Evidence map›Paper›PMID 38338600›Full record

ArticleFoods (Basel, Switzerland)2024

Effects of Balsa Fish Skin Gelatin,

Liyan Wang, Jiacheng Yin, Kang Wan, Hongyue Guo, Guochuan Jiang

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 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
1.0field-weighted citation impact, top 29% 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

2 citing papers in PubMed, 3 citations in OpenAlex.

  1. Review
  2. 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

5 authors at 1 institution in 1 country.

Liyan WangCollege of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.ORCID 0000-0002-3744-7901
Jiacheng YinCollege of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.
Kang WanCollege of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.
Hongyue GuoCollege of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.
Guochuan JiangCollege of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.
Jilin Agricultural University · CN

Funding

National Natural Science Foundation of China No. 52305309Plan of Science and Technology Development of Jilin Province of China No. 20220508122RC
6 · The paper itself

Abstract

Sausages are loved by people for their unique texture, satisfying chewiness, and pleasant flavor. However, in the production of sausages, red meat and a large amount of fat are mainly used, and long-term consumption will increase the risk of diseases such as obesity, heart disease, hypertension, and cancer. Our previous studies have shown that the intake of red meat and fat can be reduced through the replacement of lean meat and fat in sausages by

Indexed as

antioxidant capacitybalsa fish skin gelatinLentinula edodessausages

Identifiers

PMID38338600
PMCPMC10855825
OpenAlexW4391430990

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.