Evidence map›Paper›PMID 36510595›Full record

ArticleCurrent research in food science2023

Investigation on the changes of carotenoids and capsaicinoids in chili oil at different frying temperature by using

Xueying Bai, Peng Wan, Jie Liu, Jingyu Yao, De-Wei Chen

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
1.7field-weighted citation impact, top 16% 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, 22 citations in OpenAlex.

  1. Article
  2. Article
  3. Review
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 1 country.

Xueying BaiSchool of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi, 530004, China.
Peng WanSchool of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi, 530004, China.
Jie LiuSchool of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi, 530004, China.
Jingyu YaoSchool of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi, 530004, China.
De-Wei ChenDepartment of Food Science, Guangxi University, Nanning, Guangxi, 530004, China.
Guangxi University · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The color and pungency are important indicators for evaluating the quality of chili oil, which are mainly determined by the carotenoids and capsaicinoids, respectively. In this study, the effect of frying temperature on the changes of carotenoids and capsaicinoids in chili oil was qualitatively and quantitatively analyzed by

Indexed as

CapsaicinoidsCapsanthinCarotenoidsChili oilCL-130, Chili oil for frying at 130 °CCL-150, Chili oil for frying at 150 °CCL-170, Chili oil for frying at 170 °CCL-190, Chili oil for frying at 190 °CFrying temperatureIS, internal standardNMRNMR, nuclear magnetic resonanceSHU, Scoville heat unitsTMS, tetramethylsilane

Identifiers

PMID36510595
PMCPMC9735263
OpenAlexW4311503985

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.