Evidence map›Paper›PMID 42737377›Full record

ArticleFoods (Basel, Switzerland)2026

Hyperspectral Imaging-Based Rapid Assessment of Chinese Yam Quality for Dried Slice Processing.

Tingting Shen, Yang Yang, Dou Yang, Chaoyi Chen, Xiaodong Zhai, Zhihua Li, Junjun Zhang, Roujia Zhang, Tianxing Wang, Xiaowei Huang and 1 more

Abstract read
PubMed Full text at PMC Publisher
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

11 authors.

Tingting ShenSchool of Food Science and Engineering, Jiangsu University, Zhenjiang 212013, China.
Yang YangSchool of Food Science and Engineering, Jiangsu University, Zhenjiang 212013, China.
Dou YangSchool of Food Science and Engineering, Jiangsu University, Zhenjiang 212013, China.
Chaoyi ChenSchool of Food Science and Engineering, Jiangsu University, Zhenjiang 212013, China.
Xiaodong ZhaiSchool of Food Science and Engineering, Jiangsu University, Zhenjiang 212013, China.
Zhihua LiSchool of Food Science and Engineering, Jiangsu University, Zhenjiang 212013, China.
Junjun ZhangSchool of Food Science and Engineering, Jiangsu University, Zhenjiang 212013, China.ORCID 0000-0001-7004-199X
Roujia ZhangSchool of Food Science and Engineering, Jiangsu University, Zhenjiang 212013, China.
Tianxing WangSchool of Food Science and Engineering, Jiangsu University, Zhenjiang 212013, China.
Xiaowei HuangSchool of Food Science and Engineering, Jiangsu University, Zhenjiang 212013, China.
Jiyong ShiSchool of Food Science and Engineering, Jiangsu University, Zhenjiang 212013, China.

Funding

China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University CFC2023B-025Key Laboratory of Spectroscopy Sensing, Ministry of Agriculture and Rural Affairs 2023ZJUGP002National Key Research and Development Program of China 2022YFF1101900National Natural Science Foundation of China 62305134
6 · The paper itself

Abstract

Chinese yam (

Indexed as

chemometricsChinese yamdried yam sliceshyperspectral imagingquality assessmenttexture

Identifiers

PMID42737377
PMCPMC13565706

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.