ArticleFoods (Basel, Switzerland)2021
Comprehensive Metabolite Profiling and Microbial Communities of
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
What it found
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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.
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Who cites it
21 citing papers in PubMed.
- A Standardized Aroma Lexicon and Sensory Wheel for Characterizing Aroma Quality of Traditional Korean Doenjang.Journal of food science · 2026Article
- Effects of yeast inoculation on community, metabolites, and flavors in ganjang, a traditional Korean fermented soy sauce.Food chemistry: X · 2026Article
- Genome-resolved insights into the ecology, metabolic potential, salt-stress adaptation, and safety of Staphylococcus in traditional Korean soybean fermentation.NPJ science of food · 2026Article
- Microbiomics and flavoromics insights into the effect of high temperature steam pretreatment on the flavor of walnut meal-based soy sauce.Food chemistry: X · 2025Article
- Influences of soy sauce packaging information on consumer hedonic response, sensory perception, and emotional response.Food science and biotechnology · 2025Article
- Insights into Microbial and Metabolite Profiles in Traditional Northern Thai Fermented Soybean (Tuanao) Fermentation Through Metagenomics and Metabolomics.Foods (Basel, Switzerland) · 2025Article
- Staphylococcus parequorum sp. nov. and Staphylococcus halotolerans sp. nov., isolated from traditional Korean soybean foods.Journal of microbiology (Seoul, Korea) · 2025Article
- Physicochemical Attributes Related to Sensory Characteristics of Long-Term Aged Korean Traditional Soy Sauce (Ganjang).Foods (Basel, Switzerland) · 2024Article
- Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans byFoods (Basel, Switzerland) · 2024Article
- Chemical components and their impact on the organoleptic properties of herb-supplemented soy paste (doenjang).Food science and biotechnology · 2024Article
- Taxonomic Variations of Bacterial and Fungal Communities depending on Fermentation Temperature in Traditional Korean Fermented Soybean Food, Doenjang.Journal of microbiology and biotechnology · 2024Article
- Comparison of microbial diversity and metabolites on household and commercialFood chemistry: X · 2024Article
- Qualitative and Quantitative Metabolite Comparison of Korean Traditional Alcoholic Beverages:Foods (Basel, Switzerland) · 2024Article
- Consumer Preference of Traditional Korean Soy Sauce (Foods (Basel, Switzerland) · 2023Article
- Deciphering microbial community dynamics along the fermentation course of soy sauce under different temperatures using metagenomic analysis.Bioscience of microbiota, food and health · 2023Article
- Measurements of elemental iodine in soy sauces in Taiwan using a modified microplate method.Frontiers in endocrinology · 2023Article
- Comprehensive Metabolite Profiling of Four Different Beans Fermented byMolecules (Basel, Switzerland) · 2022Article
- Physicochemical Properties and Bacterial Community Profiling of OptimalFoods (Basel, Switzerland) · 2022Article
- Microbial succession and its effect on key aroma components during light-aroma-type Xiaoqu Baijiu brewing process.World journal of microbiology & biotechnology · 2022Article
- Alleviation of Metabolic Disturbance by Substituting Kanjang High inFoods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
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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.