Evidence map›Paper›PMID 40361561›Full record

ArticleFoods (Basel, Switzerland)2025

Comprehensive Characterization and Comparison of Aroma Profiles of

Ni-Na Yan, Cheng-Jian Xu, Shuang-Li Xiong, Xiang Li, Si-Yu Gu, Zhong-Yan Zhu, Yang Liu, Nan Zhu, Yu Zhou, Hang Xiao

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 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing 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

6 citing papers in PubMed.

  1. Article
  2. Flavor omics approach of driedFood chemistry: X · 2026
    Article
  3. Article
  4. Article
  5. Article
  6. 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

10 authors.

Ni-Na YanKey Laboratory of Sichuan Cuisine Artificial Intelligence, Sichuan Tourism University, Chengdu 610100, China.
Cheng-Jian XuKey Laboratory of Sichuan Cuisine Artificial Intelligence, Sichuan Tourism University, Chengdu 610100, China.
Shuang-Li XiongKey Laboratory of Sichuan Cuisine Artificial Intelligence, Sichuan Tourism University, Chengdu 610100, China.
Xiang LiKey Laboratory of Sichuan Cuisine Artificial Intelligence, Sichuan Tourism University, Chengdu 610100, China.
Si-Yu GuKey Laboratory of Sichuan Cuisine Artificial Intelligence, Sichuan Tourism University, Chengdu 610100, China.
Zhong-Yan ZhuKey Laboratory of Sichuan Cuisine Artificial Intelligence, Sichuan Tourism University, Chengdu 610100, China.
Yang LiuKey Laboratory of Sichuan Cuisine Artificial Intelligence, Sichuan Tourism University, Chengdu 610100, China.
Nan ZhuKey Laboratory of Sichuan Cuisine Artificial Intelligence, Sichuan Tourism University, Chengdu 610100, China.
Yu ZhouKey Laboratory of Sichuan Cuisine Artificial Intelligence, Sichuan Tourism University, Chengdu 610100, China.
Hang XiaoDepartment of Food Science, University of Massachusetts, Amherst, MA 01003, USA.ORCID 0000-0001-6194-2796

Funding

Key research and development Projects in Sichuan Province Grant No. 2020YFN0151Sichuan Cuisine Artificial Intelligence Sichuan Key Laboratory Open Fund Project Grant No. CR24ZX09Sichuan Science and Technology Department Regional Innovation Cooperation Project Grant No. 24QYCX0265Sichuan Tourism University Annual High level Research Project Cultivation Special Project Grant No. 2023PY02
6 · The paper itself

Abstract

Many scholars have studied

Indexed as

HS-GC-IMSHS-SPME-GC-MSROAVTricholoma matsutakevolatile compounds

Identifiers

PMID40361561
PMCPMC12071240

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.