Evidence map›Paper›PMID 40110400›Full record

ArticleFood science and biotechnology2025

Oxidative stability of rice flour during storage under thermal oxidation and light irradiation.

SeungHyun Oh, JungMin Lee, Jieun Kwak, WonYoung Oh, JaeHwan Lee

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science and biotechnology, 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

5 authors.

SeungHyun OhDepartment of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 440-746 Republic of Korea.
JungMin LeeDepartment of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 440-746 Republic of Korea.
Jieun KwakCrop Post-Harvest Technology Research Division, Rural Development of Administration, National Institute of Crop Science, Pyeongchang, Korea.
WonYoung OhCollege of Pharmacy Dongduk Women's University, Seoul, South Korea.
JaeHwan LeeDepartment of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 440-746 Republic of Korea.ORCID 0000-0003-0118-6233

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The oxidative stabilities of brown and white rice flours from two varieties, Baromi2 and Samkwang, were assessed under conditions of thermal oxidation at 60 °C and fluorescent light irradiation at 25 °C. Baromi2, designed for rice flour production, and Samkwang, intended for grain consumption, exhibited differing oxidative stabilities. Utilizing solid-phase microextraction-GC/MS and electronic nose techniques, the volatile profiles and the presence of singlet oxygen were investigated. Baromi2 displayed significantly lower oxidative stability than Samkwang under both thermal and light stress (

Indexed as

Light irradiationOxidative stabilityRice flourThermal oxidation

Identifiers

PMID40110400
PMCPMC11914680

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.