Evidence map›Paper›PMID 36624817›Full record

ArticleFood chemistry: X2023

Capturing the impact of oral processing behavior and bolus formation on the dynamic sensory perception and composition of steamed sturgeon meat.

Siyu Qian, Kang Liu, Jinlin Wang, Fan Bai, Ruichang Gao, Mingyong Zeng, Jihong Wu, Yuanhui Zhao, Xinxing Xu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing papers in PubMed
–field-weighted citation impact
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

6 citing papers in PubMed.

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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

9 authors.

Siyu QianCollege of Food Science and Engineering, Ocean University of China, 266003 Qingdao, China.
Kang LiuCollege of Food Science and Engineering, Ocean University of China, 266003 Qingdao, China.
Jinlin WangQuzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China.
Fan BaiQuzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China.
Ruichang GaoSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Mingyong ZengCollege of Food Science and Engineering, Ocean University of China, 266003 Qingdao, China.
Jihong WuCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Yuanhui ZhaoCollege of Food Science and Engineering, Ocean University of China, 266003 Qingdao, China.
Xinxing XuCollege of Food Science and Engineering, Ocean University of China, 266003 Qingdao, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The effect of oral processing on flavor release and change in composition of steamed sturgeon meat was investigated. Oral processing caused changes in the concentrations of taste compounds including amino acids, 5'-nucleotides, organic acids, and Na

Indexed as

Bolus formationFlavor releaseOral processingProteomicsSturgeon meat

Identifiers

PMID36624817
PMCPMC9823118

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.