Evidence map›Paper›PMID 38756466›Full record

ArticleFood chemistry: X2024

Changes in physio-biochemical metabolism, phenolics and antioxidant capacity during germination of different wheat varieties.

Wenxin Li, Xiaoyong Liu, Yan Ma, Xianqing Huang, Dan Hai, Yongxia Cheng, Ge Bai, Yinping Wang, Bei Zhang, Mingwu Qiao and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 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
–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

6 citing papers in PubMed.

  1. Article
  2. Review
  3. Development of Functional Sourdough Bread UsingFood science & nutrition · 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

12 authors.

Wenxin LiCollege of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China.
Xiaoyong LiuCollege of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China.
Yan MaCollege of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China.
Xianqing HuangCollege of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China.
Dan HaiCollege of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China.
Yongxia ChengCollege of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China.
Ge BaiCollege of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China.
Yinping WangCollege of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China.
Bei ZhangCollege of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China.
Mingwu QiaoCollege of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China.
Lianjun SongCollege of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China.
Ning LiCollege of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Changes in physio-biochemical metabolism, phenolics and antioxidant capacity during germination were studied in eight different wheat varieties. Results showed that germination enhanced sprout growth, and caused oxidative damage, but enhanced phenolics accumulation. Ferulic acid and

Indexed as

Antioxidant capacityFlavonoidsGerminationPhenolic acidsPhysio-biochemical metabolismWheat sprouts

Identifiers

PMID38756466
PMCPMC11096995

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC
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.