Evidence map›Paper›PMID 41211207›Full record

ArticleFrontiers in nutrition2025

Stability analysis of sodium saccharin in fried nuts and seeds-Determination of sodium saccharin and

Li Mu, Qianqian Liu, Sijia Sun, Yuhang Liu, Zeyue Gao, Li Zhang, Ying Xu, Gang Li

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Article
  2. 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

8 authors.

Li MuCollege of Food Science and Engineering of ChangChun University, Changchun, Jilin, China.
Qianqian LiuCollege of Food Science and Engineering of ChangChun University, Changchun, Jilin, China.
Sijia SunCollege of Food Science and Engineering of ChangChun University, Changchun, Jilin, China.
Yuhang LiuCollege of Food Science and Engineering of ChangChun University, Changchun, Jilin, China.
Zeyue GaoJilin Province Product Quality Supervision and Inspection Institute, Changchun, Jilin, China.
Li ZhangJilin Province Product Quality Supervision and Inspection Institute, Changchun, Jilin, China.
Ying XuJilin Province Product Quality Supervision and Inspection Institute, Changchun, Jilin, China.
Gang LiJilin Province Product Quality Supervision and Inspection Institute, Changchun, Jilin, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Since the invention of synthetic sweeteners, there has been considerable debate regarding the safety of some of these sweeteners due to their poor thermal stability. Sodium saccharin is a synthetic sweetener used to modulate the flavor of fried nuts and seeds. The change in saccharin sodium during high-temperature frying was investigated, and a detection method for saccharin sodium and its frying product,

Indexed as

high performance liquid chromatography (HPLC)high temperature fryingo-sulfamoylbenzoic acidsodium saccharinstability

Identifiers

PMID41211207
PMCPMC12593504

What OpenQuestion holds

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LicenceCC BY
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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.