Evidence map›Paper›PMID 38231852›Full record

ArticleFoods (Basel, Switzerland)2023

Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of

Tao Chen, Chao-Kun Wei, Tong Li, Hui-Lin Zhang, Zhi-Jing Ni, Mohammad Rizwan Khan, Zhao-Jun Wei

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 5 papers.

0numbers the graph read from it
0cells of the map it votes in
5citing 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

5 citing papers in PubMed.

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

7 authors.

Tao ChenSchool of Food Science and Engineering, Ningxia University, Yinchuan 750021, China.
Chao-Kun WeiSchool of Food Science and Engineering, Ningxia University, Yinchuan 750021, China.
Tong LiSchool of Food Science and Engineering, Ningxia University, Yinchuan 750021, China.
Hui-Lin ZhangSchool of Food Science and Engineering, Ningxia University, Yinchuan 750021, China.
Zhi-Jing NiSchool of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China.
Mohammad Rizwan KhanDepartment of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.ORCID 0000-0001-6270-8539
Zhao-Jun WeiSchool of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China.ORCID 0000-0003-1729-209X

Funding

Key research and development projects in Ningxia province 2021BEB04049National Natural Science Foundation of Ningxia Province 2021AAC02019, 2021AAC03050Researchers Supporting Project King Saud University (Riyadh, Saudi Arabia) RSP2023R138Yinchuan Innovation Team Project 2022CXTD12
6 · The paper itself

Abstract

PubMed holds no abstract for this paper.

Indexed as

flavorLycium barbarum seed mealMaillard reactionreducing sugarstructural characteristics

Identifiers

PMID38231852
PMCPMC10706057

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.