Article in Food science & nutrition, 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
1.6field-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, 8 citations in OpenAlex.
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 at 2 institutions in 2 countries.
Ahtisham AliGuangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of Seafood Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean University Zhanjiang China.
Jinfang WangGuangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of Seafood Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean University Zhanjiang China.
Imran KhanDepartment of Food Science and Technology The University of Haripur Haripur Khyber Pakhtunkhwa Pakistan.
Shuai WeiGuangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of Seafood Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean University Zhanjiang China.ORCID https://orcid.org/0000-0002-0819-7157
Qinxiu SunGuangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of Seafood Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean University Zhanjiang China.
Qiuyu XiaGuangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of Seafood Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean University Zhanjiang China.
Zefu WangGuangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of Seafood Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean University Zhanjiang China.
Zongyuan HanGuangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of Seafood Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean University Zhanjiang China.
Shucheng LiuGuangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of Seafood Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean University Zhanjiang China.ORCID https://orcid.org/0000-0002-1775-8470
Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou) · CNUniversity of Haripur · PK
Funding
No grant is acknowledged in the PubMed record.
6 · The paper itself
Abstract
Golden pompano (
Indexed as
chemical compositiongolden pompanohybrid groupernutritional profilephysical parameters
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.
Physicochemical parameters and nutritional profile of back and abdomen muscle of fresh golden pompano ( · full record | OpenQuestion