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 6 papers.
0numbers the graph read from it
0cells of the map it votes in
6citing 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.
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
9 authors.
Lingling ShangguanKey Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Life Sciences and Health, Hubei University of Technology, Wuhan 430068, China.ORCID 0000-0002-5579-0615
Zixiong LiuKey Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Life Sciences and Health, Hubei University of Technology, Wuhan 430068, China.ORCID 0000-0002-5178-1076
Linglong XuKey Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Life Sciences and Health, Hubei University of Technology, Wuhan 430068, China.
Qiao YangABI Group, Laboratory of Phycosphere Microbiology, College of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China.ORCID 0000-0002-7770-5389
Xiaoling ZhangABI Group, Laboratory of Phycosphere Microbiology, College of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China.
Lan YaoKey Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Life Sciences and Health, Hubei University of Technology, Wuhan 430068, China.
Xiong ChenKey Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Life Sciences and Health, Hubei University of Technology, Wuhan 430068, China.
Jun DaiKey Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Life Sciences and Health, Hubei University of Technology, Wuhan 430068, China.ORCID 0000-0001-6143-4732
Funding
the key project of Hubei Provincial Department of Education T2022011the National Natural Science Foundations of China 31871789the National Natural Science Foundations of China 41876114the Natural Science Foundation of Hubei Province 2024AFB803the Natural Science Foundation of Zhejiang Province LY18D060007the Science Foundation of Donghai Laboratory DH-2022KF0218
6 · The paper itself
Abstract
This study focused on improving the flavor quality of seasonings, and enzymatic hydrolysis of soybean protein isolate (SPI) seasoning via traditional technology may lead to undesirable flavors. Herein, we aimed to develop a new type of SPI seasoning through microbial fermentation to improve its flavor quality. The effect of
Indexed as
Corynebacterium glutamicumfermentationseasoningsoybean protein isolatevolatile flavoring compound
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.