Evidence map›Paper›PMID 38338531›Full record

ArticleFoods (Basel, Switzerland)2024

Effects of

Lili Ji, Shu Wang, Yanan Zhou, Qing Nie, Chunyan Zhou, Jiawen Ning, Chunping Ren, Chun Tang, Jiamin Zhang

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

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing papers in PubMed
4.1field-weighted citation impact, top 6% 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

6 citing papers in PubMed, 12 citations in OpenAlex.

  1. Article
  2. Genetic Modulation ofFoods (Basel, Switzerland) · 2026
    Article
  3. Effects ofFoods (Basel, Switzerland) · 2025
    Article
  4. Article
  5. Article
  6. 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

9 authors at 1 institution in 1 country.

Lili JiMeat Processing Key Lab of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Shu WangMeat Processing Key Lab of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Yanan ZhouMeat Processing Key Lab of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Qing NieMeat Processing Key Lab of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Chunyan ZhouMeat Processing Key Lab of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Jiawen NingMeat Processing Key Lab of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Chunping RenMeat Processing Key Lab of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Chun TangMeat Processing Key Lab of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Jiamin ZhangMeat Processing Key Lab of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Chengdu University · CN

Funding

Open Fund of Meat Processing Key Lab of Sichuan Province 21-R-29Sichuan Pig Innovation Team of National Modern Agricultural Industry System scsztd-2024-08-07Sichuan Science and Technology Program 2022NSFSC1687
6 · The paper itself

Abstract

PubMed holds no abstract for this paper.

Indexed as

flavor componentsKluyveromyces marxianusmicrobiological propertiesphysicochemical propertiesSaccharomyces cerevisiaesauced meat

Identifiers

PMID38338531
PMCPMC10855116
OpenAlexW4391230723

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.