The optimization of sequential fermentation in the dealcoholized apple juice for reducing lipids.

Hongcai Li, Fengze Gao, Zhouli Wang, Zhenpeng Gao

Abstract read

In one paragraph

Article in Journal of food science and technology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing 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

1 citing paper in PubMed.

Nutritional attributes of traditional and commercial apple cultivars growing in West Himalaya, India.Journal of food science and technology · 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

4 authors.

Hongcai LiCollege of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi People's Republic of China.

Fengze GaoCollege of Food Science and Technology, Jilin Agricultural University, 130188 Changchun, Jilin, People's Republic of China.

Zhouli WangCollege of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi People's Republic of China.

Zhenpeng GaoCollege of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi People's Republic of China.ORCID 0000-0001-9546-186X

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Yeast and lactic acid bacteria are widely used in fermented foods and the nutrients and metabolites produced by fermentation have cholesterol degrading effects. This study utilized Xinjiang Aksu apples as the material to optimize the sequential fermentation process of different strains and construct a fermentation kinetic model to develop a functional fermentation product with low-sugar, probiotics-rich and lipid-lowering properties. The sequential fermentation of dealcoholized apple juice with Graphical abstract: Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05741-z.

Indexed as

Apple juiceKinetic modelLipid reductionOptimizationSequential fermentation

Identifiers

PMID37206421

DOI10.1007/s13197-023-05741-z

PMCPMC10188722

What OpenQuestion holds

Textmetadata

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.