Evidence map›Paper›PMID 39582661›Full record

ArticleFood chemistry: X2024

Effects of different processing methods on phenolic compounds in flaxseed meal.

Lin Cheng, Xiaoyong Liu, Yan Ma, Xianqing Huang, Xinru Zhang, Jinrui Liu, Lianjun Song, Mingwu Qiao, Tiange Li, Tianlin Wang

Erratum issuedAbstract 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. An erratum has been issued. 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. Review
4 · The record

Corrections and comments

5 · Who and what money

Authors and funding

10 authors.

Lin ChengCollege of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China.
Xiaoyong LiuCollege of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China.
Yan MaCollege of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China.
Xianqing HuangCollege of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China.
Xinru ZhangCollege of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China.
Jinrui LiuCollege of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China.
Lianjun SongCollege of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China.
Mingwu QiaoCollege of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China.
Tiange LiCollege of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China.
Tianlin WangCollege of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study examined effects of different processing methods on phenolic compounds in flaxseed meal. The optimal SE treatment was 1.0 MPa for 3 min, and the contents of total flavonoids and phenolic acid were 2.26 times and 1.63 times of the control group, respectively. Notably, erucic acid increased 85.76 %. Optimal extrusion conditions (15 % moisture content, 140 °C, 29 hz) led to the presence of rutin and a 2.81 times increase in protocatechuic acid content over the control. Fermenting with 3 %

Indexed as

ExtrusionFermentationFlaxseed mealPhenolic compoundsSteam explosion

Identifiers

PMID39582661
PMCPMC11582773

What OpenQuestion holds

Textmetadata
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.