ArticleNPJ science of food2026
Solution-blown PAN/Congo red nanofibrous sensors for colorimetric detection of soybean oil oxidation.
Article in NPJ science of food, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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.
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.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Recognizing the importance of cooking oil quality and the potential health risks associated with oxidation, this study developed an indirect-contact nanofiber-based system for detecting cooking oil oxidation. The effects of spinning parameters on sensor sensitivity were investigated. Eight nanofiber mats (MAT I-VIII) were fabricated using different needle sizes (21 G and 18 G), polymer concentrations (12% and 15%), and air pressures (0.5 and 2 MPa). Congo red was incorporated into polyacrylonitrile (PAN) nanofiber mats using a solution-blowing technique. The mats were characterized by scanning electron microscopy, Fourier transform infrared spectroscopy, X-ray diffraction, and colorimetric analysis. Sensor performance was evaluated during soybean oil heating at 180 ± 2 °C for 7 h. Peroxide value, para-anisidine value, total oxidation value, and acid value were monitored as oxidation indicators. After 7 h, peroxide value, para-anisidine value, and acid value increased to 14.55 meq O
Identifiers
What Socratic holds
Registered trials
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.