Evidence map›Paper›PMID 37107414›Full record

ArticleFoods (Basel, Switzerland)2023

Effects of Different Processing Methods on the Quality and Physicochemical Characteristics of

Zuomiao Yang, Xueting Li, Meiqi Yu, Shan Jiang, Hang Qi

Open access · goldAbstract 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 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
3.1field-weighted citation impact, top 10% 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

4 citing papers in PubMed, 9 citations in OpenAlex.

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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 at 2 institutions in 1 country.

Zuomiao YangNational Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing, Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Xueting LiHaide College, Ocean University of China, Qingdao 266003, China.
Meiqi YuNational Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing, Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Shan JiangNational Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing, Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Hang QiNational Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing, Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.ORCID 0000-0003-1805-4325
Dalian Polytechnic University · CNOcean University of China · CN

Funding

Liaoning Province Education Department Basic Scientific Research Project LJKZZ20220065Liaoning Province Program of Applied Basic Research 2022JH2/101300138
6 · The paper itself

Abstract

The effects of four domestic cooking methods, including blanching, steaming, boiling, and baking treatments, on processing properties, bioactive compound, pigments, flavor components, and tissue structure of

Indexed as

cooking methodsflavorLaminaria japonicaphysicochemical propertiesprocessing propertiesstructure

Identifiers

PMID37107414
PMCPMC10137765
OpenAlexW4365142024

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.