Evidence map›Paper›PMID 36211737›Full record

ArticleFood chemistry: X2022

Heat-induced formation of advanced glycation end-products in ground pork as affected by the addition of acetic acid or citric acid and the storage duration prior to the heat treatments.

Hui Lin, Keqiang Lai, Juanjuan Zhang, Faxiang Wang, Yongle Liu, Barbara A Rasco, Yiqun Huang

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

Article in Food chemistry: X, 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
3.2field-weighted citation impact, top 7% 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, 24 citations in OpenAlex.

  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

7 authors at 3 institutions in 2 countries.

Hui LinSchool of Food Science and Bioengineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China.
Keqiang LaiCollege of Food Science and Technology, Shanghai Ocean University, No. 999 HuchengHuan Road, Nanhui New City, Shanghai 201306, China.
Juanjuan ZhangSchool of Food Science and Bioengineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China.
Faxiang WangSchool of Food Science and Bioengineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China.
Yongle LiuSchool of Food Science and Bioengineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China.
Barbara A RascoCollege of Agriculture and Natural Resources, University of Wyoming, Dept 3354, 1000 E University Ave, Laramie, WY 83071, United States.
Yiqun HuangSchool of Food Science and Bioengineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China.
Changsha University of Science and Technology · CNShanghai Ocean University · CNUniversity of Wyoming · US

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The heat-induced (121 °C, 10 or 30 min) formation of two potentially hazardous advanced glycation end-products (AGEs), protein-bound

Indexed as

CarboxyethyllysineCarboxymethyllysineLipid oxidationMarinateMeatpH

Identifiers

PMID36211737
PMCPMC9532729
OpenAlexW4284966497

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.