Evidence map›Paper›PMID 33114501›Full record

ArticleFoods (Basel, Switzerland)2020

Electronic Nose for Monitoring Odor Changes of

Zoltan Kovacs, Zsanett Bodor, John-Lewis Zinia Zaukuu, Timea Kaszab, George Bazar, Tamás Tóth, Csilla Mohácsi-Farkas

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing 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

4 citing papers in PubMed.

  1. Co-Culture ofFood science & nutrition · 2025
    Article
  2. Review
  3. Article
  4. 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

7 authors.

Zoltan KovacsDepartment of Measurement and Process Control, Faculty of Food Science, Szent István University, Somlói út 14-16, H-1118 Budapest, Hungary.ORCID 0000-0003-0641-8830
Zsanett BodorDepartment of Measurement and Process Control, Faculty of Food Science, Szent István University, Somlói út 14-16, H-1118 Budapest, Hungary.ORCID 0000-0002-1577-2973
John-Lewis Zinia ZaukuuDepartment of Measurement and Process Control, Faculty of Food Science, Szent István University, Somlói út 14-16, H-1118 Budapest, Hungary.ORCID 0000-0002-2058-4416
Timea KaszabDepartment of Measurement and Process Control, Faculty of Food Science, Szent István University, Somlói út 14-16, H-1118 Budapest, Hungary.ORCID 0000-0003-4995-8845
George BazarDepartment of Nutritional Science and Production Technology, Faculty of Agricultural and Environmental Sciences, Szent István University, Guba S. út 40, H-7400 Kaposvár, Hungary.ORCID 0000-0001-9829-4366
Tamás TóthADEXGO Kft., Lapostelki út 13, H-8230 Balatonfüred, Hungary.
Csilla Mohácsi-FarkasDepartment of Microbiology and Biotechnology, Faculty of Food Science, Szent István University, Somlói út 14-16, H-1118 Budapest, Hungary.

Funding

European Social Fund EFOP- 3.6.3-VEKOP-16-2017-00005Magyar Tudományos Akadémia Bolyai János Scholarship
6 · The paper itself

Abstract

Probiotic bacteria have been associated with a unique production of aroma compounds in fermented foods but rapid methods for discriminating between foods containing probiotic, moderately probiotic, or non-probiotic bacteria remain aloof. An electronic nose (e-nose) is a high-sensitivity instrument capable of non-invasive volatile measurements of foods. In our study, we applied the e-nose to differentiate probiotic, moderately probiotic, and non-probiotic

Indexed as

artificial aroma sensingbiofortificationchemometricgram-positiveyogurt

Identifiers

PMID33114501
PMCPMC7692492

What OpenQuestion holds

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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.