Evidence map›Paper›PMID 36553827›Full record

ArticleFoods (Basel, Switzerland)2022

Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with

Qiang Zhang, Naiyong Xiao, Huiya Xu, Zhihang Tian, Bowen Li, Weiqiang Qiu, Wenzheng Shi

Open access · goldAbstract read
PubMed Full text at PMC Publisher
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
2.2field-weighted citation impact, top 13% 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

6 citing papers in PubMed, 19 citations in OpenAlex.

  1. Effect ofFoods (Basel, Switzerland) · 2026
    Article
  2. Review
  3. Influence of InoculatingFoods (Basel, Switzerland) · 2025
    Article
  4. Review
  5. Review
  6. Review
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

7 authors at 1 institution in 1 country.

Qiang ZhangCollege of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China.
Naiyong XiaoCollege of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China.
Huiya XuCollege of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China.
Zhihang TianCollege of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China.
Bowen LiCollege of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China.
Weiqiang QiuCollege of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China.ORCID 0000-0002-3632-7019
Wenzheng ShiNational R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China.
Shanghai Ocean University · CN

Funding

National Key Research and Development Program of China No. 2019YFD0902003
6 · The paper itself

Abstract

This study investigates the changes of the physicochemical characteristics and flavor of fermented Suanyu (Chinese fermented fish) during fermentation with

Indexed as

fermentationLactiplantibacillus plantarummicrobial analysisSaccharomyces cerevisiaevolatile compounds

Identifiers

PMID36553827
PMCPMC9778392
OpenAlexW4312140489

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.