ArticleKorean journal for food science of animal resources2018
Effect of Buckwheat (
Article in Korean journal for food science of animal resources, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 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
7 citing papers in PubMed.
- Changes in Physicochemical Characteristics of Goat Meat Emulsion-type Sausage According to the Ratio of Fat and Water Contents.Food science of animal resources · 2025Article
- Dietary Fibres in Processed Meat: A Review on Nutritional Enhancement, Technological Effects, Sensory Implications and Consumer Perception.Foods (Basel, Switzerland) · 2025Review
- Amaranth and buckwheat grains: Nutritional profile, development of functional foods, their pre-clinical cum clinical aspects and enrichment in feed.Current research in food science · 2024Review
- Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder.Food science of animal resources · 2022Article
- Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds.Foods (Basel, Switzerland) · 2022Article
- Effect on the Emulsification Stability and Quality of Emulsified Sausages Added with Wanggasi-Chunnyuncho (Food science of animal resources · 2019Article
- Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham.Food science of animal resources · 2019Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects of buckwheat powder on the physicochemical characteristics of the emulsion type sausages, including proximate composition, cooking yield, viscosity, pH, instrumental color, texture profile analysis (TPA), and sensory evaluation, were determined. Increased levels of added buckwheat powder led to higher moisture (p
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.