Evidence map›Paper›PMID 42078023›Full record

ArticleFood chemistry: X2026

Effects of reheating methods on oxidation and digestibility characteristics of precooked braised chicken during

Junguang Li, Hewei Shi, Yaxin Bai, Yu Wang, Lichuang Cao, Sihao Liu, Dianbo Zhao, Shaohua Meng, Yanhong Bai

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 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.

Junguang LiCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China.
Hewei ShiCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China.
Yaxin BaiCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China.
Yu WangCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China.
Lichuang CaoCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China.
Sihao LiuCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China.
Dianbo ZhaoCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China.
Shaohua MengHenan Shuanghui Investment and Development Co., Ltd, Luohe 462000, PR China.
Yanhong BaiCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the effects of microwave reheating (MW), water boiling reheating (WB), and steaming reheating (ST) on the oxidation and digestibility characteristics of precooked braised chicken (PBC), using a non-reheated control (C). Oxidation markers increased after all reheating treatments; the ST group preserved total sulfhydryl and carbonyl content closest to the C group, indicating minimal oxidation. Following

Indexed as

Digestibility characteristicsIn vitro simulated digestionOxidationPrecooked braised chickenReheating methods

Identifiers

PMID42078023
PMCPMC13134010

What OpenQuestion holds

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Registered trials

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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.