Effects of Various Rice-Based Raw Materials on Enhancement of Volatile Aromatic Compounds in

Xi Yuan, Xiaoyuan Chen, Muhammad Safiullah Virk, Yinglun Ma, Fusheng Chen

Open access · goldAbstract read

In one paragraph

Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.

0numbers the graph read from it

0cells of the map it votes in

5citing papers in PubMed

1.2field-weighted citation impact, top 25% of its field

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

5 citing papers in PubMed, 12 citations in OpenAlex.

Isolation and Characterization of a Thermotolerant Acetic Acid Bacteria Strain for Improved Zhenjiang Aromatic Vinegar Production.Foods (Basel, Switzerland) · 2025
Article
Utilization of rice pasta by-products as the substrate for vinegar fermentation.Journal of food science and technology · 2025
Article
Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars.Foods (Basel, Switzerland) · 2024
Article
Studies Regarding Antimicrobial Properties of Some Microbial Polyketides Derived fromAntibiotics (Basel, Switzerland) · 2024
Article
Exploring the role of Sichuan Baoning vinegar microbiota and the association with volatile flavor compounds at different fermentation depths.Frontiers in microbiology · 2023
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

5 authors at 1 institution in 1 country.

Xi YuanHubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan 430070, China.

Xiaoyuan ChenNutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China.

Muhammad Safiullah VirkHubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan 430070, China.

Yinglun MaFujian Yongchun Ageing Vinegar Vinegar Industry Co., Ltd., Quanzhou 362000, China.

Fusheng ChenHubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan 430070, China.ORCID 0000-0001-8525-4154

Huazhong Agricultural University · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

PubMed holds no abstract for this paper.

Indexed as

Acetic AcidChinaFermentationMonascusOdorantsOryzaVolatile Organic CompoundsWineAcetic AcidVolatile Organic Compoundsfiltrate efficiencyMonascus vinegarMonascus winevolatile aroma compound

Identifiers

PMID33525711

DOI10.3390/molecules26030687

PMCPMC7866154

OpenAlexW3122286360

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.