Article in Foods (Basel, Switzerland), 2026. 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.
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.
Yuxiang WangKey Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
Chenyang ZhaoKey Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
Jixiang ZhangKey Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.ORCID 0009-0002-7135-6197
Xiaoguo YingKey Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
Shanggui DengKey Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
Lukai MaKey Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.ORCID 0000-0003-2583-6114
Funding
Guangdong Province Key Construction Discipline Research Ability Improvement Project X202411347192houshan Dinghai District Science and Technology Plan Project 2024C0101Projects in Key Areas of Guangdong Province 2023B0202080003Research and Development of Key Technologies for Processing Bulk Aquatic Products into Prepared Dishes 2023C03006Zhoushan City-level Major Industrial Science and Technology Research Projects 2023C03006
6 · The paper itself
Abstract
Although aquatic products are abundant in premium proteins and other vital nutrients, their unique fishy smell often restricts public acceptance and the development of related products. Therefore, pre-marinating is usually used to improve sensory quality and mitigate fishy smell. In this study, sea bass filets were marinated for 1 h at a solid-liquid ratio of 3:5 (
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.
Citrus Juice Marination Improves the Flavor of Fish: A Case Study of Sea Bass ( · full record | OpenQuestion