Evidence map›Paper›PMID 36832792›Full record

ArticleFoods (Basel, Switzerland)2023

The Effects of Malonaldehyde on Quality Characteristics and Protein Oxidation of

Xin Guo, Na Wang, Yabo Wei, Pingping Liu, Xiaorong Deng, Yongdong Lei, Jian Zhang

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
1.3field-weighted citation impact, top 24% 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

4 citing papers in PubMed, 7 citations in OpenAlex.

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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

7 authors at 1 institution in 1 country.

Xin GuoSchool of Food Science and Technology, Shihezi University, Shihezi 832003, China.ORCID 0000-0002-0050-1257
Na WangSchool of Food Science and Technology, Shihezi University, Shihezi 832003, China.
Yabo WeiSchool of Food Science and Technology, Shihezi University, Shihezi 832003, China.
Pingping LiuSchool of Food Science and Technology, Shihezi University, Shihezi 832003, China.
Xiaorong DengSchool of Food Science and Technology, Shihezi University, Shihezi 832003, China.
Yongdong LeiSchool of Food Science and Technology, Shihezi University, Shihezi 832003, China.
Jian ZhangSchool of Food Science and Technology, Shihezi University, Shihezi 832003, China.
Shihezi University · CN

Funding

National Natural Science Foundation of China 31960460the Key Laboratory for Agricultural Products Processing Engineering of Shihezi University KYPT201904the Key Laboratory for Nutrition and Safety of Xinjiang Specialty Foods, Shihezi City of Eighth Division 2022PT02Xinjiang Special Agricultural Products Processing Process Control and Safety Innovation Team, the Innovative team-building plan for key field projects in Xinjiang Production and Construction Corps 2019CB007
6 · The paper itself

Abstract

The effects of changes in the malondialdehyde (MDA) content on the quality of fish during the low-temperature storage period are unclear. Therefore, the effects of the MDA content on

Indexed as

Coregonus peledmalondialdehydemyofibrillar proteinqualitystorage

Identifiers

PMID36832792
PMCPMC9955499
OpenAlexW4319595438

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.