Evidence map›Paper›PMID 31031443›Full record

ArticleIndian journal of microbiology2019

Spoilage Bacteria Identification and Food Safety Risk Assessment of Whole Soybean Curd.

Chenzhi Wang, Qinling Du, Tianwei Yao, Hongmin Dong, Dingtao Wu, Wen Qin, Dele Raheem, Qing Zhang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Indian journal of microbiology, 2019. 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

8 authors.

Chenzhi Wang *1College of Food Science, Sichuan Agricultural University, Ya'an, 625014 China.
Qinling Du *1College of Food Science, Sichuan Agricultural University, Ya'an, 625014 China.
Tianwei Yao1College of Food Science, Sichuan Agricultural University, Ya'an, 625014 China.
Hongmin Dong3Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5 Canada.
Dingtao Wu1College of Food Science, Sichuan Agricultural University, Ya'an, 625014 China.
Wen Qin1College of Food Science, Sichuan Agricultural University, Ya'an, 625014 China.
Dele Raheem2Northern Institute for Environmental and Minority Law (NIEM), Arctic Centre, University of Lapland, 96101 Rovaniemi, Finland.
Qing Zhang1College of Food Science, Sichuan Agricultural University, Ya'an, 625014 China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

As a highly hydrated gel-type food, soybean curd is perishable and the development of spoilage bacteria has been described. Whole soybean curd (WSC), an innovative soy product retains the most nutrients in raw ingredients and exhibits more nutritive value compared with conventional soybean curd (CSC). However, the risk assessment of WSC is not well evaluated up to now. In this study, the same species of spoilage microorganism were separated from WSC and CSC. Two main spoilage strains were separated and identified as

Indexed as

Predictive modelsRisk rankingSpoilage bacteriaWhole soybean curd

Identifiers

PMID31031443
PMCPMC6458188

What OpenQuestion holds

Textmetadata
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 OpenQuestion graph.