ArticleFood chemistry: X2024
Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice.
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 11 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
11 citing papers in PubMed.
- Decoding Bitter Taste Perception in Medicine-Food Homology Substances: A Multimethod Data and Sensory Assessment Approach.Foods (Basel, Switzerland) · 2026Article
- Fermentation Improves the Antioxidant Activity, Flavor Components and Metabolic Characteristics of Coffee Pulp Beverage.Microorganisms · 2026Article
- Multi-omics unravels synergistic mechanism of mixed-strain fermentation byFood chemistry: X · 2026Article
- Fermentation of Youlk, an Australian Native Root Vegetable, Using Defined Lactic Acid Bacterial Strains.Foods (Basel, Switzerland) · 2026Article
- Effects of inoculation withFood chemistry: X · 2026Article
- Preparation of fermented plant-based beverages using grape seed: Comparison of lactic acid bacteria strains, physicochemical characteristics and flavor profiles.Food chemistry: X · 2026Article
- Effect of Salt Concentration on Microbial Communities and Flavor Profiles in Fermented Cowpea.Current microbiology · 2025Article
- Co-fermentation ofFood chemistry: X · 2025Article
- Study on Physicochemical Properties, Antioxidant Activity and Flavor Quality in the Fermentation of a Plant-Based Beverage by Different Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2025Article
- Effects of Lactic Acid Bacteria-Directed Screening on Flavor and Functional Properties of Fermented Corn Protein Hydrolysate.Foods (Basel, Switzerland) · 2025Article
- Macrotranscriptomics analysis for decoding the role ofFrontiers in bioengineering and biotechnology · 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
12 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The purpose of this research was to assess the impact of 5 lactic acid bacteria (LAB), Lactiplantibacillus plantarum, Lacticaseibacillus casei,
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.