Evidence map›Paper›PMID 35892813›Full record

ArticleFoods (Basel, Switzerland)2022

Determination of 14 Isoflavone Isomers in Natto by UPLC-ESI-MS/MS and Antioxidation and Antiglycation Profiles.

Aoli Xiang, Jingyi Wang, Bijun Xie, Kai Hu, Mengting Chen, Zhida Sun

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

Article 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 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
1.5field-weighted citation impact, top 18% 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

2 citing papers in PubMed, 12 citations in OpenAlex.

  1. Article
  2. 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 3 institutions in 2 countries.

Aoli XiangDepartment of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Jingyi WangCollege of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China.
Bijun XieDepartment of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Kai HuDepartment of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Mengting ChenDepartment of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Zhida SunDepartment of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Huazhong Agricultural University · CNHubei University of Technology · CNKU Leuven · BE

Funding

Ningbo Public Welfare Technology Research Program 202002N3115
6 · The paper itself

Abstract

Natto is a famous traditional fermented food, but the influence of the fermentation process on the content and composition of soybean isoflavones and nutritional value is still unclear. In the present study, the variation in soybean isoflavones during fermentation by

Indexed as

anti-glycationantioxidantisoflavoneisomernatto

Identifiers

PMID35892813
PMCPMC9332870
OpenAlexW4288041414

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.