Evidence map›Paper›PMID 40509365›Full record

ArticleFoods (Basel, Switzerland)2025

The Role of CO

Samart Sai-Ut, Sylvia Indriani, Nattanan Srisakultiew, Passakorn Kingwascharapong, Sarisa Suriyarak, Utthapon Issara, Suphat Phongthai, Saroat Rawdkuen, Jaksuma Pongsetkul

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 5 papers.

0numbers the graph read from it
0cells of the map it votes in
5citing 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

5 citing papers in PubMed.

  1. Review
  2. Review
  3. Review
  4. Article
  5. Review
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

9 authors.

Samart Sai-UtDepartment of Food Science, Faculty of Science, Burapha University, Chonburi 20131, Thailand.ORCID 0000-0002-5939-9648
Sylvia IndrianiSchool of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.ORCID 0000-0002-5881-2832
Nattanan SrisakultiewSchool of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
Passakorn KingwascharapongDepartment of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.
Sarisa SuriyarakDepartment of Food Technology, Faculty of Food Science, Chulalongkorn University, Bangkok 10330, Thailand.ORCID 0000-0003-4873-6378
Utthapon IssaraDivision of Food Science and Technology Management, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani 12110, Thailand.ORCID 0000-0002-4229-2027
Suphat PhongthaiFaculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand.ORCID 0000-0002-6717-3497
Saroat RawdkuenFood Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.ORCID 0000-0001-6664-3031
Jaksuma PongsetkulSchool of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.ORCID 0000-0002-0880-7031

Funding

(i) Suranaree University of Technology (SUT), (ii) Thailand 592 Science Research and Innovation (TSRI), and (iii) National Science, Research and Innovation Fund 593 (NSRF) FF3-303-68-24-27SUT for the Full-time Doctoral Researcher FtR.66/41/2567the Reinventing University Program Fund F01-683R-04-594 045
6 · The paper itself

Abstract

This study investigated the influence of CO

Indexed as

goat meathigh-oxygen modified atmosphere packagingmicrobial communitiesquality attributes

Identifiers

PMID40509365
PMCPMC12154290

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.