Evidence map›Paper›PMID 42073304›Full record

ArticleFoods (Basel, Switzerland)2026

Optimization of Anchovy-Threadfin Bream Composite Surimi: I-Optimal Mixture Design for Sensory Enhancement and Impact Assessment of Three Exogenous Proteins.

Xiayin Ma, Shihao Chen, Jingfu Bai, Shixian Yin, Zhixing Rong, Hu Hou, Wenli Kang

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 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

7 authors.

Xiayin MaState Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao 266404, China.
Shihao ChenSchool of Food Science and Bioengineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South RD, Changsha 410114, China.
Jingfu BaiSchool of Food Science and Bioengineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South RD, Changsha 410114, China.
Shixian YinPingjiang Jinzai Food Co., Ltd., Yueyang 414517, China.
Zhixing RongPingjiang Jinzai Food Co., Ltd., Yueyang 414517, China.
Hu HouState Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No. 1299, Sansha Road, Qingdao 266404, China.
Wenli KangPingjiang Jinzai Food Co., Ltd., Yueyang 414517, China.

Funding

the Hunan Provincial Natural Science Foundation of China 2024JJ7611
6 · The paper itself

Abstract

The anchovy (

Indexed as

anchovycomposite surimiexogenous proteinsgel propertiesmixture design

Identifiers

PMID42073304
PMCPMC13115514

What OpenQuestion holds

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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.