Evidence map›Paper›PMID 34123460›Full record

ArticleFood science and biotechnology2021

Promoting effect of the Maillard reaction products produced during the stir-frying process of

Lu Wu, Li Xia Tan, Fen Fang Gong, Yu Xia, Rui Ge Chu, Hua Sheng Yang

Open access · greenAbstract read
In one paragraph

Article in Food science and biotechnology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
0.7field-weighted citation impact, top 34% 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

3 citing papers in PubMed, 7 citations in OpenAlex.

  1. Review
  2. Review
  3. 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 1 institution in 1 country.

Lu WuSchool of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang, China.
Li Xia TanSchool of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang, China.
Fen Fang GongSchool of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang, China.
Yu XiaSchool of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang, China.
Rui Ge ChuJiangxi Hospital of Traditional Chinese Medicine, Affiliated to Jiangxi University of Traditional Chinese Medicine, Nanchang, China.
Hua Sheng YangSchool of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang, China.ORCID 0000-0002-0332-8963
Jiangxi University of Traditional Chinese Medicine · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study was designed to evaluate the absorption promoting capacity of Maillard Reaction Products (MRPs) produced during the stir-frying process of

Indexed as

Absorption promoterHordei Fructus GerminatusIntestinal absorptionMaillard reaction productTransport mechanism

Identifiers

PMID34123460
PMCPMC8144268
OpenAlexW3159428823

What OpenQuestion holds

Textmetadata
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.