Evidence map›Paper›PMID 40206047›Full record

ArticleFood chemistry: X2025

Potential of beef tallow/palm oil blend as Chongqing hotpot oil from a physicochemical and flavor perspective.

Cen Zhang, Wenjing Lu, Di Chen, Yuhao Zhang, Jie Li, Zhongjun Gou, Chaogeng Xiao

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

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 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Article
  2. Article
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.

Cen ZhangState Key Laboratory for Quality and Safety of Agro-Products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Wenjing LuState Key Laboratory for Quality and Safety of Agro-Products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Di ChenState Key Laboratory for Quality and Safety of Agro-Products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Yuhao ZhangCollege of Food Science, Southwest University, Chongqing 400715, China.
Jie LiJuhui Food Technology Co. Ltd., Chongqing 400713, China.
Zhongjun GouJuhui Food Technology Co. Ltd., Chongqing 400713, China.
Chaogeng XiaoState Key Laboratory for Quality and Safety of Agro-Products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Beef tallow is an important raw material in Chongqing hotpot seasoning but raises great concern on health due to the cholesterol issue. Herein, palm oil was expected to replace beef tallow at weight ratios of 2:1, 1:1, and 1:2 without reducing hotpot flavor. The blending of palm oil to beef tallow effectively decreased cholesterol content to 33.20 mg 100 g

Indexed as

Beef tallowChongqing hotpot oilKey volatile compoundsPalm oil

Identifiers

PMID40206047
PMCPMC11979423

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.