University Pathumtani Thailand.ORCID 0000-0001-7017-1823
King Mongkut's Institute of Technology Ladkrabang · THThammasat University · TH

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The purpose of this study was to improve Thai fermented sausage flavor by adding starter cultures (i.e.,

Indexed as

flavorlactic acid bacteriamathematical modelingsausage preparation and transportation coststarter culture

Identifiers

PMID30258590
PMCPMC6145271
OpenAlexW2810998794

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.