Evidence map›Paper›PMID 35967817›Full record

ArticleFrontiers in nutrition2022

Effect of different packaging methods on the free amino acid profiles of the deep-water rose shrimp (

Polina Rusanova, Gioacchino Bono, Manuela Dara, Francesca Falco, Vita Gancitano, Sabrina Lo Brutto, Charles Odilichukwu R Okpala, Nilesh Prakash Nirmal, Federico Quattrocchi, Giacomo Sardo and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Frontiers in nutrition, 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
–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

3 citing papers in PubMed.

  1. Article
  2. 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

11 authors.

Polina RusanovaInstitute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara del Vallo, Italy.
Gioacchino BonoInstitute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara del Vallo, Italy.
Manuela DaraConsorzio Nazionale Interuniversitario per le Scienze del Mare (CoNISMa), Rome, Italy.
Francesca FalcoInstitute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara del Vallo, Italy.
Vita GancitanoInstitute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara del Vallo, Italy.
Sabrina Lo BruttoDepartment of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Palermo, Italy.
Charles Odilichukwu R OkpalaDepartment of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland.
Nilesh Prakash NirmalInstitute of Nutrition, Mahidol University, Nakhon Pathom, Thailand.
Federico QuattrocchiInstitute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara del Vallo, Italy.
Giacomo SardoInstitute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara del Vallo, Italy.
Abdo HassounSustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The composition of free amino acids (FAAs) in seafood products contributes to characterizing their flavor, as well as freshness and quality during storage. Deep-water rose shrimps (

Indexed as

free amino acidsfreezing shelf-lifemodified atmosphere packagingseafood qualityshrimpsulfitesvacuum

Identifiers

PMID35967817
PMCPMC9363887

What OpenQuestion holds

Textmetadata
LicenceCC BY
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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.