ArticleFoods (Basel, Switzerland)2026
Quality and Flavor Evolution of
Haoyu Li, Shuoshuo Kang, Yanrui Wu, Yuxuan Zhang, Jing Du, Rui Tian, Hao Yu
Abstract read
In one paragraphArticle 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
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 registryThe 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 literatureWho cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
4 · The recordCorrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
5 · Who and what moneyAuthors and funding
7 authors.
Haoyu LiShaanxi Key Laboratory of Chemical Reaction Engineering, Engineering Technology Research Center for Food Analysis and Evaluation of Yan'an City, College of Chemistry and Chemical Engineering, Yan'an University, Yan'an 716000, China.ORCID 0000-0002-2000-7635 Shuoshuo KangShaanxi Key Laboratory of Chemical Reaction Engineering, Engineering Technology Research Center for Food Analysis and Evaluation of Yan'an City, College of Chemistry and Chemical Engineering, Yan'an University, Yan'an 716000, China.
Yanrui WuShaanxi Key Laboratory of Chemical Reaction Engineering, Engineering Technology Research Center for Food Analysis and Evaluation of Yan'an City, College of Chemistry and Chemical Engineering, Yan'an University, Yan'an 716000, China.
Yuxuan ZhangShaanxi Key Laboratory of Chemical Reaction Engineering, Engineering Technology Research Center for Food Analysis and Evaluation of Yan'an City, College of Chemistry and Chemical Engineering, Yan'an University, Yan'an 716000, China.
Jing DuAgricultural Products Quality and Safety Inspection and Testing Center of Yan'an City, Yan'an 716000, China.
Rui TianShaanxi Key Laboratory of Chemical Reaction Engineering, Engineering Technology Research Center for Food Analysis and Evaluation of Yan'an City, College of Chemistry and Chemical Engineering, Yan'an University, Yan'an 716000, China.
Hao YuShaanxi Key Laboratory of Chemical Reaction Engineering, Engineering Technology Research Center for Food Analysis and Evaluation of Yan'an City, College of Chemistry and Chemical Engineering, Yan'an University, Yan'an 716000, China.
Funding
Natural Science Basic Research Program of Shaanxi Province 2026JC-YBQN-0292Scientific Research Program of the Education Department of Shaanxi Province 24JK0729Yan'an University YDBK2024-31
6 · The paper itselfAbstract
PubMed holds no abstract for this paper.
Indexed as
E-noseflavor evolutionHS-GC-IMSmultivariate analysisnatural picklingP. cornutumVOCs
Identifiers
PMID42883620
PMCPMC13665313
What OpenQuestion holds
Textmetadata
Read underepoch 390