Evidence map›Paper›PMID 42643262›Full record

ArticleFood chemistry: X2026

Heat-induced blackening enhances antioxidants and reduces pungency in

Junxiong Hao, Yingying Yang, Jie Liu, Fei Shen, Ying Chen, Xiaoxia Zuo, Jing Wang, Liqin Zhu, Yonggen Shen, Rui Shi and 3 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. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. Article
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

13 authors.

Junxiong HaoCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China.
Yingying YangCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China.
Jie LiuCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China.
Fei ShenCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China.
Ying ChenCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China.
Xiaoxia ZuoCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China.
Jing WangCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China.
Liqin ZhuCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China.
Yonggen ShenCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China.
Rui ShiDepartment of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China.
Hongliang YaoCollege of Animal Science and Food Engineering, Jinling Institute of Technology, Nanjing, Jiangsu 210038, China.
Libin WangDepartment of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China.
Zhipeng CaiCollege of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Blackening of

Indexed as

5-HMFAllium chinenseAntioxidant capacityBlackeningHeat treatmentMaillard reactionMetabolomics

Identifiers

PMID42643262
PMCPMC13503101

What OpenQuestion holds

Textmetadata
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.