Evidence map›Paper›PMID 41098758›Full record

ArticleFood chemistry: X2025

Structural, functional and proteomic changes of proteins during rice yellowing.

Yuqian Liu, Yanan Qv, Jingyu Sun, Xiao Zheng, Victoria Anthony Uyanga, Yawen Wang, Yu Cui, Caiyun Tang, Jinguang Liu, Yilun Chen

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. 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

10 authors.

Yuqian LiuCollege of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
Yanan QvCollege of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
Jingyu SunCollege of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
Xiao ZhengCollege of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
Victoria Anthony UyangaDepartment of Agriculture and Environmental Sciences, Lincoln University, Jefferson City 65101, USA.
Yawen WangCollege of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
Yu CuiCollege of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
Caiyun TangCollege of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
Jinguang LiuCollege of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
Yilun ChenCollege of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

High temperature storage (40 °C, 60 % relative humidity, 6 months) induces rice yellowing and affects protein properties. Physiochemical analysis revealed increased disulfide bonds, particle size, and surface hydrophobicity in yellowed rice protein, alongside reduced water-holding capacity and emulsifiability. TMT-based LC-MS/MS proteomics analysis found most differentially expressed proteins (DEPs) in yellowed rice were upregulated (>1.3-fold,

Indexed as

MetabolismPhysicochemical propertiesProteinProteomic changesRice yellowing

Identifiers

PMID41098758
PMCPMC12519176

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Registered trials

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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.