Evidence map›Paper›PMID 33291825›Full record

ArticleFoods (Basel, Switzerland)2020

Deep Ocean Water Concentrate Changes Physicochemical Characteristics, the Profile of Volatile Components and Consumer Acceptance for Taiwanese Rice Shochu.

Ming-Kuei Shih, Qiao-Yu Hsu, Bo-Kang Liou, Yu-Han Peng, Chih-Yao Hou

Open access · goldAbstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2020. 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
0.3field-weighted citation impact, top 34% of its field
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, 3 citations in OpenAlex.

  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

5 authors at 3 institutions in 1 country.

Ming-Kuei ShihGraduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung 812, Taiwan.ORCID 0000-0001-5830-8591
Qiao-Yu HsuDepartment of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan.ORCID 0000-0002-8819-3630
Bo-Kang LiouDepartment of Food Science and Technology, Central Taiwan University of Science and Technology, Taichung 406, Taiwan.ORCID 0000-0002-4713-0254
Yu-Han PengGraduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung 812, Taiwan.
Chih-Yao HouDepartment of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan.ORCID 0000-0002-8007-6077
National Kaohsiung Marine University · TWNational Kaohsiung University of Hospitality and Tourism · TWNational Chung Hsing University · TW

Funding

Ministry of Science and Technology, Taiwan 106-2218-E022-001Ministry of Science and Technology, Taiwan 107-2221-E-992-033
6 · The paper itself

Abstract

To study the effects of deep-ocean water concentrate (DOWC) on sake quality, Taichung No. 10 indica rice (

Indexed as

deep-ocean water concentrateprincipal component analysisrice shochuvolatile compounds

Identifiers

PMID33291825
PMCPMC7762019
OpenAlexW3107166605

What Socratic holds

Textmetadata
LicenceCC BY
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 Socratic graph.