ArticleRSC advances2020
Physicochemical, microbial, and aroma characteristics of Chinese pickled red peppers (
Article in RSC advances, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 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
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.
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Who cites it
7 citing papers in PubMed, 21 citations in OpenAlex.
- Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements.Foods (Basel, Switzerland) · 2025Review
- Comprehensive analysis of the flavor volatiles and quality characteristics of ginseng products via GC × GC-TOF-MS, aroma profiles and multivariate statistics.Frontiers in nutrition · 2025Article
- Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions.Foods (Basel, Switzerland) · 2023Review
- The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage.Molecules (Basel, Switzerland) · 2023Article
- Effect of Sichuan Pepper (Molecules (Basel, Switzerland) · 2023Article
- Effects of Brines and Containers on Flavor Production of Chinese Pickled Chili Pepper (Foods (Basel, Switzerland) · 2022Article
- Microbial succession and its correlation with the dynamics of volatile compounds involved in fermented minced peppers.Frontiers in nutrition · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Biofilm formation in the production of fermented vegetable might impact its quality and safety. In this study, physicochemical and microbial properties, volatile and aroma-active compounds between PRPs without biofilm (NPRP) and with biofilm (FPRP) were investigated by gas chromatography-mass spectrometry, gas chromatography-olfactometry, aroma extract dilution analysis, and spiking tests. The pH and titratable acidity were 3.66 ± 0.00 and 0.47 ± 0.08 g/100 g lactic acid in NPRP and 3.48 ± 0.01 and 0.87 ± 0.10 g/100 g lactic acid in FPRP, respectively. The nitrite level of the two PRPs was 1.87-1.92 mg kg
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.