Evidence map›Paper›PMID 41517159›Full record

ArticleFoods (Basel, Switzerland)2025

Evolution of Physicochemical Properties and Volatile Organic Compound Profiles in Pre-Cooked Braised Chicken During Storage.

Hewei Shi, Lichuang Cao, Yaxin Bai, Yu Wang, Sihao Liu, Lishui Chen, Jiansheng Zhao, Shaohua Meng, Junguang 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. 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

9 authors.

Hewei ShiFood Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462300, China.
Lichuang CaoCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
Yaxin BaiCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
Yu WangFood Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462300, China.
Sihao LiuFood Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462300, China.
Lishui ChenFood Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462300, China.
Jiansheng ZhaoHenan Shuanghui Investment and Development Co., Ltd., Luohe 462000, China.
Shaohua MengHenan Shuanghui Investment and Development Co., Ltd., Luohe 462000, China.
Junguang LiFood Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462300, China.

Funding

Henan Province Major Science and Technology Special Fund 231100110400Yunnan Provincial Science and Technology Talent and Platform Program 202405AF140073
6 · The paper itself

Abstract

This study aimed to characterize the physicochemical, structural, and volatile compound changes in commercially sterilized pre-cooked braised chicken (PBC) during storage at 25 °C, using analyses conducted every 30 days from 30 to 180 days. Assessed parameters included microstructure, color, texture, pH, malondialdehyde (MDA) content, Ca

Indexed as

pre-cooked braised chickenqualitystorage timevolatile organic compounds

Identifiers

PMID41517159
PMCPMC12785967

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.