Effect of Physical Structures of Food Matrices on Heat Resistance of

Biying Lin, Yufei Zhu, Lihui Zhang, Ruzhen Xu, Xiangyu Guan, Xiaoxi Kou, Shaojin Wang

Erratum issuedAbstract read

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. An erratum has been issued. Cited by 2 papers.

0numbers the graph read from it

0cells of the map it votes in

2citing 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

2 citing papers in PubMed.

Thermal Inactivation Kinetics and Radio Frequency Control ofFoods (Basel, Switzerland) · 2022
Article
Correction: Lin et al. Effect of Physical Structures of Food Matrices on Heat Resistance ofFoods (Basel, Switzerland) · 2021
Article

4 · The record

Corrections and comments

Erratum issued
Correction: Lin et al. Effect of Physical Structures of Food Matrices on Heat Resistance of2021

5 · Who and what money

Authors and funding

7 authors.

Biying LinCollege of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China.

Yufei ZhuCollege of Animal Science and Technology, Northwest A&F University, Yangling 712100, China.

Lihui ZhangCollege of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China.

Ruzhen XuCollege of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China.

Xiangyu GuanCollege of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China.

Xiaoxi KouCollege of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China.

Shaojin WangCollege of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China.

Funding

National Natural Science Foundation of China 31772031

6 · The paper itself

Abstract

Nonpathogenic surrogate microorganisms, with a similar or slightly higher thermal resistance of the target pathogens, are usually recommended for validating practical pasteurization processes. The aim of this study was to explore a surrogate microorganism in wheat products by comparing the thermal resistance of three common bacteria in wheat kernels and flour. The most heat-resistant

Indexed as

heat resistancemicrostructurephysical structuresurrogate microorganismsWeibull modelwheat

Identifiers

PMID33352900

DOI10.3390/foods9121890

PMCPMC7765854

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.