Evidence map›Paper›PMID 41227651›Full record

ArticleFoods (Basel, Switzerland)2025

Effect of Polyphenols Extracted from

Keying Lin, Junjie Huang, Jichun Zhao, Xiaojuan Lei, Jian Ming, Fuhua Li

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 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. Neuroprotective Effects ofPharmaceuticals (Basel, Switzerland) · 2026
    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

6 authors.

Keying LinCollege of Food Science, Southwest University, Chongqing 400715, China.
Junjie HuangCollege of Food Science, Southwest University, Chongqing 400715, China.ORCID 0000-0002-4104-1082
Jichun ZhaoCollege of Food Science, Southwest University, Chongqing 400715, China.ORCID 0000-0003-1269-5922
Xiaojuan LeiCollege of Food Science, Southwest University, Chongqing 400715, China.
Jian MingCollege of Food Science, Southwest University, Chongqing 400715, China.ORCID 0000-0001-6133-0335
Fuhua LiCollege of Food Science, Southwest University, Chongqing 400715, China.ORCID 0000-0002-1021-2002

Funding

Guizhou provincial Science and Technology Plan Project ([2022]1Y149)Natural Science Foundation of Chongqing, China (2023NSCQ-MSX1614)
6 · The paper itself

Abstract

The retention of polyphenols in thermally processed noodles is constrained by interactions with starch and glutenin, critically impacting functional properties (antioxidant activity, starch digestibility modulation) and quality attributes. Current understanding lacks quantitative links between initial pomace particle size, polyphenol behavior throughout processing, and the resulting noodle properties. This study systematically investigated how

Indexed as

antioxidant activitycooking propertiesquadratic regression modelsstarch digestibilitytexture

Identifiers

PMID41227651
PMCPMC12610746

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.