Evidence map›Paper›PMID 37685124›Full record

ArticleFoods (Basel, Switzerland)2023

Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage.

Hongfan Chen, Xinyue Kang, Xinyi Wang, Xinya Chen, Xin Nie, Lu Xiang, Dayu Liu, Zhiping Zhao

Abstract 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 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Article
  2. Article
  3. 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

8 authors.

Hongfan ChenCollege of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Xinyue KangCollege of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Xinyi WangCollege of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Xinya ChenCollege of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Xin NieCollege of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China.
Lu XiangCollege of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China.
Dayu LiuCollege of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Zhiping ZhaoCollege of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.ORCID 0000-0002-0460-777X

Funding

Science and Technology Department of Sichuan Province 2022NSFSC1702, 2023YFN0014Sichuan Provincial University Engineering Research Center for Industrialization of Sichuan Cuisine GCZX22-01Sichuan Tourism University 2022PY03
6 · The paper itself

Abstract

A novel Chinese-style sausage with Chinese traditional fermented condiments used as additional ingredients is produced in this study. The aim of this study was to investigate the microbial community's structure, the volatile flavor substances and their potential correlation in the novel Chinese sausage. High-throughput sequencing (HTS) and solid-phase microextraction-gas chromatography-mass spectrometry (GC-MS) were, respectively, used to analyze the microbial diversity and volatile flavor substances of the novel Chinese-style sausage during storage. The results showed that

Indexed as

Chinese-style sausagecorrelation analysishigh-throughput sequencingmicrobial diversityvolatile flavor substance

Identifiers

PMID37685124
PMCPMC10487076

What OpenQuestion holds

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Registered trials

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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.