Evidence map›Paper›PMID 41376043›Full record

ArticleFoods (Basel, Switzerland)2025

Comparative Analysis of Three Different Cooking Methods on Structures and Volatile Compounds of Fresh

Xiaoshu Wu, Yan Wang, Weiyu Li, Chuannan Long, Jingjing Cui

Abstract read
PubMed Full text at PMC Publisher
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 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Article
  2. Flavor omics approach of driedFood chemistry: X · 2026
    Article
  3. Review
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

5 authors.

Xiaoshu WuSchool of Life Science, Jiangxi Science & Technology Normal University, Nanchang 330013, China.
Yan WangSchool of Life Science, Jiangxi Science & Technology Normal University, Nanchang 330013, China.
Weiyu LiSchool of Life Science, Jiangxi Science & Technology Normal University, Nanchang 330013, China.
Chuannan LongSchool of Life Science, Jiangxi Science & Technology Normal University, Nanchang 330013, China.
Jingjing CuiJiangxi Key Laboratory of Organic Chemistry, Jiangxi Science and Technology Normal University, Nanchang 330013, China.

Funding

National Natural Science Foundation of China 31860436, 32460569Natural Science Foundation of Jiangxi Province 20181BAB204001, 20212BAB205002
6 · The paper itself

Abstract

This study investigated the effects of three cooking methods-fragmenting process (FP), boiling treatment (BT), and high-pressure steam (HPS) treatment-on the structure and volatile compounds (VOCs) of fresh

Indexed as

comprehensive two-dimensional gas chromatography–mass spectrometry (GC×GC-MS)cooking methodsFourier transform infrared spectroscopy (FTIR)gas chromatography–ion mobility spectrometry (GC-IMS)Lyophyllum decastesscanning electron microscopy (SEM)volatile compounds

Identifiers

PMID41376043
PMCPMC12692684

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.