Evidence map›Paper›PMID 35163915›Full record

ArticleMolecules (Basel, Switzerland)2022

Production of an Anise- and Woodruff-like Aroma by Monokaryotic Strains of

Friederike Bürger, Maximilian Koch, Marco A Fraatz, Alejandra B Omarini, Ralf G Berger, Holger Zorn

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Review
  2. Review
  3. 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

6 authors.

Friederike BürgerInstitute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany.ORCID 0000-0003-1655-7308
Maximilian KochInstitute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany.
Marco A FraatzInstitute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany.ORCID 0000-0002-5028-9653
Alejandra B OmariniCONICET Asociación para el Desarrollo de Villa Elisa y Zona Héctor de Elia 1247, Villa Elisa E3265, Entre Ríos, Argentina.ORCID 0000-0001-9830-8334
Ralf G BergerInstitute of Food Chemistry, Leibniz University Hannover, Callinstrasse 5, 30167 Hannover, Germany.ORCID 0000-0002-0273-0766
Holger ZornInstitute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany.ORCID 0000-0002-8383-8196

Funding

Alexander von Humboldt Foundation Georg Forster Research FellowBMBF cluster Bioeconomy International 2015 031B0307BDeutsche Forschungsgemeinschaft 463380894Hessian initiative for scientific and economical excellence (LOEWE) AROMAplus
6 · The paper itself

Abstract

The production of natural flavors by means of microorganisms is of great interest for the food and flavor industry, and by-products of the agro-industry are particularly suitable as substrates. In the present study,

Indexed as

CitrusPimpinellaVolatile Organic CompoundsOdorantsPleurotusRiversVolatile Organic Compounds(2S)-hydroxy-1-(4-methoxyphenyl)-1-propanonearoma extract dilution analysismonokaryonsp-anisaldehydePleurotus sapidus

Identifiers

PMID35163915
PMCPMC8838675

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.