Evidence map›Paper›PMID 36249974›Full record

ArticleFood science & nutrition2022

Analysis of changes in simulated rancidification process during the storage of Huangjiu.

Hu Jian, Liu Shuangping, Nan Mujia, Liu Caixia, Liu Guixiao, Mao Jian

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

Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed, 7 citations in OpenAlex.

  1. Article
  2. 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 at 2 institutions in 1 country.

Hu JianNational Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology Jiangnan University China.
Liu ShuangpingNational Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology Jiangnan University China.
Nan MujiaUniversity of Tibetan medicine Lhasa China.
Liu CaixiaJiangnan University (Shaoxing) Industrial Technology Research Institute Shaoxing China.
Liu GuixiaoSchool of Continuing Education & E-learning Jiangnan University Wuxi China.
Mao JianNational Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology Jiangnan University China.ORCID https://orcid.org/0000-0002-3221-2492
Jiangnan University · CNTibetan Traditional Medical College · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Huangjiu, a traditional Chinese wine with low alcoholic strength, can easily develop rancidification upon microbial contamination in the long-term storage process. In order to analyze the changes in key indexes in the rancidification process during the storage of Huangjiu, a laboratory simulation of microbial contamination changes was carried out. Changes in microbiological indexes, physicochemical indexes, and volatile flavor compounds in the rancidification process of Huangjiu can be divided into two stages. Test results demonstrated that within the early stage of the rancidification process, multiplication of contaminating microorganisms was in the adaptation phase with a slow OD

Indexed as

conductivityhistamineHuangjiumicrobial contaminationrancidification

Identifiers

PMID36249974
PMCPMC9548371
OpenAlexW4283214522

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.