Effects of Non-Saccharomyces Yeasts and Their Pairwise Combinations in Co-Fermentation with

Yu Fu, Yueyue Gao, Ming Yang, Juan Chen, Chenglin Zhu, Junni Tang, Lianhong Chen, Zijian Cai

Abstract read

In one paragraph

Article in Molecules (Basel, Switzerland), 2024. 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.

Effects of Mixed Fermentation with Indigenous Xinjiang Non-Foods (Basel, Switzerland) · 2026
Article
Comparison of physicochemical, phytochemical, and volatile profiles, and bioactivities of citrus wines brewed from different varieties.Food chemistry: X · 2025
Article
Effects ofFrontiers in microbiology · 2025
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.

Yu FuCollege of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China.ORCID 0000-0003-0933-4333

Yueyue GaoCollege of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China.

Ming YangSichuan Sports College Rehabilitation Research Center, Chengdu 610093, China.

Juan ChenCollege of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China.

Chenglin ZhuCollege of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China.ORCID 0000-0003-3486-1936

Junni TangCollege of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China.

Lianhong ChenCollege of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China.

Zijian CaiCollege of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China.

Funding

Science and Technology Project of Sichuan Province 2018JY0331

6 · The paper itself

Abstract

Non-Saccharomyces (NSc) yeasts have great potential in improving wine qualities. In this study, two NSc and two

Indexed as

SaccharomycesWineEthanolFermentationSaccharomyces cerevisiaeEthanolChunjian citrus wineHS-SPME-GC-MSmixed fermentationnon-Saccharomyces cerevisiaesensory evaluation

Identifiers

PMID38474538

DOI10.3390/molecules29051028

PMCPMC10934687

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.