Evidence map›Paper›PMID 36981115›Full record

ArticleFoods (Basel, Switzerland)2023

Identification and

Mingming Li, Xin Zhang, Jiapeng Li, Linggao Liu, Qiujin Zhu, Chao Qu, Yunhan Zhang, Shouwei Wang

Full text 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 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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

8 authors.

Mingming LiSchool of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China.
Xin ZhangChina Meat Research Center, Beijing 100068, China.
Jiapeng LiChina Meat Research Center, Beijing 100068, China.
Linggao LiuSchool of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China.
Qiujin ZhuSchool of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China.ORCID 0000-0002-0392-4992
Chao QuChina Meat Research Center, Beijing 100068, China.
Yunhan ZhangChina Meat Research Center, Beijing 100068, China.
Shouwei WangChina Meat Research Center, Beijing 100068, China.

Funding

Guizhou High-level Innovative Talent Training Project Qianke Cooperation Platform Talent number [2016] 5662National Natural Science Foundation of China 32001728National Natural Science Foundation of China 32172248Taishan Industrial Experts Program No
6 · The paper itself

Abstract

The unique processing technology of dry-cured meat products leads to strong proteolysis, which produces numerous peptides. The purpose of this investigation was the systematic isolation, purification, and identification of potentially cardioprotective bioactive peptides from dry-cured pork coppa during processing. According to the results of anti-platelet-activating factor acetyl hydrolase activity and radical scavenging ability

Indexed as

bioactive peptidescardiovascular disease (CVD)dry-cured pork coppamolecular dockingplatelet activating factor acetyl hydrolase (PAF-AH)

Identifiers

PMID36981115
PMCPMC10048671

What OpenQuestion holds

Textfull text, public
LicenceCC BY
measurements read70
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.