Evidence map›Paper›PMID 39620021›Full record

ArticleFood science & nutrition2024

Effects of different thermal processing methods on amino acid, fatty acid, and volatile flavor substance contents of Aohan millet (

Likun Cheng, Shuang Qu, Yueying Yun, Yan Ren, Fucheng Guo, Yakun Zhang, Guoze Wang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science & nutrition, 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

7 authors.

Likun ChengCollege of Life Science and Technology Inner Mongolia University of Science and Technology Baotou Inner Mongolia P.R. China.
Shuang QuCollege of Life Science and Technology Inner Mongolia University of Science and Technology Baotou Inner Mongolia P.R. China.
Yueying YunCollege of Life Science and Technology Inner Mongolia University of Science and Technology Baotou Inner Mongolia P.R. China.
Yan RenCollege of Life Science and Technology Inner Mongolia University of Science and Technology Baotou Inner Mongolia P.R. China.
Fucheng GuoCollege of Life Science and Technology Inner Mongolia University of Science and Technology Baotou Inner Mongolia P.R. China.
Yakun ZhangCollege of Life Science and Technology Inner Mongolia University of Science and Technology Baotou Inner Mongolia P.R. China.ORCID https://orcid.org/0000-0003-3925-3294
Guoze WangCollege of Life Science and Technology Inner Mongolia University of Science and Technology Baotou Inner Mongolia P.R. China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Aohan millet has been cultivated for 8000 years and has rich nutritional value, such as high-quality fatty acids and amino acids. Thermal processing is a conventional approach to food preparation. However, the effect of thermal processing on the formation of flavor substances in millet has not been clarified. Therefore, in this study, the effects of three different thermal processing techniques, namely, steaming, stir-frying, and puffing, on the amino acids, fatty acids, and volatile flavor substances of Aohan millet were investigated using high-speed automatic amino acid analyzer, headspace solid-phase microextraction method, combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS) and gas chromatography (GC) with Aohan millet from Inner Mongolia as the raw material. All three thermal processing methods notably reduced the levels of protein, starch, polyphenols, and flavonoids in Aohan millet when compared to the raw millet (

Indexed as

amino acidsAohan milletfatty acidsthermal processing methodvolatile flavor compounds

Identifiers

PMID39620021
PMCPMC11606813

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LicenceCC BY
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Registered trials

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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.