Evidence map›Paper›PMID 40686896›Full record

ArticleFood chemistry: X2025

Dynamic patterns of quality deterioration, oxidative stability, and flavor evolution in yuba during long-term storage.

Jicai Bi, Junyang Zhang, Zhuo Chen, Lingyu Li, Yunbo Li, Wenhao Liu, Renbing Qin, Lingwen Zhang, Hongju He

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 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Article
  2. Article
  3. 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

9 authors.

Jicai BiSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Junyang ZhangSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Zhuo ChenKey Laboratory of Sichuan Cuisine Artificial Intelligence, Sichuan Tourism University, Chengdu 610100, China.
Lingyu LiSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Yunbo LiSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Wenhao LiuHenan Province Xiangshang Food Co., Ltd., Hebi 456250, China.
Renbing QinSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Lingwen ZhangSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Hongju HeSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study comprehensively evaluated the changes in yuba during long-term storage. Protein and lipid oxidation intensified significantly with increasing storage time, as evidenced by a decrease in total sulfhydryl content and increases in carbonyl content, peroxide value (POV), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) (

Indexed as

OxidationRelative odor activity value (ROAV)StorageVolatile organic compounds (VOCs)Yuba

Identifiers

PMID40686896
PMCPMC12275054

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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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.