Evidence map›Paper›PMID 37372553›Full record

ArticleFoods (Basel, Switzerland)2023

Effects of Selenium Enrichment on Dough Fermentation Characteristics of Baker's Yeast.

Ping He, Mengmeng Zhang, Yizhe Zhang, Hui Wu, Xiaoyuan Zhang

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 7 papers.

0numbers the graph read from it
0cells of the map it votes in
7citing papers in PubMed
2.1field-weighted citation impact, top 14% 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

7 citing papers in PubMed, 13 citations in OpenAlex.

  1. Article
  2. Article
  3. Impact of selenium-enrichedFood chemistry: X · 2026
    Article
  4. Review
  5. Comparative Genomics and Characterisation of the Role ofJournal of fungi (Basel, Switzerland) · 2025
    Article
  6. Article
  7. Review
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 at 1 institution in 1 country.

Ping HeCollege of Food Sciences and Engineering, South China University of Technology, Wushan Road 381, Guangzhou 510640, China.
Mengmeng ZhangCollege of Food Sciences and Engineering, South China University of Technology, Wushan Road 381, Guangzhou 510640, China.
Yizhe ZhangCollege of Food Sciences and Engineering, South China University of Technology, Wushan Road 381, Guangzhou 510640, China.
Hui WuCollege of Food Sciences and Engineering, South China University of Technology, Wushan Road 381, Guangzhou 510640, China.
Xiaoyuan ZhangIndustrial Technology Research Institute, South China University of Technology, Guangzhou 510641, China.
South China University of Technology · CN

Funding

Basic and Applied Basic Research Fund of Guangdong Province 2022A1515011686National Natural Science Foundation of China 32101937
6 · The paper itself

Abstract

In this research, the effect of selenium (Se) enrichment on dough fermentation characteristics of yeast and the possible mechanisms was investigated. Then, the Se-enriched yeast was used as starter to make Se-enriched bread, and the difference between Se-enriched bread and common bread was investigated. It was found Se enrichment increased CO

Indexed as

breadcarbon dioxideglycometabolismSaccharomyces cerevisiaeselenium

Identifiers

PMID37372553
PMCPMC10297389
OpenAlexW4380370650

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.