Evidence map›Paper›PMID 35992314›Full record

ArticleFood science and biotechnology2022

The effects of an innovative pulping technique of synchronously pulping and gelatinizing treatment on raw materials properties, oenological parameters, fermentation process, and flavor characteristics of glutinous rice wine.

Wenyou Zhu, Yu Tie, Zhenyu Zhu, Yuxia Yang, Shao Feng, Jun Liu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science and biotechnology, 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
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  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.

Wenyou ZhuDepartment of Agriculture Forestry and Food Engineering, Yibin University, Yibin, 644000 China.
Yu TieDepartment of Agriculture Forestry and Food Engineering, Yibin University, Yibin, 644000 China.
Zhenyu ZhuDepartment of Agriculture Forestry and Food Engineering, Yibin University, Yibin, 644000 China.
Yuxia YangSichuan Provincial Key Laboratory of Quality and Innovation Research of Chinese Material Medical, Sichuan Academy of Traditional Chinese Medicine Sciences, Chengdu, 610041 China.
Shao FengQiaopiyang Biotechnology Co., Ltd, Changsha, 410005 China.
Jun LiuDepartment of Agriculture Forestry and Food Engineering, Yibin University, Yibin, 644000 China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Liquid-state fermentation has been increasingly applied in the industrial glutinous rice wine (GRW) production. However, products brewed by this emerging technique possess some deficiencies in flavor quality. Therefore, this study firstly developed and optimized an innovative pulping technique by the synchronously pulping and gelatinizing treatment (Process I) to improve GRW flavor quality, and then revealed the influences of Process I on raw materials properties, oenological parameters, fermentation process, and flavor characteristics of GRW. Results show that Process I significantly ( Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-022-01119-7.

Indexed as

Gas chromatography-mass spectrometry (GC–MS)Glutinous rice wineLiquid-state fermentationResponse surface methodologyVolatile flavor compound

Identifiers

PMID35992314
PMCPMC9385904

What OpenQuestion holds

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Registered trials

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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.