Evidence map›Paper›PMID 32178310›Full record

ArticleFoods (Basel, Switzerland)2020

Effects of

Fengqi Yang, Won-Young Cho, Nayeon Lee, Da-Hee Kim, Jihye Lee, Hyun-Jin Lee, Han Geuk Seo, Chi-Ho Lee

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
1.1field-weighted citation impact, top 24% 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

3 citing papers in PubMed, 9 citations in OpenAlex.

  1. Article
  2. Article
  3. Effect ofFoods (Basel, Switzerland) · 2020
    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 1 institution in 1 country.

Fengqi YangDepartment of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.ORCID 0000-0001-6105-1168
Won-Young ChoDepartment of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.ORCID 0000-0003-1098-0252
Nayeon LeeDepartment of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Da-Hee KimDepartment of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Jihye LeeDepartment of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Hyun-Jin LeeDepartment of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Han Geuk SeoDepartment of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Chi-Ho LeeDepartment of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Konkuk University · KR

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Processed meat products are prone to oxidative damage and quality decline during storage; however, these problems can be mitigated by the proper formulation of meat productions. This study evaluated the effects of natural anti-oxidants found in

Indexed as

antioxidantBoswellia serratafunctional foodsensory evaluationtexturewhey protein

Identifiers

PMID32178310
PMCPMC7143823
OpenAlexW3011375057

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.