ArticleFood chemistry: X2025
Analysis of the flavor profile of chicken white soup with varying fat addition using GC-MS, GC-IMS and
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 12 papers.
What it found
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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.
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.
Who cites it
12 citing papers in PubMed.
- Influence of Frying Batches and Oil Oxidation on Sensory Properties and Volatile Compounds of Batter-Coated Meat Strips.Journal of food science · 2026Article
- Ultrasonic-Assisted Stewing Enhances Chicken Soup Flavor by Promoting Flavor Precursor Release and Key Aroma Compound Formation.Foods (Basel, Switzerland) · 2026Article
- Analysis of nutritional components and flavor compounds in naturally fermented, fermentation agent-fermented, and unfermented multi-grain pancakes.Food chemistry: X · 2026Article
- Quality Improvement of Porcine Bone Broth via Enzyme-Driven Flavor Release and Structural Modification.Journal of food science · 2026Article
- Optimization of processing parameters of emerald tea and analysis of the formation mechanism of sweet and astringent balance characteristics.Food chemistry: X · 2026Article
- Characterization of key volatile compounds in meat-based broths using HS-SPME-Arrow-GC/MS and their relationship to sensory perception.Food chemistry: X · 2026Article
- Effect of low-temperature vacuum cooking (Food chemistry: X · 2026Article
- Formation mechanism and regulation strategies of off-flavors in meat and meat products - An overall perspective.Current research in food science · 2026Review
- Evolution of Physicochemical Properties and Volatile Organic Compound Profiles in Pre-Cooked Braised Chicken During Storage.Foods (Basel, Switzerland) · 2025Article
- Nutritional and Functional Enhancement of Chinese Steamed Bread Through Incorporation ofFoods (Basel, Switzerland) · 2025Article
- Optimization of dry fractionation and micro-oxidation flavor enhancement for beef tallow combined with storage stability study.Food chemistry: X · 2025Article
- Effect of microwave combined with steam pretreatment on the flavor and quality of Tibetan chicken soup.Food chemistry: X · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The research utilized a combination of gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), and
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What OpenQuestion holds
Registered trials
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.