Evidence map›Paper›PMID 35350413›Full record

ArticleFrontiers in nutrition2022

Soybean Whey Bio-Processed Using

Liqing Yin, Yongzhu Zhang, Fidelis Azi, Mekonen Tekliye, Jianzhong Zhou, Xiaonan Li, Zhuang Xu, Mingsheng Dong, Xiudong Xia

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Frontiers in nutrition, 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
1.2field-weighted citation impact, top 23% 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

3 citing papers in PubMed, 8 citations in OpenAlex.

  1. Study on the fermentation effect ofFrontiers in nutrition · 2023
    Article
  2. TheFrontiers in microbiology · 2023
    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

9 authors at 3 institutions in 2 countries.

Liqing YinInstitute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
Yongzhu ZhangInstitute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
Fidelis AziCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
Mekonen TekliyeCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
Jianzhong ZhouInstitute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
Xiaonan LiInstitute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
Zhuang XuInstitute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
Mingsheng DongCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
Xiudong XiaInstitute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
Jiangsu Academy of Agricultural Sciences · CNNanjing Agricultural University · CNJiangsu University · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Soybean whey, as a byproduct of soybean industry, has caused considerable concern recently because of its abundant nutrients. To further utilize soybean whey, it was fermented with

Indexed as

antioxidant enzymeapoptosis ratebeveragenerve cellphenolic profile

Identifiers

PMID35350413
PMCPMC8957961
OpenAlexW4225826663

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.