Evidence map›Paper›PMID 37599852›Full record

ArticleJournal of food science and technology2023

Effect of headspace gas composition in kimchi packaging on the quality characteristics of kimchi.

Hye Jin Yu, Sung Hee Park, Eun Hae Kim, Yun-Jeong Choi, Sung Gi Min

Open access · greenAbstract read
In one paragraph

Article in Journal of food science and technology, 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 26% 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, 4 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

5 authors at 1 institution in 1 country.

Hye Jin YuResearch and Development Division, World Institute of Kimchi, Nam-gu, Gwangju, 61755 Korea.
Sung Hee ParkResearch and Development Division, World Institute of Kimchi, Nam-gu, Gwangju, 61755 Korea.
Eun Hae KimResearch and Development Division, World Institute of Kimchi, Nam-gu, Gwangju, 61755 Korea.
Yun-Jeong ChoiResearch and Development Division, World Institute of Kimchi, Nam-gu, Gwangju, 61755 Korea.
Sung Gi MinResearch and Development Division, World Institute of Kimchi, Nam-gu, Gwangju, 61755 Korea.
World Institute of Kimchi · KR

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study evaluated the effects of gas composition in kimchi packaging on kimchi quality. Completely sealed packaging without gas inflow/outflow during fermentation (S1), packaging allowing gas outflow (S2), and packaging allowing gas inflow and outflow (S3) were used. Microbial composition analysis, volatile compound content analysis, and sensory evaluation were performed to determine the differences in kimchi quality among samples. Metabolites were examined using principal component analysis. Gas composition analysis showed that the ratio of CO Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05795-z.

Indexed as

Gas compositionKimchiOne-way valvePackagingSensory evaluation

Identifiers

PMID37599852
PMCPMC10439095
OpenAlexW4385335744

What OpenQuestion holds

Textmetadata
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.