Evidence map›Paper›PMID 41375962›Full record

ArticleFoods (Basel, Switzerland)2025

Unraveling the Relationship Between Lipids and Volatile Organic Compounds in

Meijun Zeng, Yang Li, Xiulian Wang, Ting Bai, Jie Cheng, Zhoulin Wu, Xiaohua Huang, Bo Wang, Rui Zhang, Jiamin Zhang and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2025. 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
–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

1 citing paper in PubMed.

  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

11 authors.

Meijun ZengMeat Processing Key Laboratory of Sichuan Province, Sichuan Provincial Engineering Research Center of Meat Quality Improvement and Safety Control Technology, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.ORCID 0000-0001-8547-4907
Yang LiMeat Processing Key Laboratory of Sichuan Province, Sichuan Provincial Engineering Research Center of Meat Quality Improvement and Safety Control Technology, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Xiulian WangMeat Processing Key Laboratory of Sichuan Province, Sichuan Provincial Engineering Research Center of Meat Quality Improvement and Safety Control Technology, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Ting BaiMeat Processing Key Laboratory of Sichuan Province, Sichuan Provincial Engineering Research Center of Meat Quality Improvement and Safety Control Technology, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.ORCID 0009-0001-7603-451X
Jie ChengMeat Processing Key Laboratory of Sichuan Province, Sichuan Provincial Engineering Research Center of Meat Quality Improvement and Safety Control Technology, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.ORCID 0000-0002-0500-4233
Zhoulin WuMeat Processing Key Laboratory of Sichuan Province, Sichuan Provincial Engineering Research Center of Meat Quality Improvement and Safety Control Technology, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Xiaohua HuangMeat Processing Key Laboratory of Sichuan Province, Sichuan Provincial Engineering Research Center of Meat Quality Improvement and Safety Control Technology, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Bo WangMeat Processing Key Laboratory of Sichuan Province, Sichuan Provincial Engineering Research Center of Meat Quality Improvement and Safety Control Technology, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Rui ZhangMeat Processing Key Laboratory of Sichuan Province, Sichuan Provincial Engineering Research Center of Meat Quality Improvement and Safety Control Technology, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Jiamin ZhangMeat Processing Key Laboratory of Sichuan Province, Sichuan Provincial Engineering Research Center of Meat Quality Improvement and Safety Control Technology, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Wei WangMeat Processing Key Laboratory of Sichuan Province, Sichuan Provincial Engineering Research Center of Meat Quality Improvement and Safety Control Technology, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Funding

National Modern Agricultural Industry Technology System of China CARS-43
6 · The paper itself

Abstract

Chuanbai Rex (CR) and New Zealand white (NZ) rabbits are highly popular and widely produced for meat consumption in Sichuan, China. But comparative studies on nutritional and sensory qualities of meat from two breeds are still lacking. This study integrated lipidomic and volatilomic approaches to elucidate the breed-specific differences in the

Indexed as

flavor profilelipid metabolismmeat qualitymultivariate analysisrabbit breedsvolatile compounds

Identifiers

PMID41375962
PMCPMC12692007

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.