Evidence map›Paper›PMID 39064855›Full record

ArticleMolecules (Basel, Switzerland)2024

Impact of Different Carbon Sources on Volatile Organic Compounds (VOCs) Produced during Fermentation by

Sarathadevi Rajendran, Iuliia Khomenko, Patrick Silcock, Emanuela Betta, Franco Biasioli, Phil Bremer

Abstract read
PubMed Full text at PMC Publisher
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 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. Article
  2. Review
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.

Sarathadevi RajendranDepartment of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.ORCID 0000-0002-5044-6022
Iuliia KhomenkoSensory Quality Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38098 Trento, Italy.
Patrick SilcockDepartment of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.ORCID 0000-0002-3975-151X
Emanuela BettaSensory Quality Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38098 Trento, Italy.
Franco BiasioliSensory Quality Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38098 Trento, Italy.ORCID 0000-0001-5715-9686
Phil BremerDepartment of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.ORCID 0000-0002-7890-8970

Funding

Accelerating Higher Education Expansion and Development (AHEAD) operation, a world bank funded project, Ministry of Education, Sri Lanka (AHEAD/PhD/R3/Agri/394)New Zealand Ministry of Business, Innovation and Employment and administered by the Royal Society Te Apārangi Catalyst: Seeding fundingUniversity of Otago doctoral scholarshipUniversity of Otago postgraduate publishing bursary
6 · The paper itself

Abstract

Bacterial fermentation is considered to be a cost-effective means of generating desired flavour compounds from plant-based substrates. However, the wide range of substrates present in plants makes it challenging to understand how individual components impact on flavour volatile organic compound (VOC) production. To simplify this, a defined medium can be used to better understand VOCs production with regard to individual compounds. In the current study, the VOCs produced by the lactic acid bacterium,

Indexed as

CarbonFermentationLevilactobacillus brevisVolatile Organic CompoundsFlavoring AgentsGlucoseMass SpectrometryCarbonFlavoring AgentsGlucoseVolatile Organic Compoundscarbon sourcesdefined mediumlactic acid bacteriavolatile organic compounds

Identifiers

PMID39064855
PMCPMC11279293

What OpenQuestion holds

Textmetadata
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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.