Evidence map›Paper›PMID 39682866›Full record

ArticleFoods (Basel, Switzerland)2024

The Potential of Co-Fermentation with

Ping-Hsiu Huang, Yung-Chi Lin, Yu-Wen Lin, You-Wei Zhang, Da-Wei Huang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

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 7 papers.

0numbers the graph read from it
0cells of the map it votes in
7citing 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

7 citing papers in PubMed.

  1. Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages.Comprehensive reviews in food science and food safety · 2026
    Review
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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

5 authors.

Ping-Hsiu HuangSchool of Food, Jiangsu Food and Pharmaceutical Science College, No.4, Meicheng Rd., Higher Education Park, Huai'an 223003, China.ORCID 0000-0001-5454-6058
Yung-Chi LinDepartment of Biotechnology and Food Technology, Southern Taiwan University of Science and Technology, No.1, Nantai St., Yungkang Dist., Tainan 710301, Taiwan.
Yu-Wen LinDepartment of Food Science, Nutrition, and Nutraceutical Biotechnology, Shih Chien University, No.70, Dazhi St., Zhongshan Dist., Taipei 104336, Taiwan.ORCID 0009-0005-7017-895X
You-Wei ZhangSchool of Food, Jiangsu Food and Pharmaceutical Science College, No.4, Meicheng Rd., Higher Education Park, Huai'an 223003, China.
Da-Wei HuangDepartment of Biotechnology and Food Technology, Southern Taiwan University of Science and Technology, No.1, Nantai St., Yungkang Dist., Tainan 710301, Taiwan.ORCID 0000-0001-7480-5563

Funding

Ministry of Science and Technology of the Republic of China (Taiwan) MOST 110-2637-E-218-006 and MOST 111-2637-E-218-003
6 · The paper itself

Abstract

The potential health impacts of moderate alcohol consumption have long been debated. The COVID-19 pandemic has heightened public awareness of health concerns, creating a clear market opportunity for low-alcohol craft beer development. This study investigated the possibility of low-alcohol craft beer by co-fermentation with different ratios of

Indexed as

fermentation kineticsisoamyl acetatephenyl ethyl acetatequality indicators

Identifiers

PMID39682866
PMCPMC11640689

What OpenQuestion holds

Textmetadata
LicenceCC BY
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.