Evidence map›Paper›PMID 36832923›Full record

ArticleFoods (Basel, Switzerland)2023

Effects of Ultra-High Pressure Synergistic Enzymatic Hydrolysis on Flavor of

Chenligen Bao, Minghang Xin, Keyu Su, Chunbo Guan, Dawei Wang

Abstract 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 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Article
  2. Article
  3. Difference in Volatile Aroma Components ofFoods (Basel, Switzerland) · 2023
    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

5 authors.

Chenligen BaoSchool of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.ORCID 0000-0001-7563-7856
Minghang XinSchool of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Keyu SuSchool of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Chunbo GuanSchool of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.ORCID 0000-0001-7890-8762
Dawei WangSchool of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In this study, using gas chromatography-mass spectrometry (HS-SPME-GC-MS), electronic nose (E-nose), high performance liquid chromatography (HPLC), and electronic tongue (E-tongue) to analyze the effect of ultra-high pressure (UHP) synergistic enzymatic hydrolysis on the flavor compounds of enzymatic hydrolysates of

Indexed as

electronic noseelectronic tongueenzymatic hydrolysatesflavorStropharia rugoso-annulataultra-high pressure

Identifiers

PMID36832923
PMCPMC9956958

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.