ArticleFood science of animal resources2020
Aroma Characteristics of Raw and Cooked
Article in Food science of animal resources, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 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
11 citing papers in PubMed, 28 citations in OpenAlex.
- Process optimization ofFrontiers in nutrition · 2026Article
- Evolution of oxidation markers and rancid off-flavors inFood science and biotechnology · 2025Article
- Sensorial flavor characteristics and volatile Maillard reaction products ofFood science and biotechnology · 2025Article
- Comparison of volatile compound profiles derived from various livestock protein alternatives including edible-insect, and plant-based proteins.Food chemistry: X · 2024Article
- The Impact of Drying Methods on the Quality of Blanched Yellow Mealworm (Molecules (Basel, Switzerland) · 2024Article
- Article
- Effect of amino acids in the Maillard reaction products generated from the reaction flavors ofFood science and biotechnology · 2022Article
- Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (Insects · 2022Article
- Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics.Molecules (Basel, Switzerland) · 2021Article
- Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems.Foods (Basel, Switzerland) · 2020Article
- Preparation and evaluation of mushroom (Heliyon · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study compared aroma compositions and sensory aroma attributes of raw and cooked
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.