Evidence map›Paper›PMID 40109687›Full record

ArticleJournal of food science and technology2025

Improving the cooking quality of black glutinous rice by using the low-pressure cold plasma technology.

Kamonporn Panngom, Patpen Penjumras, Wasinee Panjan, Jirapong Sornsakdanuphap, Pradung Suanpoot, Sukree Yoosuk, Isara Wattananapakasem

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science and technology, 2025. 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.

  1. 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

7 authors.

Kamonporn PanngomBasic Science Group, Maejo University Phrae Campus, Rong Kwang, Phrae, 54140 Thailand.
Patpen PenjumrasFood Technology, Maejo University-Phrae Campus, Phrae, 54140 Thailand.
Wasinee PanjanBasic Science Group, Maejo University Phrae Campus, Rong Kwang, Phrae, 54140 Thailand.
Jirapong SornsakdanuphapBasic Science Group, Maejo University Phrae Campus, Rong Kwang, Phrae, 54140 Thailand.
Pradung SuanpootForest Industry Technology, Maejo University-Phrae Campus, Phrae, 54140 Thailand.
Sukree YoosukAnimal Production Technology, Maejo University-Phrae Campus, Phrae, 54140 Thailand.
Isara WattananapakasemFood Technology, Maejo University-Phrae Campus, Phrae, 54140 Thailand.ORCID 0000-0001-5139-5098

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Black glutinous rice grains are hard cooking even though they have been soaked in water for a long period of time. This study aimed to improve the cooking quality of black glutinous rice by the low-pressure cold plasma. The low-pressure cold plasma significantly increased the

Indexed as

AnthocyaninBlack glutinous riceCooking propertiesLow-pressure cold plasma

Identifiers

PMID40109687
PMCPMC11914404

What OpenQuestion holds

Textmetadata
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.