A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin.
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 1 paper.
0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
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
1 citing paper in PubMed.
Plants (Basel, Switzerland) · 2023
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
9 authors.
Denes K A RosarioCenter for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil.ORCID 0000-0001-8565-2021
Maraysa R FurtadoFood Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil.
Yhan S MutzCenter for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil.ORCID 0000-0003-1256-8878
Bruna L RodriguesFood Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil.
Yago A A BernardoCenter for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil.ORCID 0000-0001-8778-3236
Jéssica D BaltarFood Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil.
Patricia C BernardesDepartment of Food Engineer, Federal University of Espirito Santo, Alto Universitário, s/n, Alegre, ES 29500-000, Brazil.ORCID 0000-0002-0012-3890
Mario EstevezInstitute of Meat and Meat Products (IPROCAR), TECAL Research Group, University of Extremadura, 10003 Cáceres, Spain.ORCID 0000-0002-8509-2789
Carlos A Conte-JuniorCenter for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ 21941-598, Brazil.ORCID 0000-0001-6133-5080
Funding
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) 140947/2019-1Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) 311422/2016-0Coordenação de Aperfeiçoamento de Pessoal de Nível Superior CAPES/FAPERJ E-26/201.825/2017Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro E-26/203.049/2017
6 · The paper itself
Abstract
This study aimed to use chemometrics to evaluate the influence of lipid and protein oxidation on the color and texture characteristics of Brazilian dry-cured loin (Socol, BDL). Upon exploration using hierarchical cluster analysis (HCA), two clusters were formed, indicating that higher water activity (a
Indexed as
color qualitymultivariate statistical analysisnondestructive methodstexture profile analysis
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.
A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin. · full record | OpenQuestion