Evidence map›Paper›PMID 32968352›Full record

ArticleBreeding science2020

DNA marker-assisted evaluation of cooked bean hardness of three soybean progeny lines.

Kyoko Toda, Shin Kato, Kaori Hirata, Akio Kikuchi, Yumi Nihei, Makita Hajika

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

Article in Breeding science, 2020. 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 25% 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, 3 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

6 authors at 2 institutions in 1 country.

Kyoko TodaNARO Institute of Crop Science (NICS), 2-1-18 Kannondai, Tsukuba, Ibaraki 305-8518, Japan.
Shin KatoNARO Tohoku Agricultural Research Center, 297 Uenodai, Kariwano, Daisen, Akita 019-2112, Japan.
Kaori HirataNARO Tohoku Agricultural Research Center, 297 Uenodai, Kariwano, Daisen, Akita 019-2112, Japan.
Akio KikuchiNARO Tohoku Agricultural Research Center, 297 Uenodai, Kariwano, Daisen, Akita 019-2112, Japan.
Yumi NiheiNARO Institute of Crop Science (NICS), 2-1-18 Kannondai, Tsukuba, Ibaraki 305-8518, Japan.
Makita HajikaNARO Institute of Crop Science (NICS), 2-1-18 Kannondai, Tsukuba, Ibaraki 305-8518, Japan.
Institute of Crop Science · JPTohoku Agricultural Research Center · JP

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Cooked bean hardness is an important trait for the processing of soybean products such as nimame, natto, miso, and soy sauce. Previously, we showed that cooked bean hardness is primarily affected by the pectin methylesterase gene

Indexed as

ARMS-PCRcalciumcooked bean hardnessDNA marker-assisted selectionsoybean

Identifiers

PMID32968352
PMCPMC7495197
OpenAlexW3043391279

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.