Evidence map›Paper›PMID 36839487›Full record

ArticlePathogens (Basel, Switzerland)2023

Lysine-Derived Maillard Reaction Products Inhibit the Growth of

Catherine W Y Wong, Kaiwen Mu, David D Kitts, Siyun Wang

Open access · goldAbstract read
In one paragraph

Article in Pathogens (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
0.8field-weighted citation impact, top 31% 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

2 citing papers in PubMed, 4 citations in OpenAlex.

  1. Review
  2. 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

4 authors at 1 institution in 1 country.

Catherine W Y WongFood, Nutrition and Health, University of British Columbia, 241-2205 East Mall, Vancouver, BC V6T 1Z4, Canada.ORCID 0000-0002-1239-6677
Kaiwen MuFood, Nutrition and Health, University of British Columbia, 241-2205 East Mall, Vancouver, BC V6T 1Z4, Canada.
David D KittsFood, Nutrition and Health, University of British Columbia, 241-2205 East Mall, Vancouver, BC V6T 1Z4, Canada.ORCID 0000-0001-6572-4008
Siyun WangFood, Nutrition and Health, University of British Columbia, 241-2205 East Mall, Vancouver, BC V6T 1Z4, Canada.ORCID 0000-0003-2468-2483
University of British Columbia · CA

Funding

Natural Sciences and Engineering Research Council RGPIN 38349 and RGPIN 04871
6 · The paper itself

Abstract

An emerging consumer trend to purchase minimally heated and ready-to-eat food products may result in processing methods that do not effectively reduce pathogenic populations. Crude Maillard reaction products (MRPs) are naturally generated compounds that have been shown to display antimicrobial effects against pathogens. Crude MRPs were generated from reducing sugars (fructose (Fru), glucose (Glc), ribose (Rib) or xylose (Xyl)) with lysine and the melanoidin equivalence was measured using an absorbance of 420 nm (Ab

Indexed as

antimicrobial activityfood safetymelanoidinsMRPsS. Typhimurium

Identifiers

PMID36839487
PMCPMC9963399
OpenAlexW4318474119

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.