ArticleFoods (Basel, Switzerland)2022
Effect of Different Cooking Methods on Nutrients, Antioxidant Activities and Flavors of Three Varieties of
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 12 papers.
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.
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.
Who cites it
12 citing papers in PubMed, 29 citations in OpenAlex.
- Varietal differences and process adaptability for precision processing ofFood chemistry: X · 2026Article
- Effects of Cooking Methods on the Flavor Characteristics of Volatiles ofFood science & nutrition · 2026Article
- Machine Learning-Driven Precision Nutrition: A Paradigm Evolution in Dietary Assessment and Intervention.Nutrients · 2025Review
- Assessment of the correlations among 1,2-dicarbonyl compounds, advanced glycation end products, and raw material chemical components of fried shiitake mushroom (Food chemistry: X · 2025Article
- Analysis of the nutritional and fatty acid profile of sacha inchi tempeFrontiers in nutrition · 2025Article
- Effects and formula optimization ofFrontiers in plant science · 2025Article
- The impact of consumer in-home cooking methods on the physicochemical, sensory, and nutritional attributes of plant-based meat analogues (PBMAs) and meat: a review.Food production, processing and nutrition · 2025Review
- Effect of Frying Temperatures and Times on the Quality and Flavors of Three Varieties ofFoods (Basel, Switzerland) · 2024Article
- Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Foods (Basel, Switzerland) · 2024Article
- Multivariate Statistical Techniques: A New Approach to Identify the Commercial Properties of Mixtures of Flours ofJournal of fungi (Basel, Switzerland) · 2023Article
- Untargeted Metabolomic Analysis Combined with Chemometrics Revealed the Effects of Different Cooking Methods onMolecules (Basel, Switzerland) · 2023Article
- Golden Chanterelle or a Gold Mine? Metabolites from Aqueous Extracts of Golden Chanterelle (Molecules (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
This work evaluated the effect of different cooking methods (boiling, steaming, microwaving, frying and pressure cooking) on the nutrients, antioxidant activities, volatile and nonvolatile taste-active components of three varieties of
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.