Evidence map›Paper›PMID 35954139›Full record

ArticleFoods (Basel, Switzerland)2022

The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription.

Tongjie Liu, Yixin Shi, Yang Li, Huaxi Yi, Pimin Gong, Kai Lin, Zhe Zhang, Lanwei Zhang

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

Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
1.0field-weighted citation impact, top 24% 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

1 citing paper in PubMed, 8 citations in OpenAlex.

  1. 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

8 authors at 2 institutions in 1 country.

Tongjie LiuCollege of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Yixin ShiCollege of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Yang LiCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
Huaxi YiCollege of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.ORCID 0000-0002-8968-4263
Pimin GongCollege of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Kai LinCollege of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Zhe ZhangCollege of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Lanwei ZhangCollege of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.ORCID 0000-0003-3459-2975
Ocean University of China · CNQingdao Agricultural University · CN

Funding

the National Natural Science Foundation of China 31901664the Natural Science Foundation of Zhejiang Province LQ19C200003
6 · The paper itself

Abstract

The interplay between microorganisms generally plays a vital role in food fermentation. In this study, the mutual influence of

Indexed as

flavorinterplayRNA sequencingsourdoughvolatile compounds

Identifiers

PMID35954139
PMCPMC9367918
OpenAlexW4295725727

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.