Evidence map›Paper›PMID 31197084›Full record

ArticleMolecules (Basel, Switzerland)2019

Identification of a Heat-Inducible Element of Cysteine Desulfurase Gene Promoter in

Zhicheng Huang, Xiaoyu Lei, Xi Feng, Shuangshuang Gao, Gangzheng Wang, Yinbing Bian, Wen Huang, Ying Liu

Open access · goldAbstract read
In one paragraph

Article in Molecules (Basel, Switzerland), 2019. 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
0.5field-weighted citation impact, top 38% 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, 9 citations in OpenAlex.

  1. 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

8 authors at 2 institutions in 2 countries.

Zhicheng HuangCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. HuangZhiCheng1210@163.com.
Xiaoyu LeiCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. xiaoyulei1988@126.com.
Xi FengDepartment of Nutrition, Food Science and Packaging, California State University, San Jose, CA 95192, USA. xi.feng@sjsu.edu.
Shuangshuang GaoCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. 13720161459@163.com.
Gangzheng WangInstitute of Applied Mycology, Plant Science and Technology College, Huazhong Agricultural University, Wuhan 430070, China. wgzhau@163.com.
Yinbing BianInstitute of Applied Mycology, Plant Science and Technology College, Huazhong Agricultural University, Wuhan 430070, China. bianyinbing@mail.hzau.edu.cn.
Wen HuangCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. huangwen@mail.hzau.edu.cn.
Ying LiuCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. yingliu@mail.hzau.edu.cn.ORCID 0000-0001-9380-3424
Huazhong Agricultural University · CNSan Jose State University · US

Funding

China Postdoctoral Science Foundation 2016T90701Major Projects of Technological Innovation of Hubei Province 2017ABA148Natural Science Foundation of China 31601434
6 · The paper itself

Abstract

Volatile organosulfur compounds are the main components that contribute to the unique aroma of dried

Indexed as

Carbon-Sulfur LyasesGreen Fluorescent ProteinsHeat-Shock ResponseHot TemperaturePromoter Regions, GeneticShiitake MushroomsSulfurVolatile Organic CompoundsCarbon-Sulfur Lyasescysteine desulfuraseenhanced green fluorescent proteinGreen Fluorescent ProteinsSulfurVolatile Organic Compoundsgene promoterheat-inducible elementLentinula edodesvolatile organosulfur compounds

Identifiers

PMID31197084
PMCPMC6632127
OpenAlexW2951396251

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.