Evidence map›Paper›PMID 42232492›Full record

ArticleFood chemistry: X2026

Synergistic effects of microwave pretreatment and sous-vide cooking on flavor modulation and taste precursor dynamics in chicken breast.

Shuqiang Zhang, Yungang Cao, Min Li, Zhijian Wang, Bin Yu, Haiteng Tao, Wei Gao, Jianpeng Li, Zheng Zhang, Haibo Zhao and 2 more

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

12 authors.

Shuqiang ZhangShandong Key Laboratory of Healthy Food Resources Exploration and Creation, and School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Yungang CaoSchool of Food Science and Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
Min LiShandong Delisi Food Co., Ltd., Weifang 262216, China.
Zhijian WangShandong Huifa Food Co., Ltd., Weifang 262200, China.
Bin YuShandong Key Laboratory of Healthy Food Resources Exploration and Creation, and School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Haiteng TaoShandong Key Laboratory of Healthy Food Resources Exploration and Creation, and School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Wei GaoShandong Key Laboratory of Healthy Food Resources Exploration and Creation, and School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Jianpeng LiShandong Key Laboratory of Healthy Food Resources Exploration and Creation, and School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Zheng ZhangShandong Key Laboratory of Healthy Food Resources Exploration and Creation, and School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Haibo ZhaoShandong Key Laboratory of Healthy Food Resources Exploration and Creation, and School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Zhengzong WuShandong Key Laboratory of Healthy Food Resources Exploration and Creation, and School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Bo CuiShandong Key Laboratory of Healthy Food Resources Exploration and Creation, and School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Sous-vide cooking ensures tenderness but often results in limited flavor development. This study investigated microwave pretreatment as a rapid strategy to enhance flavor formation prior to sous-vide processing of chicken breast. The combined treatment significantly increased free amino acids (FAA; 19.51 mg g

Indexed as

Flavor modulationMicrowave pretreatmentSous-vide cookingTaste precursorsVolatile compounds

Identifiers

PMID42232492
PMCPMC13224382

What OpenQuestion holds

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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.