Impact of Extrusion Parameters on the Formation of

Yurong Ma, Shuang Fu, Ka-Wing Cheng, Bin Liu

Abstract read

In one paragraph

Article in International journal of molecular sciences, 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.

Effect of rice flour extrusion on α-dicarbonyl compounds, protein glycation products, and the formation of acrylamide and 5-hydroxymethylfurfural in bread crust-like system.Food chemistry: X · 2026
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.

Yurong MaCollege of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China.

Shuang FuCollege of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China.

Ka-Wing ChengCollege of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China.

Bin LiuCollege of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China.

Funding

Guangdong Provincial Department of Science and Technology 2019ZT08H476Science, Technology and Innovation Commission of Shenzhen Municipality 20220809161043002Science, Technology and Innovation Commission of Shenzhen Municipality KQTD20180412181334790the National Natural Science Foundation of China 31901624

6 · The paper itself

Abstract

To investigate the impact of extrusion parameters on the formation of

Indexed as

AcrylamideLysineFood HandlingMeatMeat SubstitutesPyruvaldehydeTemperatureAcrylamideLysineN(6)-(1-carboxyethyl)lysineN(6)-carboxyethyllysineN(6)-carboxymethyllysinePyruvaldehydeacrylamideadvanced glycation end-productsextrusionparameterplant-based meat analogue

Identifiers

PMID39201355

DOI10.3390/ijms25168668

PMCPMC11354377

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.