Evidence map›Paper›PMID 39670256›Full record

ArticleFood chemistry: X2024

Impact of drying techniques on volatile aroma profiles and formation mechanisms of black soybean thua nao.

Pakavit Mathatheeranan, Ting-Jang Lu, Thanakorn Wongprasert, Yi-Ci Jhu, Hsin-Jo Chang, Wei-Yuan Wu, Mingchih Fang, Kitipong Assatarakul, Inthawoot Suppavorasatit

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.

Pakavit MathatheerananDepartment of Food Technology, Faculty of Science, Chulalongkorn University, Phayatai Road, Wangmai, Pathumwan, Bangkok 10330, Thailand.
Ting-Jang LuInstitute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei 10617, Taiwan.
Thanakorn WongprasertDepartment of Food Technology, Faculty of Science, Chulalongkorn University, Phayatai Road, Wangmai, Pathumwan, Bangkok 10330, Thailand.
Yi-Ci JhuInstitute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei 10617, Taiwan.
Hsin-Jo ChangInstitute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei 10617, Taiwan.
Wei-Yuan WuInstitute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei 10617, Taiwan.
Mingchih FangDepartment of Food Science, College of Live Science, National Taiwan Ocean University, Taiwan.
Kitipong AssatarakulDepartment of Food Technology, Faculty of Science, Chulalongkorn University, Phayatai Road, Wangmai, Pathumwan, Bangkok 10330, Thailand.
Inthawoot SuppavorasatitDepartment of Food Technology, Faculty of Science, Chulalongkorn University, Phayatai Road, Wangmai, Pathumwan, Bangkok 10330, Thailand.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Thua nao, a traditional Thai fermented soybean, offers a unique aroma and nutritional value. However, fresh thua nao cannot be stored for long periods due to its high in water activity (a

Indexed as

AromaDryingFermented black soybeanLipid oxidationMaillard reaction

Identifiers

PMID39670256
PMCPMC11635709

What OpenQuestion holds

Textmetadata
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.