Evidence map›Paper›PMID 38628227›Full record

ArticleFood science & nutrition2024

The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce.

Hoda Ghayoomi, Mohammad Reza Edalatian Dovom, Mohammad Bagher Habibi Najafi, Amir Pourfarzad

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

Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
0.7field-weighted citation impact, top 33% 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

1 citing paper in PubMed, 3 citations in OpenAlex.

  1. 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

4 authors at 2 institutions in 1 country.

Hoda GhayoomiDepartment of Food Science and Technology, Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran.
Mohammad Reza Edalatian DovomDepartment of Food Science and Technology, Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran.ORCID https://orcid.org/0000-0001-8137-7579
Mohammad Bagher Habibi NajafiDepartment of Food Science and Technology, Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran.ORCID https://orcid.org/0000-0002-0498-1067
Amir PourfarzadDepartment of Food Science and Technology, Faculty of Agricultural Sciences University of Guilan Rasht Iran.
Ferdowsi University of Mashhad · IRUniversity of Guilan · IR

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The objective of present research is to evaluate the changes in the chemical, microbial, and biogenic amines in Persian fish sauce (Mahyaveh) during 40 days of fermentation. In the current survey, the parameters of salt percentage, pH, total nitrogen concentration, amino nitrogen concentration, Brix, color features, cadaverine, and histamine concentration were measured in the fish sauce. The amino nitrogen content, total protein, Brix, and salt were increased along with the progression of fermentation process. The microbial population of Mahyaveh sauce demonstrated that

Indexed as

bacterial populationsbiogenic aminesfermentationfish saucephysicochemical characteristics

Identifiers

PMID38628227
PMCPMC11016446
OpenAlexW4391171525

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.