ArticleFoods (Basel, Switzerland)2022
Changes in Protein Degradation and Non-Volatile Flavor Substances of Swimming Crab (
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.
- Effects of Different Thermal Treatments on Quality and Myofibrillar Protein Properties of Shelled Chinese Mitten Crab (Foods (Basel, Switzerland) · 2026Article
- Effect of Time-Temperature Modulation Combined with Residual Heating on Flavor and Texture Attributes of Steamed Perch Fish.Foods (Basel, Switzerland) · 2026Article
- Mechanistic Insights Into the Influence of Ultrasonic Pretreatment Power on Flavor of Antarctic Krill Protein Hydrolysates.Journal of food science · 2026Article
- Effect ofFoods (Basel, Switzerland) · 2026Article
- Analysis of Protein Degradation and Umami Peptide Release Patterns in Stewed Chicken Based on Proteomics Combined with Peptidomics Approach.Foods (Basel, Switzerland) · 2025Article
- Effects of steaming practices on the cadmium distribution in edible tissues of the swimming crabs (Food chemistry: X · 2025Article
- Impact of Steam Processing on the Physicochemical Properties and Flavor Profile ofFoods (Basel, Switzerland) · 2025Article
- Shelf-life of cooked meat of southern king crab (Heliyon · 2024Article
- Effects of Different Roasting Methods on the Quality of Roasted Large Yellow Croaker (Foods (Basel, Switzerland) · 2024Article
- Study on the Correlations between Quality Indicators of Dry-Aged Beef and Microbial Succession during Fermentation.Foods (Basel, Switzerland) · 2024Article
- Effects of DietaryAntioxidants (Basel, Switzerland) · 2024Article
- Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances.Frontiers in nutrition · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
To investigate the effect of steaming time (0, 5, 10, 15, 20, and 25 min) on the protein degradation and non-volatile flavor substances of swimming crab (
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.