Evidence map›Paper›PMID 37033313›Full record

ArticleJournal of food science and technology2023

Investigation of the physicochemical properties of the thin slices of dried pork meat paper mixed with squid.

Ping-Hsiu Huang, Chih-Yao Hou, Chang-Wei Hsieh, Kuan-Chen Cheng, Jhih-Ying Ciou, Yi-Ting Qiu, Chin-Chih Huang, Sulfath Hakkim Hazeena

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science and technology, 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
–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

4 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
  4. Impact ofFood chemistry: X · 2025
    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.

Ping-Hsiu HuangCollege of Food, Jiangsu Food and Pharmaceutical Science College, Huai'an, 223003 China.
Chih-Yao HouDepartment of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC.
Chang-Wei HsiehDepartment of Food Science and Biotechnology, National Chung Hsing University, Taichung, 40227 Taiwan, ROC.
Kuan-Chen ChengDepartment of Medical Research, China Medical University Hospital, Taichung, 40402 Taiwan, ROC.
Jhih-Ying CiouDepartment of Food Science, Tunghai University, Taichung, 407224 Taiwan, ROC.
Yi-Ting QiuDepartment of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC.
Chin-Chih HuangDepartment of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC.
Sulfath Hakkim HazeenaDepartment of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC.ORCID 0000-0002-1828-2099

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Globally, the Peruvian squid (

Indexed as

CrispinessPeruvian squidSquid surimiThin slices of dried meat

Identifiers

PMID37033313
PMCPMC10076472

What OpenQuestion holds

Textmetadata
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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.