Optimizing Bay Scallop (

Kexin Chang, Yufan Lin, Sijia Huang, Xinru Fan, Yongsheng Ma, Meng Li, Qiancheng Zhao

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 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.

Valorization of Pink Salmon (Foods (Basel, Switzerland) · 2026
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.

Kexin ChangCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.

Yufan LinCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.

Sijia HuangCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.

Xinru FanCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.

Yongsheng MaCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.

Meng LiCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.ORCID 0000-0002-2616-6346

Qiancheng ZhaoCollege of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China.

Funding

Dalian high level talent innovation support program (Dalian Youth Science and Technology Star Project Support Program) 2021RQ095Foundation of Liaoning Educational Committee LJKMZ20221109National Key R&D Program of China 2024YFD2401902

6 · The paper itself

Abstract

The bay scallop (

Indexed as

bay scallopgelling propertiesheat-induced gelmyofibrillar proteinshort-term frozen storage

Identifiers

PMID40282773

DOI10.3390/foods14081371

PMCPMC12026699

What OpenQuestion holds

Textmetadata

LicenceCC BY

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.