Evidence map›Paper›PMID 36348771›Full record

ArticleFood science & nutrition2022

Koichi Tanabe, Masaki Monguchi, Ryoga Inoue, Rio Zamami, Ryo Nakanishi, Ayano Manabe, Kaho Oe, Noriko Komatsuzaki, Jun Shima

Open access · hybridAbstract read
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
1.5field-weighted citation impact, top 19% 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, 12 citations in OpenAlex.

  1. Technological Optimization of FermentedFoods (Basel, Switzerland) · 2026
    Article
  2. Food science & nutrition · 2022
    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

9 authors at 2 institutions in 1 country.

Koichi TanabeFaculty of Agriculture Ryukoku University Otsu Japan.
Masaki MonguchiFaculty of Agriculture Ryukoku University Otsu Japan.
Ryoga InoueFaculty of Agriculture Ryukoku University Otsu Japan.
Rio ZamamiFaculty of Agriculture Ryukoku University Otsu Japan.
Ryo NakanishiFaculty of Agriculture Ryukoku University Otsu Japan.
Ayano ManabeFaculty of Agriculture Ryukoku University Otsu Japan.
Kaho OeGraduate School of Agriculture Ryukoku University Otsu Japan.
Noriko KomatsuzakiDepartment of Human Nutrition Seitoku University Chiba Japan.
Jun ShimaFaculty of Agriculture Ryukoku University Otsu Japan.ORCID https://orcid.org/0000-0002-3963-1980
Ryukoku University · JPSeitoku University · JP

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Funazushi is a Japanese traditional fermented fish made with boiled rice without the addition of microbial starter cultures. Isolates from various commercial funazushi products, as identified by 16S rDNA sequences, suggested that

Indexed as

environmental stress tolerancefermented foodsFunazushilactic acid bacteriaLentilactobacillus buchneri

Identifiers

PMID36348771
PMCPMC9632191
OpenAlexW4288050340

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.