ReviewJournal of food science2026
Research Progress of Preservation and Quality Improvement of Chinese Steamed Bread.
Review in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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.
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.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
Chinese steamed bread (CSB) is a popular food among the Chinese population. However, the shelf life of CSB is notably short when stored at room temperature. This paper reviews recent research on the changes in CSB quality during storage, as well as advancements in quality improvement and preservation methods. Studies have shown that the physicochemical quality of CSB deteriorates, sensory quality declines, and microbial counts increase over time during the storage period. To address these challenges, various preservation methods have been explored from physical, chemical, and biological perspectives to extend the shelf life of CSB. Furthermore, efforts to improve texture characteristics, volatile flavor compounds, and nutritional quality are explored to enhance the overall quality of CSB. This review provides a theoretical foundation for the industrial production of CSB, the improvement of its quality, and the development of effective preservation methods.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.