ReviewFrontiers in microbiology2018
How the Fewest Become the Greatest.
Review in Frontiers in microbiology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 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
19 citing papers in PubMed.
- Characterization of Tiroler Bergkäse PDO cheese: A multimethodological approach.Food chemistry. Molecular sciences · 2026Article
- Microbiome profiling of Grana Padano and Parmigiano Reggiano cheeses reveals cheese-specific biomarkers, psychobiotic potential, and bioprotective activities.NPJ biofilms and microbiomes · 2025Article
- Microbial dynamics in the ripening process of Vorarlberger Alpkäse: farm-specific variations at two Austrian alpine farms.Frontiers in microbiology · 2025Article
- Article
- Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese.Frontiers in microbiology · 2024Article
- Article
- Taxonomy, Sequence Variance and Functional Profiling of the Microbial Community of Long-Ripened Cheddar Cheese Using Shotgun Metagenomics.Microorganisms · 2023Article
- Comparative genomics ofComputational and structural biotechnology journal · 2023Article
- Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture.Frontiers in microbiology · 2023Article
- Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions.Foods (Basel, Switzerland) · 2022Review
- Lactic acid bacteria in cow raw milk for cheese production: Which and how many?Frontiers in microbiology · 2022Review
- Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties.Foods (Basel, Switzerland) · 2021Article
- Genome Sequencing of fiveMicroorganisms · 2021Article
- Article
- Peptide Profiling and Biological Activities of 12-Month Ripened Parmigiano Reggiano Cheese.Biology · 2020Article
- Phenotypic Diversity ofMicroorganisms · 2020Article
- The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality.Frontiers in microbiology · 2020Article
- Expression of DinJ-YafQ System ofMicroorganisms · 2019Article
- High Throughput Sequencing Technologies as a New Toolbox for Deep Analysis, Characterization and Potentially Authentication of Protection Designation of Origin Cheeses?International journal of food science · 2019Review
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
Members of the
Indexed as
Identifiers
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.