Application and Effect of

Dongmei Xu, Yongle Liu, Xianghong Li, Faxiang Wang, Yiqun Huang, Xiayin Ma

Open access · goldAbstract read

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 2 papers.

0numbers the graph read from it

0cells of the map it votes in

2citing papers in PubMed

1.8field-weighted citation impact, top 16% 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, 9 citations in OpenAlex.

Microbial and enzymatic synergy in fermented fish: impacts on flavor, texture, and safety with multi-omics and AI insights.Food chemistry: X · 2026
Review
Influence of InoculatingFoods (Basel, Switzerland) · 2025
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

6 authors at 1 institution in 1 country.

Dongmei XuSchool of Food and Biological Engineering, Changsha University of Science & Technology, Changsha 410114, China.

Yongle LiuSchool of Food and Biological Engineering, Changsha University of Science & Technology, Changsha 410114, China.

Xianghong LiSchool of Food and Biological Engineering, Changsha University of Science & Technology, Changsha 410114, China.

Faxiang WangSchool of Food and Biological Engineering, Changsha University of Science & Technology, Changsha 410114, China.ORCID 0000-0001-8357-7558

Yiqun HuangSchool of Food and Biological Engineering, Changsha University of Science & Technology, Changsha 410114, China.

Xiayin MaSchool of Food and Biological Engineering, Changsha University of Science & Technology, Changsha 410114, China.

Changsha University of Science and Technology · CN

Funding

Key R&D Project of Hunan Province 2022NK2032National Natural Science Foundation of China 31972106

6 · The paper itself

Abstract

PubMed holds no abstract for this paper.

Indexed as

LAB fermentationmicrobial communitiestexturevolatile flavor compoundsZhayu

Identifiers

PMID37174306

DOI10.3390/foods12091768

PMCPMC10178518

OpenAlexW4366987906

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.