An Evaluation of the Effects of Pepper (

Shengming Zhao, Mengke Li, Mengran Hei, Yanyan Zhao, Jingjun Li, Zhuangli Kang, Hanjun Ma, Guoyuan Xiong

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. 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.

Enhancing the Textural Properties of Tibetan Pig Sausages viaFoods (Basel, Switzerland) · 2025
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

8 authors.

Shengming ZhaoSchool of Food Engineering, Anhui Science and Technology University, No.9 Donghua Road, Fengyang 233100, China.ORCID 0000-0002-4576-9871

Mengke LiSchool of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, China.

Mengran HeiSchool of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, China.

Yanyan ZhaoSchool of Food Engineering, Anhui Science and Technology University, No.9 Donghua Road, Fengyang 233100, China.

Jingjun LiSchool of Food Engineering, Anhui Science and Technology University, No.9 Donghua Road, Fengyang 233100, China.

Zhuangli KangSchool of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China.ORCID 0000-0002-5052-0173

Hanjun MaSchool of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, China.

Guoyuan XiongSchool of Food Engineering, Anhui Science and Technology University, No.9 Donghua Road, Fengyang 233100, China.

Funding

Excellent Research and Innovation Team of Anhui Province Universities in 2024 2024AH010007Key Scientific Research Project supported by Education Department of Henan Province 24A550008Project of Science and Technology Innovation Team of Anhui Science and Technology University 2023KJCXTD003

6 · The paper itself

Abstract

In this study, pepper (

Indexed as

larouprotein structurequality changewater distributionZL extract

Identifiers

PMID39683044

DOI10.3390/foods13233972

PMCPMC11640926

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.