Evidence map›Paper›PMID 39682948›Full record

ArticleFoods (Basel, Switzerland)2024

Optimum Processing Conditions for Flavor-Enhancing Green Laver Chips Using Reaction Flavor Technology.

Jeong-Min Heo, Changheon Lee, Yong-Jun Cha, Daeung Yu

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

4 authors.

Jeong-Min HeoDepartment of Food and Nutrition, Changwon National University, Changwon 51140, Republic of Korea.
Changheon LeeInterdisciplinary Program in Senior Human Ecology, Changwon National University, Changwon 51140, Republic of Korea.ORCID 0000-0002-7286-0603
Yong-Jun ChaDepartment of Food and Nutrition, Changwon National University, Changwon 51140, Republic of Korea.ORCID 0000-0001-8801-1449
Daeung YuDepartment of Food and Nutrition, Changwon National University, Changwon 51140, Republic of Korea.ORCID 0000-0002-2185-4959

Funding

Changwon National University rising professor Financial ProgramMinistry of Oceans and Fisheries, Korea Development and commercialization of HMR seafood products using new process technology to enhance preference of MZ generation (20220337)
6 · The paper itself

Abstract

The optimum processing conditions for green laver chips were determined using response surface methodology (RSM) to improve taste and reduce off-flavors by applying reaction flavor and air-frying techniques. The optimum composition (

Indexed as

air-fryingchipflavor-enhancinggreen laverpyrazinereaction flavor

Identifiers

PMID39682948
PMCPMC11640346

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.