ArticleFoods (Basel, Switzerland)2021
Microbial Communities and Physiochemical Properties of Four Distinctive Traditionally Fermented Vegetables from North China and Their Influence on Quality and Safety.
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 14 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
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Who cites it
14 citing papers in PubMed.
- Aged Pickle Brine Influences Flavor and Bacteria Characteristics of Pickled Chili Peppers.Foods (Basel, Switzerland) · 2026Article
- Lactiplantibacillus plantarum-mediated modulation of volatile flavor and quality in low-salt spontaneously fermented yellow capsicum sauce.NPJ science of food · 2026Article
- From Fermentation to Function: Genomic Diversity and Probiotic Potential in the ReclassifiedComputational and structural biotechnology journal · 2026Article
- Article
- Comparative analysis of metagenomics between high- and medium-temperature daqu, and microbial succession in Jiang-Nong Jianxiang Baijiu fermentation.BMC genomics · 2025Article
- Antioxidant Activity and Microbial Quality of Freeze-Dried, Lactic Acid Fermented Peach Products.Molecules (Basel, Switzerland) · 2025Article
- Impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentation.Food chemistry: X · 2025Article
- Analysis of the association between microbiota and flavor formation during Zizhong Dongjian fermentation process.Food science & nutrition · 2024Article
- Pickle water ameliorates castor oil-induced diarrhea in mice by regulating the homeostasis of the gut microbiota and intestinal mucosal barrier.Frontiers in nutrition · 2024Article
- Carbohydrate-active enzyme profiles ofFood chemistry: X · 2023Article
- Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions.Foods (Basel, Switzerland) · 2023Review
- Advancing Insights into Probiotics during Vegetable Fermentation.Foods (Basel, Switzerland) · 2023Review
- Article
- Antihypertensive Activity of Milk Fermented by Lactiplantibacillus plantarum SR37-3 and SR61-2 in L-NAME-Induced Hypertensive RatsFoods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
13 authors.
Funding
Abstract
The bacterial communities and physicochemical characteristics of four types of extremely distinctive traditionally fermented vegetables (pickled pepper (PP), pickled Brassica napobrassica (PBN), salted flowers of wild chives (SFWC), and pickled cucumber (PC)) were identified and compared from north China.
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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.