Evidence map›Paper›PMID 40475822›Full record

ArticleFood chemistry: X2025

Hygroscopic stability of xylooligosaccharides and application on the corn flakes.

Ping-Hsiu Huang, Yu-Tsung Cheng, Wen-Chien Lu, Po-Yuan Chiang, Chiun-Chuang R Wang, Po-Hsien 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 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. Review
  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

6 authors.

Ping-Hsiu HuangSchool of Food, Jiangsu Food and Pharmaceutical Science College, Jiangsu 223003, China.
Yu-Tsung ChengCardiovascular Center, Taichung Veterans General Hospital, Taichung City 407219, Taiwan, Republic of China.
Wen-Chien LuDepartment of Food and Beverage Management, Chung-Jen Junior College of Nursing, Health Sciences and Management, Chia-Yi City 60077, Taiwan, Republic of China.
Po-Yuan ChiangDepartment of Food Science and Biotechnology, National Chung Hsing University, Taichung 402202, Taiwan.
Chiun-Chuang R WangDepartment of Food and Nutrition, Providence University, Taichung City 433303, Taiwan, Republic of China.
Po-Hsien LiDepartment of Food and Nutrition, Providence University, Taichung City 433303, Taiwan, Republic of China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study aimed to investigate changes in the physicochemical properties and kinetics of xylooligosaccharides (XOS) during non-enzymatic browning reactions. This study indicated that the initial caramelization rate of XSO heat-treated at 140-190 °C was 3.97× 10

Indexed as

Activation energyHygroscopicMaillard reactionPyrolysisXylooligosaccharides

Identifiers

PMID40475822
PMCPMC12138925

What OpenQuestion holds

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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.