Evidence map›Paper›PMID 37701739›Full record

ArticleFood science of animal resources2023

Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods.

Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim

Abstract read
In one paragraph

Article in Food science of animal resources, 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
–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

3 citing papers in PubMed.

  1. Article
  2. Article
  3. Application ofInternational journal of food science · 2025
    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

3 authors.

Chang-Hwan JeongDepartment of Animal Resources Science, Kongju National University, Yesan 32439, Korea.ORCID https://orcid.org/0000-0003-2803-2461
Sol-Hee LeeDepartment of Animal Resources Science, Kongju National University, Yesan 32439, Korea.ORCID https://orcid.org/0000-0003-1124-7095
Hack-Youn KimDepartment of Animal Resources Science, Kongju National University, Yesan 32439, Korea.ORCID https://orcid.org/0000-0001-5303-4595

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

We studied the proteolysis and conducted a sensory evaluation of fermented sausages using strains derived from

Indexed as

fermented sausageKorean fermented foodproteolysissensory evaluationtexture

Identifiers

PMID37701739
PMCPMC10493556

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC
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.