Evidence map›Paper›PMID 39901945›Full record

ArticleFood chemistry: X2025

Effects of different roasting conditions on sugars profile, volatile compounds, carotenoids and antioxidant activities of orange-fleshed sweet potato.

Sinian He, Shengsheng He, Liya Niu, Chao Sun, Zicong Zeng, Jianhui Xiao

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Article
  2. Article
  3. 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

6 authors.

Sinian HeSchool of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China.
Shengsheng HeAgricultural Science Institute of Longyan, No. 205, Longteng North Road, Longyan 364000, China.
Liya NiuSchool of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China.
Chao SunSchool of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China.
Zicong ZengSchool of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China.
Jianhui XiaoSchool of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The effects of different roasting conditions (180 °C/70 min (T180), 210 °C/50 min (T210), and 240 °C/30 min (T240) on the qualities of orange-fleshed sweet potato (OFSP) were explored. Changes in sugars and carotenoids were analyzed by GC-MS and LC-MS/MS, and volatile compounds were characterized by GC × GC/TOF-MS. The antioxidant activities (DPPH• and ABTS•

Indexed as

Carotenoids degradationDigestive propertiesSugar conversionSweet potatoesVolatile flavor compounds

Identifiers

PMID39901945
PMCPMC11788740

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.