Evidence map›Paper›PMID 34828890›Full record

ArticleFoods (Basel, Switzerland)2021

Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage.

Qing Xiao, Mei Xu, Baocai Xu, Conggui Chen, Jieying Deng, Peijun Li

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

Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.

0numbers the graph read from it
0cells of the map it votes in
5citing papers in PubMed
1.4field-weighted citation impact, top 20% 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

5 citing papers in PubMed, 16 citations in OpenAlex.

  1. Review
  2. Review
  3. Review
  4. Article
  5. Review
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.

Qing XiaoChina Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China.
Mei XuSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
Baocai XuChina Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China.
Conggui ChenChina Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China.
Jieying DengChina Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China.
Peijun LiChina Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China.
Hefei University of Technology · CN

Funding

Fundamental Research Funds for the Central Universities of China PA2019GDZC0099National Key R&D Program of China 2019YFC1605902National Natural Science Foundation of China 32172235
6 · The paper itself

Abstract

The study evaluated the combined effect of high-pressure processing (HPP) and spice extracts on low-salt sausages during refrigerated storage. Physicochemical and microbiological characteristics of the sausages were determined. HPP treatment increased the thiobarbituric acid reactive substances (TBARS) value and the carbonyl content of the samples (

Indexed as

high pressure processinglow-salt sausagespice extractsstorage quality

Identifiers

PMID34828890
PMCPMC8625618
OpenAlexW3209332881

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.