Evidence map›Paper›PMID 37297418›Full record

ArticleFoods (Basel, Switzerland)2023

Study on Production Technology and Volatile Flavor Analysis of Fragrance

Hang Li, Jingxuan Sun, Xinyi He, Chenyun Zhang, Zhenyu Liao, Dong Li, Hongbin Wang

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 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing papers in PubMed
1.6field-weighted citation impact, top 18% 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

6 citing papers in PubMed, 8 citations in OpenAlex.

  1. Article
  2. Flavor enhancement ofFood chemistry: X · 2026
    Article
  3. Article
  4. Article
  5. Characteristic of essential oil inFood chemistry: X · 2025
    Article
  6. Review
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 1 institution in 1 country.

Hang LiCollege of Food Science and Biotechnology, Tianjin Agriculture University, Tianjin 300392, China.
Jingxuan SunCollege of Food Science and Biotechnology, Tianjin Agriculture University, Tianjin 300392, China.
Xinyi HeCollege of Food Science and Biotechnology, Tianjin Agriculture University, Tianjin 300392, China.
Chenyun ZhangCollege of Food Science and Biotechnology, Tianjin Agriculture University, Tianjin 300392, China.
Zhenyu LiaoPONY Testing Technology (Tianjin) Co., Ltd., Tianjin 300392, China.
Dong LiCollege of Food Science and Biotechnology, Tianjin Agriculture University, Tianjin 300392, China.
Hongbin WangTianjin Honglu Foods Co., Ltd.,Tianjin 301713, China.
Tianjin Agricultural University · CN

Funding

Tianjin Baodi District Science and Technology Project, 202103, Development and Application of key technologies of crispy chili Sauce processing 2021.01-2023.12Tianjin Municipal Education Commission Research Project (No. 2020 KJ090)Tianjin Science and Technology Major Project (No. 18ZXYENC00120)Tianjin Science and Technology planning project grant number No. 21YDTPJC00840
6 · The paper itself

Abstract

Dried green pepper and first-grade extracted soybean oil were selected as raw materials to study the effect of the Maillard reaction and cold-pressed compound on the quality of

Indexed as

cold pressingMaillard reactionvolatile flavor compoundsZanthoxylum seasoning oil

Identifiers

PMID37297418
PMCPMC10252986
OpenAlexW4378527758

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.