Evidence map›Paper›PMID 39239532›Full record

ArticleFood chemistry: X2024

Effect of cooking methods on flavor profiles of Xuanwei Ham: Analytical insights into aromatic composition and sensory attributes.

Jing Yang, Shu Shi, Ping Wang, Gui Peng Li, Huai Yao Wang, Wen Liang Wu, Zhang Luo, Qian Yang Gao, Zhen Dong Liu

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 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

9 authors.

Jing YangFood Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China.
Shu ShiChongqing Vocational Institute of Tourism, Chongqing 409000, China.
Ping WangFood Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China.
Gui Peng LiFood Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China.
Huai Yao WangYunnan Yiji Food Co., Wuhua Kunming, Yunnan 650000, China.
Wen Liang WuSchool of Information Engineering, Northwest A&F University, Shaanxi, Yangling 712100, China.
Zhang LuoFood Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China.
Qian Yang GaoFood Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China.
Zhen Dong LiuFood Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

To examine flavor variations in Xuanwei ham due to different cooking methods, we selected one-year cured Xuanwei ham and applied four techniques: dry frying (DF), baking (BA), steaming (ST), and boiling (BO). Organoleptic evaluation revealed ST received the highest overall sensory score. High-performance liquid chromatography (HPLC) revealed that the total nucleotide content was significantly different (

Indexed as

Cooking methodNucleotidesOrganic acidsVolatile flavor compoundsXuanwei ham

Identifiers

PMID39239532
PMCPMC11375241

What OpenQuestion holds

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LicenceCC BY-NC
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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.