ArticleJournal of food science and technology2017
Microbiological and chemical changes of shrimp
Article in Journal of food science and technology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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
20 citing papers in PubMed.
- Replacement of Soybean Meal with Fermented Dried Tomato Pomace Modulates Immune Responses, Antioxidant Gene Expression, and Meat Quality in Boer Goats: Insights from Hepatic Transcriptomics.Animals : an open access journal from MDPI · 2026Article
- Profiling and Association of Microbiota and Volatile Compounds in Commercial Fermented Shrimp Pastes (Foods (Basel, Switzerland) · 2026Article
- Investigating the Shelf-Life Extension of Shrimp Surimi Using a Polysaccharide-Based Film fromFoods (Basel, Switzerland) · 2026Article
- Article
- Mechanistic insights into volatile odor changes in surimi gels with typical cross-linking degrees during frozen storage based on lipidomics analysis.Food chemistry: X · 2025Article
- Unveiling microbial dynamics in terasi spontaneous fermentation: Insights into glutamate and GABA production.Current research in food science · 2025Article
- Article
- Effects of interactions between microorganisms and lipids on inferior volatile compound production during cold storage of grouper (Food chemistry: X · 2025Article
- Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods.Food science of animal resources · 2024Article
- Lipid and Volatile Profiles of Various Goat Primal Cuts: Aspects of Nutritional Value and Flavor/Taste Attributes.Foods (Basel, Switzerland) · 2024Article
- Marine Animal Co-Products-How Improving Their Use as Rich Sources of Health-Promoting Lipids Can Foster Sustainability.Marine drugs · 2024Review
- Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia (Foods (Basel, Switzerland) · 2022Article
- Development of Fermented Shrimp Shell Product with Hypoglycemic and Hypolipidemic Effects on Diabetic Rats.Metabolites · 2022Article
- Physicochemical characteristics and flavor profiles of fermented fish sauce (budu) during fermentation in commercial manufacturing plant.Journal of food science and technology · 2022Article
- Dynamic Changes in the Bacterial Community and Metabolic Profile during Fermentation of Low-Salt Shrimp Paste (Terasi).Metabolites · 2022Article
- Steam precooking, an effective pretreatment to reduce contamination with polycyclic aromatic hydrocarbons in traditionally smoked shrimp.Journal of food science and technology · 2021Article
- Accumulation of Ectoines By Halophilic Bacteria Isolated from Fermented Shrimp Paste: An Adaptation Mechanism to Salinity, Temperature, and pH Stress.Current microbiology · 2021Article
- Genome Mining Reveals the Biosynthetic Pathways of Polyhydroxyalkanoate and Ectoines of the Halophilic Strain Salinivibrio proteolyticus M318 Isolated from Fermented Shrimp Paste.Marine biotechnology (New York, N.Y.) · 2020Article
- The Impact of Microbial Diversity on Biogenic Amines Formation in Grasshopper Sub Shrimp Paste During the Fermentation.Frontiers in microbiology · 2020Article
- Identification of the Non-Volatile Taste-Active Components in Crab Sauce.Foods (Basel, Switzerland) · 2019Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Microbiological and chemical changes in shrimp
Indexed as
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What OpenQuestion 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 OpenQuestion graph.