Evidence map›Paper›PMID 36613380›Full record

ArticleFoods (Basel, Switzerland)2022

Chestnuts in Fermented Rice Beverages Increase Metabolite Diversity and Antioxidant Activity While Reducing Cellular Oxidative Damage.

Jing Zou, Yinghong Hu, Kuo Li, Yang Liu, Miao Li, Xinyuan Pan, Xuedong Chang

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 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
0.9field-weighted citation impact, top 28% 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

2 citing papers in PubMed, 10 citations in OpenAlex.

  1. Article
  2. 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 1 institution in 1 country.

Jing ZouDepartment of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066600, China.
Yinghong HuDepartment of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066600, China.
Kuo LiDepartment of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066600, China.
Yang LiuDepartment of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066600, China.
Miao LiDepartment of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066600, China.
Xinyuan PanDepartment of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066600, China.
Xuedong ChangDepartment of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066600, China.
Hebei Normal University of Science and Technology · CN

Funding

Hebei Province Innovation Ability Promotion Project 20537101DNational Sustainable Development Innovation Demonstration Zone Construction Science and Technology Special Project (Chengde) 202104F025
6 · The paper itself

Abstract

Foods containing chestnuts (

Indexed as

antioxidant activityCaco-2 cellchestnutlactic acid bacteria beveragetechnology

Identifiers

PMID36613380
PMCPMC9818290
OpenAlexW4313327430

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.