Evidence map›Paper›PMID 41030604›Full record

ArticleInternational journal of food science2025

Effects of Selenium Application on Starch Structure, Physicochemical Properties, and Texture Properties of Rice.

Xiaobin Tang, Rui Xu, Yong Sui, Shuyi Li, Zhenzhou Zhu, Fang Luo, Yuedi Huang, Jianbin Shi, Sha Cai, Tian Xiong and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in International journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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

12 authors.

Xiaobin TangAgro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China.
Rui XuAgro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China.
Yong SuiAgro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China.ORCID https://orcid.org/0000-0003-3180-1612
Shuyi LiSchool of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University/National R&D Center for Se-Rich Agricultural Products Processing/Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, Wuhan, China.
Zhenzhou ZhuSchool of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University/National R&D Center for Se-Rich Agricultural Products Processing/Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, Wuhan, China.
Fang LuoAgro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China.
Yuedi HuangAgro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China.
Jianbin ShiAgro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China.
Sha CaiAgro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China.
Tian XiongAgro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China.
Fang CaiAgro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China.
Xin MeiAgro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China.ORCID https://orcid.org/0009-0008-6294-8602

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The consumption of selenium-enriched rice represents an effective approach for human selenium intake. However, the potential effects of selenium on rice texture after cooking and the physicochemical properties of rice starch remain insufficiently understood. In this study, four selenium-enriched rice varieties and one conventional rice variety were selected to compare their nutritional components and eating quality and to investigate the microstructure and physicochemical properties of their starches. The results showed that selenium content in selenium-enriched rice was significantly higher than that in conventional rice (

Indexed as

eating qualityphysicochemical propertiesriceseleniumstarch

Identifiers

PMID41030604
PMCPMC12457697

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.