ArticleFood chemistry: X2024
Machine learning discrimination and prediction of different quality grades of sauce-flavor
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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.
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.
Who cites it
12 citing papers in PubMed.
- Analysis of lipid-protein interactive oxidation and underlying pathways in aquatic products via multi-omics and machine learning: a case study of air-dried hairtail.Food chemistry: X · 2026Article
- Unveiling the Acidic Backbone of Baijiu: A Comprehensive Review on Composition, Metabolic Pathways, and Quality Implications.Comprehensive reviews in food science and food safety · 2026Review
- Construction of a Comprehensive Contribution Ranking Model for Baijiu Aroma Compounds Based on Multi-Source Molecular Feature Fusion and Validation by Aroma Recombination.Foods (Basel, Switzerland) · 2026Article
- Deciphering Spatiotemporal Dynamics of Fermented Grains in the Jiangxiangxing Baijiu Production Process: Insights From a Transformer-Based Deep Learning Model.Journal of food science · 2026Article
- Aged Pickle Brine Influences Flavor and Bacteria Characteristics of Pickled Chili Peppers.Foods (Basel, Switzerland) · 2026Article
- Machine Learning and SHAP Feature Analysis: Classification Model for Aroma Components in Green Plum Wine.Foods (Basel, Switzerland) · 2026Article
- Interpretable machine learning for the grade prediction of strong flavorFood chemistry: X · 2026Article
- Innovative Systems Biology in Baijiu Fermentation: Unveiling Omics Landscapes and Microbial Synergy.Foods (Basel, Switzerland) · 2026Review
- Evaluating the pungency perception of Zanthoxylum armatum DC. oil by facial recognition techniques and machine learning.NPJ science of food · 2025Article
- The insight into instability mechanism of JiangxiangxingFood chemistry: X · 2025Article
- Machine-Learning-Assisted Aroma Profile Prediction in Five Different Quality Grades of Nongxiangxing Baijiu Fermented During Summer Using Sensory Evaluation Combined with GC×GC-TOF-MS.Foods (Basel, Switzerland) · 2025Article
- Machine learning combined with GC-FID for discrimination of different categories of maotai-flavor baijiu.Food chemistry: X · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The quality grade of base
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.