Evidence map›Paper›PMID 37569191›Full record

ArticleFoods (Basel, Switzerland)2023

Natural Aldehyde-Chitosan Schiff Base: Fabrication, pH-Responsive Properties, and Vegetable Preservation.

Jiawei Lin, Hecheng Meng, Xiaobing Guo, Zhongsheng Tang, Shujuan Yu

Abstract 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
–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

6 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
  4. Review
  5. Review
  6. 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

5 authors.

Jiawei LinSchool of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China.
Hecheng MengSchool of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China.
Xiaobing GuoSchool of Food Science and Technology, Shihezi University, Shihezi 832003, China.
Zhongsheng TangCollege of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China.ORCID 0000-0001-6541-3226
Shujuan YuSchool of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China.

Funding

and the S&T Project of Yangjiang SDZX2020012National Natural Science Foundation of China 32001648National Natural Science Foundation of China 32160538the Key science and technology projects of Xinjiang Uygur Autonomous Regions 2022A02002-4the project of Guang Dong Agricultural Science & Technology Innovation and Promotion 2018LM2172
6 · The paper itself

Abstract

The aim of the present work was to fabricate Schiff base compounds between chitosan and aldehydes and use the resultant aldehyde-chitosan Schiff bases for broccoli preservation. Using an element analyzer, the degree of substitution was calculated as 68.27-94.65%. The aldehyde-chitosan Schiff bases showed acidic sensitivity to rapid hydrolysis for releasing aldehyde at a buffer solution of pH 4-6, in which more than 39% of the aldehydes were released within 10 h. The release of aldehydes endows the aldehyde-chitosan Schiff bases with a better antibacterial activity at pH 5 than at pH 7. In a simulated CO

Indexed as

antibacterial activitybroccoliessential oilsimine bondsshelf life

Identifiers

PMID37569191
PMCPMC10418757

What OpenQuestion holds

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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.