Evidence map›Paper›PMID 34684821›Full record

ArticleMolecules (Basel, Switzerland)2021

Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold

Kamila Szudera-Kończal, Kamila Myszka, Piotr Kubiak, Małgorzata Anna Majcher

Abstract 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 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. Review
  2. Article
  3. Article
  4. Article
  5. Review
  6. The Combined Effect of Lactic Acid Bacteria andMolecules (Basel, Switzerland) · 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

4 authors.

Kamila Szudera-KończalFaculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, Poland.ORCID 0000-0003-1206-6288
Kamila MyszkaFaculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, Poland.ORCID 0000-0002-3574-3117
Piotr KubiakFaculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, Poland.ORCID 0000-0001-8851-912X
Małgorzata Anna MajcherFaculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, Poland.ORCID 0000-0003-4234-7881

Funding

National Science Center 2017/25/B/NZ9/01520
6 · The paper itself

Abstract

Currently, there is a growing demand for flavorings, especially of natural origin. It is worth paying attention to the biotechnological processes of flavor production, characterized by simplicity, high efficiency and relatively low cost. In this study, we analyzed the ability of the

Indexed as

Food MicrobiologyAcetaldehydeBiotechnologyBiotransformationButtermilkFermentationFlavoring AgentsFood TechnologyGas Chromatography-Mass SpectrometryGeotrichumHumansOdorantsOlfactometryPhenylethyl AlcoholTasteVolatile Organic CompoundsAcetaldehydeFlavoring AgentsphenylacetaldehydePhenylethyl AlcoholVolatile Organic Compoundsaroma-active compoundsaroma biotechnologybuttermilkfermentationGalactomyces geotrichumGC-OOAVSIDAwhey

Identifiers

PMID34684821
PMCPMC8537768

What OpenQuestion holds

Textmetadata
LicenceCC BY
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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.