Evidence map›Paper›PMID 31565580›Full record

ArticlePeerJ2019

Dietary fermented products using

Toshiki Kosakai, Hirotaka Kato, Cho Sho, Kuniaki Kawano, Ken-Ichi Iwai, Yoshikazu Takase, Kenjiro Ogawa, Kazuo Nishiyama, Masao Yamasaki

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in PeerJ, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing 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

6 citing papers in PubMed.

  1. Article
  2. Supplementation of mixedFrontiers in nutrition · 2025
    Article
  3. Nutrients · 2024
    Article
  4. Soy sauce-like seasoning enhances the growth ofBioscience of microbiota, food and health · 2024
    Article
  5. Food science & nutrition · 2020
    Article
  6. Review
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

9 authors.

Toshiki Kosakai *Interdisciplinary Graduate School of Agriculture and Engineering, University of Miyazaki, Miyazaki, Miyazaki, Japan.ORCID 0000-0003-2252-2582
Hirotaka Kato *Graduate School of Agriculture, University of Miyazaki, Miyazaki, Miyazaki, Japan.
Cho ShoKirishima Shuzo Co., Ltd., Miyakonojo, Miyazaki, Japan.
Kuniaki KawanoKirishima Shuzo Co., Ltd., Miyakonojo, Miyazaki, Japan.
Ken-Ichi IwaiKirishima Shuzo Co., Ltd., Miyakonojo, Miyazaki, Japan.
Yoshikazu TakaseKirishima Shuzo Co., Ltd., Miyakonojo, Miyazaki, Japan.
Kenjiro OgawaOrganization for Promotion of Tenure Track, University of Miyazaki, Miyazaki, Miyazaki, Japan.
Kazuo NishiyamaInterdisciplinary Graduate School of Agriculture and Engineering, University of Miyazaki, Miyazaki, Miyazaki, Japan.
Masao YamasakiInterdisciplinary Graduate School of Agriculture and Engineering, University of Miyazaki, Miyazaki, Miyazaki, Japan.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

It has been reported that fermented products (FPs) prepared from sweet potato-

Indexed as

CholesterolDietary fiberDistillery by-productGut microbiotaKojiShort chain fatty acidsSweet potato-shochu

Identifiers

PMID31565580
PMCPMC6745188

What OpenQuestion 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 OpenQuestion graph.