Evidence map›Paper›PMID 38890822›Full record

ArticleFoods (Basel, Switzerland)2024

Revealing the Mechanism of Aroma Production Driven by High Salt Stress in

Fangying Xian, Lin Yang, Huaqing Ye, Jinlin Xu, Xiaoping Yue, Xiaolan Wang

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. Multi-omics reveals novel forage advantages 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

6 authors.

Fangying XianSchool of Life Science (Health), Jiangxi Normal University, Nanchang 330022, China.
Lin YangSchool of Life Science (Health), Jiangxi Normal University, Nanchang 330022, China.
Huaqing YeSchool of Life Science (Health), Jiangxi Normal University, Nanchang 330022, China.
Jinlin XuSchool of Life Science (Health), Jiangxi Normal University, Nanchang 330022, China.
Xiaoping YueCollege of Chemistry and Chemical Engineering, Jiangxi Normal University, Nanchang 330022, China.
Xiaolan WangSchool of Life Science (Health), Jiangxi Normal University, Nanchang 330022, China.

Funding

National Natural Science Foundation of China 22308137Natural Science Foundation of Jiangxi 20232ACB203012Natural Science Foundation of Jiangxi 20232BAB213041
6 · The paper itself

Abstract

Douchi is a Chinese traditional fermented food with a unique flavor. Methyl anthranilate (MA) plays an important role in formation of this flavor. However, the complicated relationship between the MA formation and the metabolic mechanism of the key functional microorganisms remains unclear. Here, we elucidated the response mechanism of aroma production driven by high salt stress in

Indexed as

douchifood microbiologymethyl anthranilatesalt stress responsestranscriptome

Identifiers

PMID38890822
PMCPMC11172348

What OpenQuestion holds

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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.