Evidence map›Paper›PMID 41438545›Full record

ArticleFood chemistry: X2025

Changes in non-volatile taste components and aroma profiles of giant freshwater prawn (

Kangxiang Qin, Zhaoxiong Ji, Yi Zhuang, Chenxi Che, Yuntao Li, Peng Yang, Shan Gao, Ziwei Fan, Wenjun Li, Chunlin Wang and 3 more

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. 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. The Effect of Taurine on the Alkalinity Stress Resistance ofAnimals : an open access journal from MDPI · 2026
    Article
  3. 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

13 authors.

Kangxiang QinSchool of Marine Science, Ningbo University, Ningbo, Zhejiang, China.
Zhaoxiong JiSchool of Marine Science, Ningbo University, Ningbo, Zhejiang, China.
Yi ZhuangSchool of Marine Science, Ningbo University, Ningbo, Zhejiang, China.
Chenxi CheSchool of Marine Science, Ningbo University, Ningbo, Zhejiang, China.
Yuntao LiSchool of Marine Science, Ningbo University, Ningbo, Zhejiang, China.
Peng YangSchool of Marine Science, Ningbo University, Ningbo, Zhejiang, China.
Shan GaoSchool of Marine Science, Ningbo University, Ningbo, Zhejiang, China.
Ziwei FanSchool of Marine Science, Ningbo University, Ningbo, Zhejiang, China.
Wenjun LiSchool of Marine Science, Ningbo University, Ningbo, Zhejiang, China.
Chunlin WangSchool of Marine Science, Ningbo University, Ningbo, Zhejiang, China.
Changkao MuSchool of Marine Science, Ningbo University, Ningbo, Zhejiang, China.
Guijie HaoZhejiang Institute of Freshwater Fisheries, Huzhou, Zhejiang, China.
Huan WangSchool of Marine Science, Ningbo University, Ningbo, Zhejiang, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In this study, the volatile and non-volatile substances of

Indexed as

Macrobrachium rosenbergiiNon-volatile flavor compoundsOdorSaline-alkali waterVolatile flavor compounds

Identifiers

PMID41438545
PMCPMC12720123

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC
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.