Evidence map›Paper›PMID 42794007›Full record

ArticleFoods (Basel, Switzerland)2026

Molecular Evolution of Sunflower and Cottonseed Oils During Preparation of Uzbek Palov.

Umrbek Mavlanov, Sharofiddin Nuriddinov, Soyibjon Bozorov, Ergashev Oybek, Kodirov Olimjon, Meliboyev Mirazam, Kakharova Mukharram, Sardorbek Rahimovich, Sardorjon Shukurov Salimovich, Suvanqul Ravshanov and 5 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

15 authors.

Umrbek MavlanovDepartment of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.ORCID 0000-0001-8425-3811
Sharofiddin NuriddinovCenter for Advanced Technologies, Talabalar Shaharchasi 3A, Tashkent 100174, Uzbekistan.
Soyibjon BozorovCenter for Advanced Technologies, Talabalar Shaharchasi 3A, Tashkent 100174, Uzbekistan.
Ergashev OybekDepartment of Food Technology, Namangan State Technical University, I. Karimov Street 12, Namangan City 160103, Uzbekistan.
Kodirov OlimjonDepartment of Food Technology, Namangan State Technical University, I. Karimov Street 12, Namangan City 160103, Uzbekistan.
Meliboyev MirazamDepartment of Food Technology, Namangan State Technical University, I. Karimov Street 12, Namangan City 160103, Uzbekistan.
Kakharova MukharramDepartment of Food Technology, Namangan State Technical University, I. Karimov Street 12, Namangan City 160103, Uzbekistan.
Sardorbek RahimovichDepartment of Physical Chemistry, National University of Uzbekistan Named After Mirzo Ulugbek, University Str. 4, Tashkent 100174, Uzbekistan.
Sardorjon Shukurov SalimovichCenter for Advanced Technologies, Talabalar Shaharchasi 3A, Tashkent 100174, Uzbekistan.ORCID 0009-0002-4819-3043
Suvanqul RavshanovDepartment of Biotechnology, Tashkent Institute of Chemical Technology, Navoiy Street 32, Tashkent 100011, Uzbekistan.
Sherzod KurambayevDepartment of Food Technology, Urgench State University Named After Abu Rayhan Biruni, Kh. Alimjon 14, Urgench City 220100, Uzbekistan.
Sarvar A KakhkhorovDepartment of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.ORCID 0000-0002-4698-8793
Tomasz Paweł CzajaDepartment of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
Dilbar DalimovaCenter for Advanced Technologies, Talabalar Shaharchasi 3A, Tashkent 100174, Uzbekistan.
Bekzod KhakimovDepartment of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.ORCID 0000-0002-6580-2034

Funding

Center for Advanced Technologies F2021-156
6 · The paper itself

Abstract

Understanding how vegetable-oil composition evolves during food preparation is essential for evaluating food quality and nutritional value. Palov is Uzbekistan's most widely consumed and culturally significant dish, serving as an everyday meal and a central element of hospitality and communal traditions. We hypothesised that food-oil interactions during Palov preparation direct molecular changes that cannot be reproduced by controlled heating alone. Two independent batches of Palov were prepared with sunflower or cottonseed oil under household cooking conditions. Oils were sampled at six stages and compared with heating controls conducted under closely matched temperature-time profiles without food ingredients. Samples were analysed using Fourier-transform infrared spectroscopy, benchtop and high-field

Indexed as

benchtop NMRedible oilsfood–oil interactionsFoodomicsFTIRhigh-field NMRlipid oxidationUzbek Palov

Identifiers

PMID42794007
PMCPMC13605506

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.