Evidence map›Paper›PMID 36908914›Full record

ArticleFrontiers in nutrition2023

Study on the fermentation effect of

Xifei Xu, Wenjian Liu, Honghong Niu, Mei Hua, Ying Su, Xinyu Miao, Yanping Chi, Hongyan Xu, Jinghui Wang, Mubai Sun and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Article
  2. Article
  3. 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

11 authors.

Xifei XuDepartment of Food Science and Engineering, College of Agriculture, Yanbian University, Yanji, China.
Wenjian LiuLaboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China.
Honghong NiuLaboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China.
Mei HuaLaboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China.
Ying SuLaboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China.
Xinyu MiaoLaboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China.
Yanping ChiLaboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China.
Hongyan XuDepartment of Food Science and Engineering, College of Agriculture, Yanbian University, Yanji, China.
Jinghui WangLaboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China.
Mubai SunLaboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China.
Da LiLaboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Background: Tofu whey wastewater (TWW) is the wastewater of tofu processing, which is rich in a variety of nutrients. Methods: In this study, the nutrient composition changes of TWW treated by Results: The results showed that the zinc content of TWW after Discussion: In this study, we analyzed the composition changes of TWW, optimized the fermentation conditions of

Indexed as

carotenoidsnutrient composition analysisoptimization of fermentation conditionsRhodotorula glutinistofu whey wastewater

Identifiers

PMID36908914
PMCPMC9998534

What OpenQuestion holds

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LicenceCC BY
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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.