Evidence map›Paper›PMID 36553692›Full record

ArticleFoods (Basel, Switzerland)2022

The Flavor Profiles of Highland Barley Fermented with Different Mushroom Mycelium.

Kai Wang, Cuicui Yang, Ziyan Dai, Zhenxiang Wen, Yin Liu, Xi Feng, Ying Liu, Wen Huang

Abstract read
In one paragraph

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 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing 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

6 citing papers in PubMed.

  1. Article
  2. Article
  3. Review
  4. Article
  5. Article
  6. Food Perception: Taste, Smell and Flavour.Foods (Basel, Switzerland) · 2023
    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

8 authors.

Kai WangCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Cuicui YangCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Ziyan DaiCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Zhenxiang WenQuality and Safety Inspection Center for Agricultural and Livestock Products, Haidong 810699, China.
Yin LiuWuhan Huanghelou Essence and Flavor Co., Ltd., Wuhan 430040, China.
Xi FengDepartment of Nutrition, Food Science and Packaging, San Jose State University, San Jose, CA 95192, USA.
Ying LiuCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.ORCID 0000-0001-9380-3424
Wen HuangCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.ORCID 0000-0002-7673-9624

Funding

Agricultural Science and Technology Innovation Center of Hubei Province 2021-620-000-001-031Hubei Agriculture Research System HBHZDZB-2021-023
6 · The paper itself

Abstract

Highland barley was fermented with

Indexed as

edible mushroomsE-noseGC-MSsensory evaluationvolatiles

Identifiers

PMID36553692
PMCPMC9778070

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.