Evidence map›Paper›PMID 39045224›Full record

ArticleFood chemistry: X2024

Physicochemical, structural and metabolic products of yogurt as affected by

Jiamin Li, Tingting Zhou, Zhengbin Yang, Qin Cen, Rui Zhang, Fuyi Hui, Hongyan Chen, Ziru Dai, Xuefeng Zeng

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. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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.

Jiamin LiSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Tingting ZhouSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Zhengbin YangSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Qin CenSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Rui ZhangSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Fuyi HuiSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Hongyan ChenSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Ziru DaiGuangxi College and University Key Laboratory of High-Value Utilization of Seafood and Prepared Food in Beibu Gulf, Qinzhou Key Laboratory of Food Flavor Analysis and Control, Beibu Gulf University, Qinzhou 535011, China.
Xuefeng ZengSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Sweet potato pulp water (SPPW) is a kind of sweet potato starch processing by-product with rich nutrition but low utilization. The impacts of different proportions of

Indexed as

Metabolic pathwayMetabolic propertiesPhysicochemicalStructureYogurt

Identifiers

PMID39045224
PMCPMC11263789

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.