Evidence map›Paper›PMID 37297393›Full record

ArticleFoods (Basel, Switzerland)2023

Effect of Preliminary Treatment by Pulsed Electric Fields and Blanching on the Quality of Fried Sweet Potato Chips.

Caiyun Liu, Minming Lv, Huihui Du, Haoyu Deng, Lu Zhou, Piaoran Li, Xuxian Li, Baoguo Li

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 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
4.6field-weighted citation impact, top 5% 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

3 citing papers in PubMed, 17 citations in OpenAlex.

  1. Article
  2. Article
  3. 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 at 1 institution in 1 country.

Caiyun LiuSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Minming LvSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Huihui DuSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Haoyu DengSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Lu ZhouSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Piaoran LiSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Xuxian LiSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Baoguo LiSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
University of Shanghai for Science and Technology · CN

Funding

National Natural Science Foundation of China No.32001816
6 · The paper itself

Abstract

The effects of pulsed electric fields (PEF) and blanching pretreatments on frying kinetics, oil content, color, texture, acrylamide (AA) content, and microstructure have been investigated in this paper. The total PEF pretreatment duration was t

Indexed as

blanchingfryingpulse electric fieldsweet potato chips

Identifiers

PMID37297393
PMCPMC10252520
OpenAlexW4378573771

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.