Evidence map›Paper›PMID 37107388›Full record

ArticleFoods (Basel, Switzerland)2023

Inhibition of

Ting Cai, Pei Shi, Shan Zhang, Wenliang Xiang, Junyu Liu, Zixi Lin, Jie Tang

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

Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing 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

4 citing papers in PubMed, 7 citations in OpenAlex.

  1. Article
  2. Article
  3. D-Limonene InhibitsMolecules (Basel, Switzerland) · 2024
    Article
  4. Isoegomaketone exhibits potential as a newFrontiers in microbiology · 2024
    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

7 authors at 1 institution in 1 country.

Ting CaiSchool of Food and Bioengineering, Xihua University, Chengdu 610039, China.ORCID 0000-0002-5270-6019
Pei ShiSchool of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Shan ZhangSchool of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Wenliang XiangSchool of Food and Bioengineering, Xihua University, Chengdu 610039, China.ORCID 0000-0002-1205-8539
Junyu LiuSchool of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Zixi LinSchool of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Jie TangSchool of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Xihua University · CN

Funding

Chengdu Science and Technology Project 2020-YF09-00007-SNthe National Natural Science Foundation of China 31571935the National Natural Science Foundation of Sichuan Province 2023NSFSC1790the Open Research Subject of Sichuan Institute of International Science and Technology Cooper-ation (Australia and New Zealand) AXYJ2022-007
6 · The paper itself

Abstract

Pellicle formation is the most typical characteristic of deteriorating fermented vegetable products.

Indexed as

Candida tropicalispellicle formationPerilla frutescens essential oilPichia kluyveriSichuan picklesvolatile compounds

Identifiers

PMID37107388
PMCPMC10137390
OpenAlexW4363675058

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.