ArticleFood chemistry: X2022
Correlation between microbial community and flavour formation in dry-cured squid analysed by next-generation sequencing and molecular sensory analysis.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 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
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Who cites it
5 citing papers in PubMed, 13 citations in OpenAlex.
- Recent Advances in Omics Technology in Food Flavor.Foods (Basel, Switzerland) · 2026Review
- Gelatin-Tea Tree Essential Oil Coating Improves the Quality, Flavor, and Micromolecular Metabolites of Squid (Foods (Basel, Switzerland) · 2025Article
- Proteomics reveals the mechanism of protein degradation and its relationship to sensorial and texture characteristics in dry-cured squid during processing.Food chemistry: X · 2024Article
- Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics.Current research in food science · 2024Article
- Proteomics and metagenomics reveal the relationship between microbial metabolism and protein hydrolysis in dried fermented grass carp using a lactic acid bacteria starter culture.Current research in food science · 2022Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The sensory characteristics of dry-cured squid are closely related to its microbial community structure. To explore the relationship between microorganims and flavour formation, the microbial community and sensory characteristics of dry-cured squid at various processing stages were studied with next-generation sequencing and molecular sensory analysis. The most abundant genera in dry-cured squid were
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Registered trials
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