Evidence map›Paper›PMID 34205121›Full record

ArticleFoods (Basel, Switzerland)2021

Transformation of Inferior Tomato into Preservative: Fermentation by Multi-Bacteriocin Producing

Rong Zhu, Xiaoqing Liu, Xiaofen Li, Kaifang Zeng, Lanhua Yi

Open access · goldAbstract read
In one paragraph

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 5 papers.

0numbers the graph read from it
0cells of the map it votes in
5citing papers in PubMed
2.2field-weighted citation impact, top 12% 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, 11 citations in OpenAlex.

  1. Review
  2. Seaweed (Journal of agricultural and food chemistry · 2025
    Article
  3. Article
  4. Veterinary world · 2022
    Article
  5. Genomic Insight IntoFrontiers in microbiology · 2022
    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.

Rong ZhuCollege of Food Science, Southwest University, Chongqing 400715, China.
Xiaoqing LiuCollege of Food Science, Southwest University, Chongqing 400715, China.
Xiaofen LiCollege of Food Science, Southwest University, Chongqing 400715, China.
Kaifang ZengCollege of Food Science, Southwest University, Chongqing 400715, China.ORCID 0000-0003-3122-8852
Lanhua YiCollege of Food Science, Southwest University, Chongqing 400715, China.ORCID 0000-0001-5263-3406
Southwest University · CN

Funding

Natural Science Foundation of Chongqing cstc2019jcyj-msxmX0357
6 · The paper itself

Abstract

Loss and waste of postharvest vegetables are the main challenges facing the world's vegetable supply. In this study, an innovative method of value-added transformation was provided: production of bacteriocin from vegetable waste, and then its application to preservation of vegetables. Antibacterial activity to soft rot pathogen

Indexed as

bacteriocinbiocontrolsoft rottomatovegetable preservation

Identifiers

PMID34205121
PMCPMC8228740
OpenAlexW3170476651

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.