ArticleFood science & nutrition2021
Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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.
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.
Who cites it
12 citing papers in PubMed, 31 citations in OpenAlex.
- Lactiplantibacillus plantarum: Systems Biology of a Versatile Microbe.Probiotics and antimicrobial proteins · 2026Review
- Identifying Key Bioactive Components in Postbiotic Preparations: From Candidate Discovery to Functional Validation.Foods (Basel, Switzerland) · 2026Review
- Probiotics unveiled: bridging general health benefits to the era of precision medicine.World journal of microbiology & biotechnology · 2026Review
- Impact of lactic acid bacterial strain and storage temperature on the quality and functionality of fermented mulberry juice.Food chemistry: X · 2026Article
- The influence of different raw material processing methods on the quality of mulberry fruit wine.Food chemistry: X · 2026Article
- Dual-Species Fermentation of aFoods (Basel, Switzerland) · 2026Article
- Application of fermented rose-mulberry fruit composite to enhance the antioxidant capacity, flavor, and sensory characteristics of mulberry wine.RSC advances · 2025Article
- The Quality and Bioactive Properties of Mulberry Wine Under Different Fermentation Conditions.Foods (Basel, Switzerland) · 2025Article
- Biotransformation of Phenolic Acids in Foods: Pathways, Key Enzymes, and Technological Applications.Foods (Basel, Switzerland) · 2025Review
- Succession of microbiota and its influence on the dynamics of volatile compounds in the semi-artificial inoculation fermentation of mulberry wine.Food chemistry: X · 2024Article
- Microbial Interaction between Lactiplantibacillus plantarum and Saccharomyces cerevisiae: Transcriptome Level Mechanism of Cell-Cell Antagonism.Microbiology spectrum · 2022Article
- Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties ofFood science & nutrition · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The process of fermentation renders the superior quality of mulberry wine based on the microorganisms utilized. The present study aimed at investigating the changes and correlation between phenols and product quality of mulberry wine fermented with
Indexed as
Identifiers
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.