Evidence map›Paper›PMID 41002954›Full record

ArticleMetabolites2025

Effects of

Yuanqing Gu, Xinya Chen, Jingjing Mao, Xin Nie, Chenglin Zhu, Qin Zou, Qiqi Luo, Yudi Zeng, Luca Laghi, Gianfranco Picone and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Metabolites, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

11 authors.

Yuanqing GuCollege of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.ORCID 0009-0008-6428-8548
Xinya ChenCollege of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.ORCID 0009-0000-9844-490X
Jingjing MaoCollege of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Xin NieCollege of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.
Chenglin ZhuCollege of Pharmacy and Food, Southwest Minzu University, Chengdu 610041, China.ORCID 0000-0003-3486-1936
Qin ZouCollege of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Qiqi LuoCollege of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.ORCID 0009-0006-2116-9106
Yudi ZengCollege of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.
Luca LaghiDepartment of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy.ORCID 0000-0003-1593-7376
Gianfranco PiconeDepartment of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy.ORCID 0000-0001-7932-6692
Zhiping ZhaoCollege of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.ORCID 0000-0002-0460-777X

Funding

Meat Processing Key Laboratory of Sichuan Province 19R-08Science and Technology Department of Sichuan Province 2024YFHZ0113
6 · The paper itself

Abstract

objectivesThe primary objective of this study was to investigate the effects of

methodsThe physicochemical properties and volatile flavor compounds (VOCs) of sausages inoculated with

resultsThe sausages inoculated with

conclusionsThe fermented sausages inoculated with different concentrations of

Indexed as

gas chromatography–ion mobility spectrometryMacrococcus caseolyticusphysicochemical propertysausagevolatile flavor substances

Identifiers

PMID41002954
PMCPMC12471690

What OpenQuestion holds

Textmetadata
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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.