Evidence map›Paper›PMID 35531393›Full record

ArticleJournal of food science and technology2022

Antioxidant activity of olive flounder (

Jae-Young Oh, Jin-Soo Kim, Jung-Suck Lee, You-Jin Jeon

Open access · greenAbstract read
In one paragraph

Article in Journal of food science and technology, 2022. 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
1.3field-weighted citation impact, top 19% 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. Article
  2. Antioxidant Effects ofFoods (Basel, Switzerland) · 2023
    Article
  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

4 authors at 3 institutions in 1 country.

Jae-Young OhFood Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 46083 Republic of Korea.
Jin-Soo KimDepartment of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University, Tongyeong, 53064 Korea.
Jung-Suck LeeResearch Center for Industrial Development of Seafood, Gyeongsang National University, Tongyeong, 53064 Korea.
You-Jin JeonDepartment of Marine Life Science, Jeju National University, Jeju, 63243 Republic of Korea.
Gyeongsang National University · KRJeju National University · KRNational Fisheries Research and Development Institute · KR

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Surimi is refined myofibrillar proteins of fish, which are materials of processed seafood products. However, the health-related outcomes associated with surimi consumption need further investigation. Given the high valued impact of surimi in the functional food industry, the study aims to evaluate its digest with regard to antioxidant potential to understand health benefits raised by surimi consumption.

Indexed as

Olive flounderOxidative stressParalichthys olivaceusSurimiZebrafish

Identifiers

PMID35531393
PMCPMC9046524
OpenAlexW3194747400

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.