Evidence map›Paper›PMID 38384682›Full record

ArticleFood chemistry: X2024

Succession of microbiota and its influence on the dynamics of volatile compounds in the semi-artificial inoculation fermentation of mulberry wine.

Yanan Qin, Haotian Xu, Jinshuai Sun, XiangYang Cheng, Jing Lei, Weijia Lian, Chen Han, Wanting Huang, Minwei Zhang, Ya Chen

Open access · goldAbstract read
In one paragraph

Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.

0numbers the graph read from it
0cells of the map it votes in
5citing papers in PubMed
6.3field-weighted citation impact, top 3% 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

5 citing papers in PubMed, 18 citations in OpenAlex.

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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

10 authors at 2 institutions in 1 country.

Yanan QinXinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China.
Haotian XuXinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China.
Jinshuai SunXinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China.
XiangYang ChengXinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China.
Jing LeiTurpan Institute of Agricultural Sciences, Xinjiang Academy of Agricultural Sciences, Turpan 838000, China.
Weijia LianTurpan Institute of Agricultural Sciences, Xinjiang Academy of Agricultural Sciences, Turpan 838000, China.
Chen HanTurpan Institute of Agricultural Sciences, Xinjiang Academy of Agricultural Sciences, Turpan 838000, China.
Wanting HuangXinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China.
Minwei ZhangXinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China.
Ya ChenTurpan Institute of Agricultural Sciences, Xinjiang Academy of Agricultural Sciences, Turpan 838000, China.
Xinjiang University · CNXinjiang Academy of Agricultural Sciences · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

To improve the delightful flavor of mulberry wine through semi-artificial inoculation fermentation with

Indexed as

Correlation analysisMicrobiota communityMulberry wineSemi-artificial inoculation fermentationVolatile compounds

Identifiers

PMID38384682
PMCPMC10878857
OpenAlexW4391735531

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.