Evidence map›Paper›PMID 36496707›Full record

ArticleFoods (Basel, Switzerland)2022

Analysis of Volatile Compounds in

Dengyong Liu, Cong Yang, Lu Bai, Xi Feng, Yanping Chen, Yin Zhang, Yuan Liu

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

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 5 papers.

0numbers the graph read from it
0cells of the map it votes in
5citing papers in PubMed
3.3field-weighted citation impact, top 8% 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

5 citing papers in PubMed, 26 citations in OpenAlex.

  1. Article
  2. Article
  3. Review
  4. Food Perception: Taste, Smell and Flavour.Foods (Basel, Switzerland) · 2023
    Article
  5. 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.

Dengyong LiuCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Cong YangCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Lu BaiCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Xi FengDepartment of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiaotong University, Shanghai 200240, China.
Yanping ChenDepartment of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiaotong University, Shanghai 200240, China.
Yin ZhangKey Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China.ORCID 0000-0002-5823-4358
Yuan LiuDepartment of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiaotong University, Shanghai 200240, China.
Bohai University · CNShanghai Jiao Tong University · CNChengdu University · CN

Funding

Liaoning Revitalization Talents Program XLYC1807100National Key R&D Program of China 2016YFD0400803, 2016YFD0401501National Natural Science Foundation of China 31540087, 31972198, 31901816Natural Science Foundation of Liaoning Province 2019-MS-006
6 · The paper itself

Abstract

The volatile compounds in

Indexed as

GC–TOF/MSJinhua hamNTSAFESPMEvolatiles

Identifiers

PMID36496707
PMCPMC9735730
OpenAlexW4311285713

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.