Evidence map›Paper›PMID 36789073›Full record

ArticleFood science & nutrition2023

Effect of drying processes on the occurrence of lipid oxidation-derived 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in Spanish mackerel (

Kexin Cui, Nan Liu, Yong Sun, Guohui Sun, Shanshan Wang, Min Yang, Xiaoli Wang, Deqing Zhou, Yinggang Ge, Dajun Wang and 1 more

Abstract read
In one paragraph

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 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.

  1. Article
  2. Article
  3. Article
  4. Article
  5. Determination of Freshness of Mackerel (Foods (Basel, Switzerland) · 2023
    Article
  6. 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

11 authors.

Kexin CuiChinese Academy of Fishery Sciences Yellow Sea Fisheries Research Institute Qingdao China.ORCID https://orcid.org/0000-0002-7049-2843
Nan LiuChinese Academy of Fishery Sciences Yellow Sea Fisheries Research Institute Qingdao China.
Yong SunChinese Academy of Fishery Sciences Yellow Sea Fisheries Research Institute Qingdao China.
Guohui SunChinese Academy of Fishery Sciences Yellow Sea Fisheries Research Institute Qingdao China.
Shanshan WangChinese Academy of Fishery Sciences Yellow Sea Fisheries Research Institute Qingdao China.
Min YangChinese Academy of Fishery Sciences Yellow Sea Fisheries Research Institute Qingdao China.
Xiaoli WangChinese Academy of Fishery Sciences Yellow Sea Fisheries Research Institute Qingdao China.
Deqing ZhouChinese Academy of Fishery Sciences Yellow Sea Fisheries Research Institute Qingdao China.
Yinggang GeChinese Academy of Fishery Sciences Yellow Sea Fisheries Research Institute Qingdao China.
Dajun WangYantai Haiyu Food Co., Ltd. Yantai China.
Mingli WangPenglai Huiyang Food Co., Ltd. Yantai China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In this study, dry-cured Spanish mackerel (

Indexed as

4‐hydroxy‐2‐hexenal4‐hydroxy‐2‐nonenaldry‐cured spanish mackerellipid oxidationoccurrence

Identifiers

PMID36789073
PMCPMC9922132

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.