Evidence map›Paper›PMID 37790855›Full record

ArticleCurrent research in food science2023

Effects of cooking methods and co-ingested foods on mercury bioaccessibility in pontic shad (

Ștefania-Adelina Milea, Nina-Nicoleta Lazăr, Ira-Adeline Simionov, Ștefan-Mihai Petrea, Mădălina Călmuc, Valentina Călmuc, Puiu-Lucian Georgescu, Cătălina Iticescu

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
1.9field-weighted citation impact, top 16% 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

4 citing papers in PubMed, 12 citations in OpenAlex.

  1. Article
  2. Article
  3. Review
  4. 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

8 authors at 1 institution in 1 country.

Ștefania-Adelina MileaREXDAN Research Infrastructure, "Dunarea de Jos" University of Galati, George Coșbuc Street, 98, Galati, Romania.
Nina-Nicoleta LazărREXDAN Research Infrastructure, "Dunarea de Jos" University of Galati, George Coșbuc Street, 98, Galati, Romania.
Ira-Adeline SimionovREXDAN Research Infrastructure, "Dunarea de Jos" University of Galati, George Coșbuc Street, 98, Galati, Romania.
Ștefan-Mihai PetreaREXDAN Research Infrastructure, "Dunarea de Jos" University of Galati, George Coșbuc Street, 98, Galati, Romania.
Mădălina CălmucREXDAN Research Infrastructure, "Dunarea de Jos" University of Galati, George Coșbuc Street, 98, Galati, Romania.
Valentina CălmucREXDAN Research Infrastructure, "Dunarea de Jos" University of Galati, George Coșbuc Street, 98, Galati, Romania.
Puiu-Lucian GeorgescuREXDAN Research Infrastructure, "Dunarea de Jos" University of Galati, George Coșbuc Street, 98, Galati, Romania.
Cătălina IticescuREXDAN Research Infrastructure, "Dunarea de Jos" University of Galati, George Coșbuc Street, 98, Galati, Romania.
"Dunarea de Jos" University of Galati · RO

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Human mercury (Hg) exposure is mostly caused by eating fish. However, there are major differences between the measured and predicted mercury concentration on Hg bioavailability. This study investigated the effects of cooking (steaming, baking, frying, marinating, and smoking) and selected components' co-ingestion on Hg bioaccessibility. Baking and frying reduced Hg bioaccessibility compared to the raw sample. The bioaccessible Hg fraction in fish was assessed through

Indexed as

Antioxidant activityBioaccessibilityCo-ingestionCooking methodsMercuryShad

Identifiers

PMID37790855
PMCPMC10542595
OpenAlexW4386851473

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.