Evidence map›Paper›PMID 39290650›Full record

ArticleCurrent research in food science2024

Effect of prebiotics on rheological properties and flavor characteristics of

Xuelu Chi, Qingyu Yang, Yufang Su, Yanmei Xi, Weizhe Wang, Baoguo Sun, Nasi Ai

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Current research in food science, 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.

3 · Its place in the literature

Who cites it

6 citing papers in PubMed.

  1. Article
  2. Enhancing Dark Chocolate with Fermented Laver (Foods (Basel, Switzerland) · 2026
    Article
  3. Effects ofFoods (Basel, Switzerland) · 2026
    Article
  4. Impact of YuanjiangMolecules (Basel, Switzerland) · 2025
    Article
  5. Article
  6. Integrative geno-metabolomics of tenasserim turmeric (Computational and structural biotechnology journal · 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

7 authors.

Xuelu ChiKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, China.
Qingyu YangKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, China.
Yufang SuNational Center of Technology Innovation for Dairy, Hohhot, 010110, China.
Yanmei XiKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, China.
Weizhe WangKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, China.
Baoguo SunKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, China.
Nasi AiKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The fermentation characteristics and aroma production properties of lactic acid bacteria can influence the flavor quality of fermented milk, which is one of the important factors influencing the consumer preference. In this study, fermented milk was prepared using

Indexed as

Fermented milkFlavorGalactooligosaccharidesInulinRheological propertiesStreptococcus thermophilus

Identifiers

PMID39290650
PMCPMC11406242

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.