Evidence map›Paper›PMID 36407510›Full record

ArticleFrontiers in nutrition2022

Effects of immersing treatment of curcumin and piperine combined with vacuum packaging on the quality of salmon (

Yun-Fang Qian, Jia-Yi Yu, Ying-Jie Yu, Jing Xie, Sheng-Ping Yang

Open access · goldAbstract 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 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
1.0field-weighted citation impact, top 27% 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

1 citing paper in PubMed, 14 citations in OpenAlex.

  1. 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

5 authors at 1 institution in 2 countries.

Yun-Fang QianCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
Jia-Yi YuCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
Ying-Jie YuCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
Jing XieCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
Sheng-Ping YangCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
Shanghai Ocean University · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In order to study the effects of the compound preservatives (curcumin and piperine (CP)) and vacuum packaging (VP) on the quality of salmon during cold chain logistics suffered from temperature abuse, the physiochemical indexes (texture, water holding capacity (WHC), total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), free amino acids (FAA) contents), microbial indicators (total mesophilic bacteria count (MBC), total psychrotrophic bacteria count (PBC), H

Indexed as

free amino acidlow-field nuclear magnetic resonancenear-infrared spectroscopyplant-resource preservativestemperature abusetemperature fluctuationtexture profile analysis

Identifiers

PMID36407510
PMCPMC9671655
OpenAlexW4308414615

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.