Evidence map›Paper›PMID 37685102›Full record

ArticleFoods (Basel, Switzerland)2023

Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (

Yin Zhang, Pengcheng Zhang, Haichuan Peng, Qiuyue Chen, Xiaolei Jiao, Jianlin Jia, Zhongli Pan, Jie Cheng, Linguo Wang

Abstract read
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 7 papers.

0numbers the graph read from it
0cells of the map it votes in
7citing 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

7 citing papers in PubMed.

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

9 authors.

Yin ZhangMeat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China.ORCID 0000-0002-5823-4358
Pengcheng ZhangMeat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China.
Haichuan PengMeat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China.
Qiuyue ChenMeat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China.
Xiaolei JiaoNeijiang Academy of Agricultural Sciences, Neijiang 641099, China.
Jianlin JiaMeat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China.
Zhongli PanDepartment of Biological and Agricultural Engineering, University of California, One Shields Avenue, Davis, CA 95616, USA.
Jie ChengMeat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China.ORCID 0000-0002-0500-4233
Linguo WangMeat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China.

Funding

the Science and Technology Department of Sichuan Provice 2021YFN0033the Sichuan Freshwater Fish Innovation Team of National Modern Agricultural System of China sccxtd-2023-15
6 · The paper itself

Abstract

Silver carp (

Indexed as

basic nutrientsflavor compoundsgas chromatography–mass spectrometrysilver carp

Identifiers

PMID37685102
PMCPMC10486570

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.