Evidence map›Paper›PMID 39915544›Full record

ArticleNPJ science of food2025

Evaluate the stability of synthesized allicin and its reactivity with endogenous compounds in garlic.

Shanshan Zhou, Xiaoying Yan, Xuguang Qiao, Zhichang Qiu, Weihe Zhu, Xiaoming Lu, Zhenjia Zheng, Bin Zhang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing 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

6 citing papers in PubMed.

  1. Review
  2. Article
  3. Review
  4. Article
  5. Review
  6. Review
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.

Shanshan Zhou *College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Human Health in Universities of Shandong, Taian, Shandong, China.
Xiaoying Yan *College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Human Health in Universities of Shandong, Taian, Shandong, China.
Xuguang QiaoCollege of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Human Health in Universities of Shandong, Taian, Shandong, China.
Zhichang QiuDepartment of Food Science, University of Massachusetts Amherst, Amherst, MA, 01003, USA.
Weihe ZhuCollege of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Human Health in Universities of Shandong, Taian, Shandong, China.
Xiaoming LuCollege of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Human Health in Universities of Shandong, Taian, Shandong, China.
Zhenjia ZhengCollege of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Human Health in Universities of Shandong, Taian, Shandong, China.
Bin ZhangCollege of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Human Health in Universities of Shandong, Taian, Shandong, China. zbin@sdau.edu.cn.

Funding

National Natural Science Foundation of China 32302133Special Fund for Leading Talent in Mount Tai of Shandong Province tscy20200121
6 · The paper itself

Abstract

The study aimed to prepare allicin in large quantities and evaluate the effects of different conditions and endogenous substances (polyphenols and free amino acids) in garlic on its stability. The optimized synthesis conditions of allicin (DADS:HAc = 2:9, H

Identifiers

PMID39915544
PMCPMC11802734

What OpenQuestion holds

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Registered trials

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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.