Evidence map›Paper›PMID 34108955›Full record

ArticleFrontiers in microbiology2021

Effect of a

Marketa Husakova, Michaela Plechata, Barbora Branska, Petra Patakova

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

Article in Frontiers in microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing papers in PubMed
0.6field-weighted citation impact, top 35% 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

6 citing papers in PubMed, 10 citations in OpenAlex.

  1. Establishing a Rapid Enrichment Medium forFoods (Basel, Switzerland) · 2026
    Article
  2. Pigment Formation byJournal of agricultural and food chemistry · 2025
    Article
  3. PurifiedJournal of natural products · 2025
    Review
  4. Review
  5. Coordinated Synthesis of Pigments Differing in Side Chain Length inJournal of agricultural and food chemistry · 2025
    Article
  6. 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

4 authors at 1 institution in 1 country.

Marketa HusakovaDepartment of Biotechnology, University of Chemistry and Technology Prague, Prague, Czechia.
Michaela PlechataDepartment of Biotechnology, University of Chemistry and Technology Prague, Prague, Czechia.
Barbora BranskaDepartment of Biotechnology, University of Chemistry and Technology Prague, Prague, Czechia.
Petra PatakovaDepartment of Biotechnology, University of Chemistry and Technology Prague, Prague, Czechia.
University of Chemistry and Technology, Prague · CZ

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The pink-red color of traditional sausages (cured meat) is the result of nitrite addition and the formation of nitrosomyoglobin. However, the pleasant color of processed meat products is a side effect of nitrite addition while the main anticipated goal is to suppress the germination of clostridial spores. The fungus

Indexed as

Bacillus subtilisbacterial spores germinationClostridium beijerinckiiMonascusnitritered yeast rice

Identifiers

PMID34108955
PMCPMC8180847
OpenAlexW3143305831

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.