Evidence map›Paper›PMID 39493396›Full record

ArticleFood science and biotechnology2024

Effect of bacterial diversity on the quality of fermented apple juice during natural fermentation of Hanfu apples.

Fangping Wang, Danshi Zhu, Doudou Wu, Yueyi Zhang, Minhui Yang, Xuehui Cao, He Liu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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.

Fangping WangCollege of Food Science and Technology, Bohai University, Jinzhou, 121013 Liaoning China.
Danshi ZhuCollege of Food Science and Technology, Bohai University, Jinzhou, 121013 Liaoning China.ORCID 0000-0002-4138-5707
Doudou WuCollege of Food Science and Technology, Bohai University, Jinzhou, 121013 Liaoning China.
Yueyi ZhangCollege of Food Science and Technology, Bohai University, Jinzhou, 121013 Liaoning China.
Minhui YangCollege of Food Science and Technology, Bohai University, Jinzhou, 121013 Liaoning China.
Xuehui CaoCollege of Food Science and Technology, Bohai University, Jinzhou, 121013 Liaoning China.
He LiuCollege of Food Science and Technology, Bohai University, Jinzhou, 121013 Liaoning China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The fermented cloudy apple juice (FCAJ) bacterial phase was analyzed by 16S rRNA gene-based sequencing. During fermentation, the bacterial phase transition promoted quality changes, such as carbohydrate, organic acid, total phenol, taste and volatiles of FCAJ.

Indexed as

Bacterial diversityCloudy apple juiceFermentationPhysicochemical propertiesQuality

Identifiers

PMID39493396
PMCPMC11525365

What OpenQuestion holds

Textmetadata
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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.