Effect of High-Pressure Processing Treatment on the Physicochemical Properties and Volatile Flavor of

Xingli Xue, Di Wang, Min Li, Yongren Li, Yongjun Guo, Xiaoqing Ren, Chunsheng Li

Abstract read

In one paragraph

Article in Molecules (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it

0cells of the map it votes in

3citing 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

3 citing papers in PubMed.

Flavor evolution in refrigerated tilapia processed by cold plasma: Volatile profiles and odor quality driven by excitation gas-generated reactive species.Food chemistry: X · 2026
Article
Effects of Hot-Air Drying Conditions on Quality Attributes of Meat and Shell of Dried Shrimp.Foods (Basel, Switzerland) · 2025
Article
Analysis of the Effects of Post-Fermentation Freezing Treatment on the Flavor Characteristics of Beibinghong Ice Wine by HPLC and HS-GC-IMS.Foods (Basel, Switzerland) · 2025
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

7 authors.

Xingli XueNational R & D Branch Center for Conventional Freshwater Fish Processing (Tianjin), College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China.

Di WangKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.

Min LiNational R & D Branch Center for Conventional Freshwater Fish Processing (Tianjin), College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China.

Yongren LiCollege of Fisheries, Tianjin Agricultural University, Tianjin 300392, China.

Yongjun GuoCollege of Fisheries, Tianjin Agricultural University, Tianjin 300392, China.

Xiaoqing RenNational R & D Branch Center for Conventional Freshwater Fish Processing (Tianjin), College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China.

Chunsheng LiKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.ORCID 0000-0003-1479-6831

Funding

Central Public-interest Scientific Institution Basal Research Fund NO. 2023TD78Key Laboratory of Intelligent Breeding of the Ministry of Agriculture and Rural Affairs jointly built by provinces and ministriesTianjin Freshwater Aquaculture Industry Technology System ITTFRS2021000-012

6 · The paper itself

Abstract

High-pressure processing (HPP) technology can significantly improve the texture and flavor of

Indexed as

Food HandlingPressureAnimalsMeatTasteVolatile Organic CompoundsVolatile Organic Compoundshigh-pressure processingMercenaria mercenariaqualityvolatile flavor compounds

Identifiers

PMID39339461

DOI10.3390/molecules29184466

PMCPMC11433659

What OpenQuestion holds

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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.