Evidence map›Paper›PMID 36484055›Full record

ArticleCurrent research in food science2023

Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks.

Xuefei Li, Zili Yang, Jieying Deng, Conggui Chen, Baocai Xu, Peijun Li

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

Article in Current research in food science, 2023. 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 23% 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, 12 citations in OpenAlex.

  1. The Effect of Cumin on the Formation ofFoods (Basel, Switzerland) · 2025
    Article
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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 1 institution in 1 country.

Xuefei LiEngineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, 230009, China.
Zili YangSchool of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China.
Jieying DengSchool of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China.
Conggui ChenSchool of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China.
Baocai XuEngineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, 230009, China.
Peijun LiEngineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, 230009, China.
Hefei University of Technology · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The effect of quercetin and oil water separation system on the formation of heterocyclic amines (HAs) was investigated during the frying process of braised chicken drumsticks. The results showed that two β-carboline HAs (β-CHAs) were detected in the chicken samples: 9H-pyrido [3,4-b] indole (Norharman) and1-methyl-9H-pyrido [3,4-b] indole (Harman). β-CHAs content in the chicken samples increased as the cycle times of the frying oil rose (

Indexed as

Braised chickenOil-water separation fryingProtein oxidationQuercetinβ-carboline heterocyclic amine

Identifiers

PMID36484055
PMCPMC9723521
OpenAlexW4311024092

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.