Comparing the thermal stability of 10-carboxy-, 10-methyl-, and 10-catechyl-pyranocyanidin-3-glucosides and their precursor, cyanidin-3-glucoside.

Danielle M Voss, Gonzalo Miyagusuku-Cruzado, M Mónica Giusti

Open access · goldAbstract read

In one paragraph

Article in NPJ science of food, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

1.1field-weighted citation impact, top 26% 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

0 citing papers in PubMed, 15 citations in OpenAlex.

No citing paper in PubMed yet.

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

3 authors at 1 institution in 1 country.

Danielle M VossDepartment of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH, 43210-1007, USA.ORCID http://orcid.org/0000-0002-6128-6570

Gonzalo Miyagusuku-CruzadoDepartment of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH, 43210-1007, USA.ORCID http://orcid.org/0000-0002-4420-6022

M Mónica GiustiDepartment of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH, 43210-1007, USA. giusti.6@osu.edu.ORCID http://orcid.org/0000-0002-2348-3530

The Ohio State University · US

Funding

United States Department of Agriculture | National Institute of Food and Agriculture (NIFA) Hatch Project OHO01423

6 · The paper itself

Abstract

Pyranoanthocyanins are vibrant, naturally derived pigments formed by the reaction of an anthocyanin with a cofactor containing a partially negatively charged carbon. This study compared the thermal stability and degradation products of 10-carboxy-pyranocyanidin-3-glucoside (pyruvic acid cofactor), 10-methyl-pyranocyanidin-3-glucoside (acetone cofactor), and 10-catechyl-pyranocyanidin-3-glucoside (caffeic acid cofactor) with their anthocyanin precursor to evaluate the role of the pyranoanthocyanin C

Identifiers

PMID35181657

DOI10.1038/s41538-022-00131-9

PMCPMC8857255

OpenAlexW4212862517

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.