Evidence map›Paper›PMID 37463863›Full record

ArticleJournal of microbiology and biotechnology2023

Physicochemical and Functional Properties of Yeast-Fermented Cabbage.

Ahhyeon Chun, So Jeong Paik, Jongbeom Park, Ryeongeun Kim, Sujeong Park, Sung Keun Jung, Soo Rin Kim

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of microbiology and biotechnology, 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
–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

2 citing papers in PubMed.

  1. Isochlorogenic Acid C andJournal of microbiology and biotechnology · 2025
    Article
  2. Validation of Active Compound ofJournal of microbiology and biotechnology · 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.

Ahhyeon ChunSchool of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
So Jeong PaikSchool of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
Jongbeom ParkSchool of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
Ryeongeun KimSchool of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
Sujeong ParkSchool of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
Sung Keun JungSchool of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
Soo Rin KimSchool of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Microbial fermentation is often used to improve the functionality of plant-based food materials. Herein, we investigated changes in the physicochemical and functional properties of cabbage during yeast fermentation to develop new products using fermented cabbage. Among the 8 types of food-grade yeast, both

Indexed as

BrassicaAnimalsAnti-Inflammatory AgentsFermentationIsothiocyanatesLipopolysaccharidesMiceSaccharomyces cerevisiaeSulfoxidesAnti-Inflammatory AgentsIsothiocyanatesLipopolysaccharidessulforaphaneSulfoxidesAnti-inflammatory activitySaccharomyces cerevisiaesulforaphane

Identifiers

PMID37463863
PMCPMC10619550

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.