Evidence map›Paper›PMID 39123523›Full record

ArticleFoods (Basel, Switzerland)2024

Application of ATR-FTIR for Green Arabica Bean Shelf-Life Determination in Accelerated Storage.

Sai Aung Moon, Sirirung Wongsakul, Hiroaki Kitazawa, Sila Kittiwachana, Rattapon Saengrayap

Abstract 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 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  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

5 authors.

Sai Aung MoonSchool of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.
Sirirung WongsakulSchool of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.ORCID 0000-0002-0982-9996
Hiroaki KitazawaDepartment of Food and Nutrition, Faculty of Human Sciences and Design, Japan Women's University, 2-8-1 Mejirodai, Bunkyo-ku, Tokyo 112-8681, Japan.ORCID 0000-0003-1470-3658
Sila KittiwachanaDepartment of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.ORCID 0000-0002-6509-5288
Rattapon SaengrayapSchool of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.ORCID 0000-0002-9589-3619

Funding

National Science, Research, and Innovation Fund (NSRF) 652A04027
6 · The paper itself

Abstract

Coffee bean oxidation is associated with enzymatic and non-enzymatic browning, the degradation of desirable aromatic compounds, the development of undesirable flavors, increased susceptibility to microbial spoilage, and volatile compound losses. This study investigated natural dry process (DP) and honey process (HP) green coffee beans stored in GrainPro

Indexed as

infrared spectroscopymultivariate analysisoxidationrancidity

Identifiers

PMID39123523
PMCPMC11311548

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.