Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods.

Chuanyu Guo, Shouyin Wang, Xiaolei Jia, Jinfeng Pan, Xiuping Dong, Shengjie Li

Open access · goldAbstract read

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 3 papers.

0numbers the graph read from it

0cells of the map it votes in

3citing papers in PubMed

0.3field-weighted citation impact, top 47% 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

3 citing papers in PubMed, 1 citations in OpenAlex.

Mechanisms Associated with Quality Deterioration for Vacuum-Packaged Pork Jerky During Accelerated High-Temperature and High-Humidity Storage.Foods (Basel, Switzerland) · 2026
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Effects of reheating methods on oxidation and digestibility characteristics of precooked braised chicken duringFood chemistry: X · 2026
Article
Impacts of Chitosan Coating on Shelf Life and Quality of Ready-to-Cook Beef Seekh Kabab During Refrigeration Storage.Foods (Basel, Switzerland) · 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

6 authors at 2 institutions in 1 country.

Chuanyu GuoSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Shouyin WangSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Xiaolei JiaSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Jinfeng PanSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Xiuping DongSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Shengjie LiSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Dalian Polytechnic University · CNDalian Ocean University · CN

Funding

Dalian Science and Technology Bureau Fund 2021RQ019National Natural Science Foundation of China 32272352

6 · The paper itself

Abstract

The aim of this study was to assess the effectiveness of different biomarkers to identify the levels of protein oxidation in pork patties induced by assorted cooking methods. To achieve this purpose, pork patties prepared from

Indexed as

lysinonorleucineprotein carbonylationtotal carbonyltotal thiolα-aminoadipic semialdehyde

Identifiers

PMID38611339

DOI10.3390/foods13071034

PMCPMC11011914

OpenAlexW4393279314

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.