Evidence map›Paper›PMID 35564074›Full record

ReviewFoods (Basel, Switzerland)2022

A Review on Recent Sensing Methods for Determining Formaldehyde in Agri-Food Chain: A Comparison with the Conventional Analytical Approaches.

Luigi Fappiano, Fabiana Carriera, Alessia Iannone, Ivan Notardonato, Pasquale Avino

Abstract readReview
In one paragraph

Review in Foods (Basel, Switzerland), 2022. 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
–field-weighted citation impact
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.

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

5 authors.

Luigi FappianoDepartment of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, I-86100 Campobasso, Italy.
Fabiana CarrieraDepartment of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, I-86100 Campobasso, Italy.
Alessia IannoneDepartment of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, I-86100 Campobasso, Italy.
Ivan NotardonatoDepartment of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, I-86100 Campobasso, Italy.
Pasquale AvinoDepartment of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, I-86100 Campobasso, Italy.ORCID 0000-0003-4030-7624

Funding

Istituto Nazionale per l'Assicurazione Contro gli Infortuni sul Lavoro BRIC-INAIL ID 05/2018, project number B86C19000070001
6 · The paper itself

Abstract

Formaldehyde, the simplest molecule of the aldehyde group, is a gaseous compound at room temperature and pressure, is colorless, and has a strong, pungent odor. It is soluble in water, ethanol, and diethyl ether and is used in solution or polymerized form. Its maximum daily dosage established by the EPA is 0.2 μg g

Indexed as

comparisondeterminationelectrochemical detectionfoodformaldehydeGCHPLCreviewsensing methodssensors

Identifiers

PMID35564074
PMCPMC9102064

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.