Evidence map›Paper›PMID 37174294›Full record

ArticleFoods (Basel, Switzerland)2023

Suya Xie, Hongbo Li, Na Li, Zhenbin Liu, Dan Xu, Liangbin Hu, Haizhen Mo

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 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
0.8field-weighted citation impact, top 35% 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

1 citing paper in PubMed, 7 citations in OpenAlex.

  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

7 authors at 2 institutions in 1 country.

Suya XieSchool of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China.
Hongbo LiSchool of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China.ORCID 0000-0001-9999-6466
Na LiSchool of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China.
Zhenbin LiuSchool of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China.
Dan XuSchool of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China.
Liangbin HuSchool of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China.ORCID 0000-0003-0747-093X
Haizhen MoSchool of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, China.
Shanxi University · CNCentral South University of Forestry and Technology · CN

Funding

the Key R&D Program of Shaanxi, China 2023-YBNY-162the National Key Research and Development Program of China 2022YFD1602009 and 2021YFD1600403
6 · The paper itself

Abstract

Spicy wheat flour gluten sticks are delicious and affordable puffed snacks for young adults and even minors in China, and have a relatively simple nutritional quality.

Indexed as

extrusion puffinggluten sticksL. edodes powderwheat flour

Identifiers

PMID37174294
PMCPMC10177975
OpenAlexW4366829021

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.