Evidence map›Paper›PMID 42058227›Full record

ArticleFood science & nutrition2026

Impact of Oil Frying on the Physicochemical Properties and Nutritional Quality of Hilsa Fish (

Md Suman Rana, Arafat Hossain, Rafiqul Islam, Md Pallob Hossain, Bhuiyan Mohammad Khaled, Md Momin Khan, Sharmin Akther, Shafi Ahmed, Mrityunjoy Biswas

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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.

Md Suman RanaDepartment of Food Engineering Jashore University of Science and Technology Jashore Bangladesh.ORCID https://orcid.org/0000-0002-3346-2274
Arafat HossainDepartment of Food Engineering Jashore University of Science and Technology Jashore Bangladesh.ORCID https://orcid.org/0009-0008-2862-8648
Rafiqul IslamDepartment of Food Engineering Jashore University of Science and Technology Jashore Bangladesh.
Md Pallob HossainDepartment of Food Engineering Jashore University of Science and Technology Jashore Bangladesh.
Bhuiyan Mohammad KhaledDepartment of Food Engineering Jashore University of Science and Technology Jashore Bangladesh.ORCID https://orcid.org/0000-0002-5142-5362
Md Momin KhanDepartment of Food Engineering Gopalganj Science and Technology University Gopalganj Bangladesh.
Sharmin AktherDepartment of Food Engineering Jashore University of Science and Technology Jashore Bangladesh.
Shafi AhmedDepartment of Food Engineering Jashore University of Science and Technology Jashore Bangladesh.ORCID https://orcid.org/0000-0002-9217-8871
Mrityunjoy BiswasDepartment of Food Engineering Jashore University of Science and Technology Jashore Bangladesh.ORCID https://orcid.org/0000-0001-6560-7952

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the effects of frying duration on the physicochemical properties, nutritional composition, and sensory quality of Hilsa (

Indexed as

amino acidfatty acidlipid oxidationMaillard reactionoil frying

Identifiers

PMID42058227
PMCPMC13121863

What OpenQuestion holds

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LicenceCC BY
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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.