Evidence map›Paper›PMID 41140596›Full record

ArticleFood chemistry: X2025

Flavor variation during the processing of lotus root whole powder: a combination of hot air drying, lysine supplementation and baking.

Chunlan Jia, Yifan Li, Ying Sun, Xueyu Jiang, Hongxun Wang, Kaidi Peng, Yang Yi

Abstract read
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

7 authors.

Chunlan JiaCollege of Food Science and Engineering/Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
Yifan LiCollege of Food Science and Engineering/Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
Ying SunCollege of Food Science and Engineering/Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
Xueyu JiangCollege of Food Science and Engineering/Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
Hongxun WangCollege of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China.
Kaidi PengCollege of Food Science and Engineering/Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
Yang YiCollege of Food Science and Engineering/Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

To investigate the dynamic changes in flavor characteristics of lotus root whole powder (LRWP) during combined hot-air drying and baking, and the effect of lysine supplementation before baking, volatile compounds and chemical constituents of samples representing different processing stages (raw, hot-air dried, hot-air dried and baked, and hot-air dried with lysine addition and baked) were analyzed using ultraviolet (UV) spectroscopy, electronic nose (

Indexed as

amino acid supplementationdifferential metabolitesheating processingvolatile compounds

Identifiers

PMID41140596
PMCPMC12547767

What OpenQuestion holds

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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.