Evidence map›Paper›PMID 42828253›Full record

ArticleFood chemistry: X2026

Spatiotemporal evolution of aroma compounds in egg white and yolk of preserved eggs during pickling.

Xiaoqian Chen, Ziyan Yue, Yifei Li, Weixi Yang, Shugang Li, Xiaobin Ma, Maurice O'Sullivan, Hong Zeng, Yanbo Wang

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

9 authors.

Xiaoqian ChenSchool of Food and Health, Beijing Technology and Business University, Haidian, 100048 Beijing, PR China.
Ziyan YueSchool of Food and Health, Beijing Technology and Business University, Haidian, 100048 Beijing, PR China.
Yifei LiSchool of Food and Health, Beijing Technology and Business University, Haidian, 100048 Beijing, PR China.
Weixi YangSchool of Food and Health, Beijing Technology and Business University, Haidian, 100048 Beijing, PR China.
Shugang LiKey Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province / Engineering Research Center of Bio-process, Ministry of Education / School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Xiaobin MaSchool of Food and Nutritional Sciences, University College Cork, T12 Y337, Cork, Ireland.
Maurice O'SullivanSchool of Food and Nutritional Sciences, University College Cork, T12 Y337, Cork, Ireland.
Hong ZengKey Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Yanbo WangKey Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Preserved eggs (PEs) are a traditional Chinese pickled product known for the distinctive flavor. However, the formation mechanisms of such iconic flavor remain unclear. In this study, electronic nose (

Indexed as

Aroma evolutionMetabolomicsPreserved eggsVolatile compounds

Identifiers

PMID42828253
PMCPMC13632092

What OpenQuestion holds

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Registered trials

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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.