Evidence map›Paper›PMID 36010475›Full record

ArticleFoods (Basel, Switzerland)2022

Yun-Fang Qian, Ting Lin, Xiao Liu, Jiao Pan, Jing Xie, Sheng-Ping Yang

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 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
1.2field-weighted citation impact, top 22% 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, 9 citations in OpenAlex.

  1. Article
  2. Article
  3. Processing and Preservation of Aquatic Products.Foods (Basel, Switzerland) · 2023
    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

6 authors at 4 institutions in 2 countries.

Yun-Fang QianCollege of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.ORCID 0000-0001-8835-8207
Ting LinCollege of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
Xiao LiuHenan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
Jiao PanCollege of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
Jing XieCollege of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.ORCID 0000-0002-3194-9273
Sheng-Ping YangCollege of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.ORCID 0000-0001-9766-8872
Shanghai Harbour Engineering Design & Research Institute · CNShanghai Ocean University · CNUniversity of Helsinki · FIZhengzhou University of Light Industry · CN

Funding

China Scholarship Council 202008310018Henan Key Laboratory of Cold Chain Food Quality and Safety Control CCFQ2021National Natural Science Foundation of China 31972142, 31501551Special Fund for the Development of Science and Technology of Shanghai Ocean University A2-2006-20-200203
6 · The paper itself

Abstract

The antioxidant and antibacterial properties of four essential oils (oregano essential oil (OEO), tea tree essential oil (TTEO), wild orange essential oil (WOEO), and clove leaf essential oil (CLEO)) were determined. The

Indexed as

clove leaf essential oilmechanismmelanosis ratiooregano essential oilprotein degradationTCA-soluble peptides

Identifiers

PMID36010475
PMCPMC9407435
OpenAlexW4292079589

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.