Evidence map›Paper›PMID 40231121›Full record

ArticleFood chemistry: X2025

Dynamic migration of phenolics in microwaved combined cooked sorghum: Focus on the polyphenols interact with starch/protein.

Lei Xu, Xuejian Song, Di Yao, Changyuan Wang, Xinmiao Yao, Zhijiang Li

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 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Article
  2. Review
  3. Effect of Polyphenols Extracted fromFoods (Basel, Switzerland) · 2025
    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

6 authors.

Lei XuCollege of Food Science, Heilongjiang Bayi Agricultural University, Heilongjiang, Daqing 163319, China.
Xuejian SongCollege of Food Science, Heilongjiang Bayi Agricultural University, Heilongjiang, Daqing 163319, China.
Di YaoCollege of Food Science, Heilongjiang Bayi Agricultural University, Heilongjiang, Daqing 163319, China.
Changyuan WangCollege of Food Science, Heilongjiang Bayi Agricultural University, Heilongjiang, Daqing 163319, China.
Xinmiao YaoFood Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China.
Zhijiang LiCollege of Food Science, Heilongjiang Bayi Agricultural University, Heilongjiang, Daqing 163319, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Based on the perspective of whole sorghum food, the polyphenols migration process was analyzed during microwave-combined cooking treatment utilizing wide metabolomics, simulated reactions, and molecular docking. Microstructure confirmed that microwave broke the grain cells, resulting in the elevated polyphenols contents. Flavonoids were significantly released by microwave (e.g. arbutin, eriodictyol-7-o-glucoside, narirutin, and naringenin-7-o-glucoside), which regulated the antioxidant activity of sorghum. Simulated

Indexed as

MicrowaveMolecular dockingSorghum polyphenolTransformation mechanism

Identifiers

PMID40231121
PMCPMC11995043

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.