ArticleFood chemistry: X2023
Characterization of non-volatile and volatile flavor profiles of
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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.
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.
Who cites it
26 citing papers in PubMed.
- Characterization of Species- and Sex-Dependent Volatile and Non-Volatile Flavor Profiles in Three Commercially Important Mussel Species.Foods (Basel, Switzerland) · 2026Article
- Quality Improvement of Porcine Bone Broth via Enzyme-Driven Flavor Release and Structural Modification.Journal of food science · 2026Article
- Flavor evolution in refrigerated tilapia processed by cold plasma: Volatile profiles and odor quality driven by excitation gas-generated reactive species.Food chemistry: X · 2026Article
- Effects of Frying Temperature and Composite Spices on the Release Characteristics of Rapeseed Seasoning Oil.Foods (Basel, Switzerland) · 2026Article
- Enhancing the flavor profiles of sheep bone soup by supplementing four shellfish species: A cross-species flavor synergy.NPJ science of food · 2025Article
- Comparative effects of sous vide cooking on physicochemical properties, volatile compound profiles, and metabolomic changes between rex and Hyla rabbits.Food chemistry: X · 2025Article
- Multi-omics analysis reveals age-dependent changes in flavor compounds and meat quality in Jiaji ducks between 60 and 70 days of age.Poultry science · 2025Article
- Characteristic of flavor in soup of pork stewed withFood chemistry: X · 2025Article
- Changes in texture, flavor, and protein digestion of low-salt chickpea surimi composite gel: Based on Kanto cooking model and peptidomics.Food chemistry: X · 2025Article
- Fattening by Dietary Replacement with Fly Maggot Larvae (Foods (Basel, Switzerland) · 2025Article
- Evaluation of Different Drying Methods on the Quality Parameters ofFoods (Basel, Switzerland) · 2025Article
- Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat.Frontiers in nutrition · 2025Article
- Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC-IMS, and chemometrics.Frontiers in nutrition · 2025Article
- Volatile Substances, Quality and Non-Targeted Metabolomics Analysis of Commercially Available Selenium-Enriched Rice.Molecules (Basel, Switzerland) · 2024Article
- Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat Products.Foods (Basel, Switzerland) · 2024Review
- Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC-IMS.Food science & nutrition · 2024Article
- Use of GC-IMS and Stoichiometry to Characterize Flavor Volatiles in Different Parts of Lueyang Black Chicken during Slaughtering and Cutting.Foods (Basel, Switzerland) · 2024Article
- GC-IMS and multivariate analyses of volatile organic components in different Chinese breeds of chickens.Heliyon · 2024Article
- Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages.Food chemistry: X · 2024Article
- Impact of Incorporating Shiitake Mushrooms (Foods (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the effects of different cooking methods on non-volatile flavor (free amino acids, 5'-nucleotides, and organic acids, etc.) of
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.