Evidence map›Paper›PMID 39682892›Full record

ArticleFoods (Basel, Switzerland)2024

Investigating Flavor Enhancement Methods in NaCl-Reduced Chinese Bacon (

Li Yang, Hongjun Li, Han Wu, Xuelian Sun, Shuyun Liu, Zhifei He

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

6 authors.

Li YangCollege of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, China.
Hongjun LiCollege of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, China.ORCID 0000-0002-6835-1822
Han WuCollege of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, China.
Xuelian SunCollege of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, China.
Shuyun LiuCollege of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, China.
Zhifei HeCollege of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, China.

Funding

China Agriculture Research System of MOF and MARA CARS-43-E-2Chongqing Technology Innovation and Application Development Special Key Project CSTB2022TIAD-KPX0080Collaborative innovation and key technology of rabbit industry in Sichuan and Chongqing 2022YFQ0033
6 · The paper itself

Abstract

The higher NaCl concentration of Chinese bacon, which features a unique flavor, is a major restriction to consumption. Investigating the role of NaCl in Chinese bacon (

Indexed as

bacterial diversityflavor compensationGC × GC-MSLarouNaCl

Identifiers

PMID39682892
PMCPMC11640370

What OpenQuestion holds

Textmetadata
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.