ArticleFoods (Basel, Switzerland)2022
Quality Improvement of Zhayu, a Fermented Fish Product in China: Effects of Inoculated Fermentation with Three Kinds of Lactic Acid Bacteria.
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 10 papers.
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.
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.
Who cites it
10 citing papers in PubMed.
- Lactic acid bacteria fermentation drives metabolic remodeling to enhance anti-hyperuricemic potential and flavor quality ofFood chemistry: X · 2026Article
- Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits.Comprehensive reviews in food science and food safety · 2026Review
- Untargeted metabolomics and physicochemical analyses reveal metabolic mechanisms underlying quality modification in sour porridge fermented withFrontiers in microbiology · 2026Article
- Comprehensive Profiling of Free Amino Acids in Litchi (Foods (Basel, Switzerland) · 2025Article
- Influence of InoculatingFoods (Basel, Switzerland) · 2025Article
- Aroma Formation, Release, and Perception in Aquatic Products Processing: A Review.Foods (Basel, Switzerland) · 2025Review
- Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage.International journal of food science · 2024Article
- Processing and Preservation of Aquatic Products.Foods (Basel, Switzerland) · 2023Article
- Application and Effect ofFoods (Basel, Switzerland) · 2023Article
- Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation withFoods (Basel, Switzerland) · 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
7 authors.
Funding
Abstract
To investigate the effects of inoculation fermentation on the quality of Zhayu (a traditional fermented fish product in China), different amounts of
Indexed as
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.