Evidence map›Paper›PMID 40428499›Full record

ArticleFoods (Basel, Switzerland)2025

Potential of Hyperthermophilic L-Asparaginase from

Maria Dumina, Stanislav Kalinin, Dmitry Zhdanov

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 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. Hyperthermophilic L-Asparaginase fromInternational journal of molecular sciences · 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

3 authors.

Maria DuminaFederal Research Center "Fundamentals of Biotechnology" of the Russian Academy of Sciences, 117312 Moscow, Russia.
Stanislav KalininFederal Research Center "Fundamentals of Biotechnology" of the Russian Academy of Sciences, 117312 Moscow, Russia.ORCID 0009-0009-6359-4401
Dmitry ZhdanovInstitute of Biomedical Chemistry, 119121 Moscow, Russia.ORCID 0000-0003-4753-7588

Funding

Russian Science Foundation 22-74-10100
6 · The paper itself

Abstract

The Maillard reaction is a network of interconnected interactions yielding in formation a number of toxic derivatives in processed foods. Acrylamide, a potential carcinogen and a product of the Maillard reaction, is formed under food processing, predominantly from asparagine and reducing sugars at temperatures over 120 °C. In this study, we investigated the potency of recombinant hyperthermophilic L-asparaginase from

Indexed as

asparaginedietary acrylamidefood enzymefood-processing contaminantshyperthermophilic L-asparaginaseMaillard reaction

Identifiers

PMID40428499
PMCPMC12111007

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.