Evidence map›Paper›PMID 37298782›Full record

ArticleMolecules (Basel, Switzerland)2023

The Combined Effect of Lactic Acid Bacteria and

Kamila Szudera-Kończal, Kamila Myszka, Piotr Kubiak, Natalia Drabińska, Małgorzata Anna Majcher

Abstract read
In one paragraph

Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.

0numbers the graph read from it
0cells of the map it votes in
7citing 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

7 citing papers in PubMed.

  1. Review
  2. Article
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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

5 authors.

Kamila Szudera-KończalFaculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, Poland.ORCID 0000-0003-1206-6288
Kamila MyszkaFaculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, Poland.ORCID 0000-0002-3574-3117
Piotr KubiakFaculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, Poland.ORCID 0000-0001-8851-912X
Natalia DrabińskaFaculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, Poland.ORCID 0000-0001-5324-5982
Małgorzata Anna MajcherFaculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, Poland.ORCID 0000-0003-4234-7881

Funding

National Science Center 2017/25/B/NZ9/01520
6 · The paper itself

Abstract

The increase in demand for food flavorings due to the shortening and simplification of food production technology also entails an increase in the demand for new technologies for their production. The biotechnological production of aromas is a solution characterized by a high efficiency, an independence from environmental factors and a relatively low cost. In this study, the influence of the implementation of lactic acid bacteria pre-fermentation into the production of aroma compounds by

Indexed as

LactobacillalesVolatile Organic CompoundsFermentationGeotrichumOdorantsOlfactometryWheyWhey ProteinsVolatile Organic CompoundsWhey Proteinsaroma-active compoundsaroma biotechnologyfermentationGalactomyces geotrichumGC-OLABOAVsour wheystable isotope dilution assay

Identifiers

PMID37298782
PMCPMC10254893

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.