Evidence map›Paper›PMID 39974714›Full record

ArticleFood chemistry: X2024

Comprehensive analysis of the effects of cooking conditions on the quality, sensory characteristics, and flavor profile of glutinous rice chicken, a Chinese traditional poultry meat product.

Cenyue Zhang, Juan Wang, Ziting Ma, Changcheng Zhao, Chunxiang Piao, Mingxun Cui, Hongmei Li, Tingyu Li, Baide Mu, Guanhao Li

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing 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

4 citing papers in PubMed.

  1. Article
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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

10 authors.

Cenyue ZhangCollege of Agriculture, Yanbian University, Yanji 133000, China.
Juan WangCollege of Agriculture, Yanbian University, Yanji 133000, China.
Ziting MaCollege of Agriculture, Yanbian University, Yanji 133000, China.
Changcheng ZhaoSchool of Life Science, Zhengzhou University, Zhengzhou, Henan 450001, China.
Chunxiang PiaoCollege of Agriculture, Yanbian University, Yanji 133000, China.
Mingxun CuiCollege of Agriculture, Yanbian University, Yanji 133000, China.
Hongmei LiCollege of Agriculture, Yanbian University, Yanji 133000, China.
Tingyu LiCollege of Agriculture, Yanbian University, Yanji 133000, China.
Baide MuFood Research Center, Yanbian University, Yanji 133000, China.
Guanhao LiCollege of Agriculture, Yanbian University, Yanji 133000, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the effects of cooking conditions on cooking loss, texture, and sensory attributes of glutinous rice chicken (GRC), a popular Chinese poultry dish. We compared the nutritional and sensory profiles of GRC prepared under optimal conditions (GRC-OP) with those of a commercial product (CG). Cooking time, power, and pressure significantly affected the shear force, hardness, and sensory qualities of GRC. The optimal parameters were determined using an orthogonal design: 20 min cooking time, 1000 watts power, and 60 kPa pressure. Gas chromatography/mass spectrometry and

Indexed as

Characteristic flavorCooking conditionsGC–MSGlutinous rice chickenNutritional valuesPhysicochemical propertiesProcess optimization

Identifiers

PMID39974714
PMCPMC11838098

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC
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.