ArticleFood chemistry: X2025
Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS,
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 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
10 citing papers in PubMed.
- AI-Driven Food Fraud Detection Systems: A Critical Systematic Review of the Detection-Prevention Gap.Foods (Basel, Switzerland) · 2026Review
- From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings.Comprehensive reviews in food science and food safety · 2026Review
- Advances in Salt Reduction in Salt-Dependent Traditional Fermented Foods: From Microecological Responses to Flavor and Safety Control.Comprehensive reviews in food science and food safety · 2026Review
- Machine learning-enabled chemical ecology for integrated pest management: from volatiles to field applications.Journal of insect science (Online) · 2026Review
- Investigation on the dynamic change of key odor compounds, free amino acids and chroma during soy sauce fermentation.Food chemistry: X · 2026Article
- From soy to legumes: chemical diversity and sensory complexity of fermented sauces revealed by integrated analytical approaches.Frontiers in nutrition · 2026Article
- Insights into Physicochemical Characteristics, Flavor Development, and Microbial Succession During the Natural Fermentation of Sichuan-Style Black Soybean Soy Sauce.Foods (Basel, Switzerland) · 2025Article
- Soy Sauce Fermentation withFoods (Basel, Switzerland) · 2025Article
- Investigating the influence ofFood chemistry: X · 2025Article
- Quality Assessment of Prune Jam with Different Concentration Methods Based on Physicochemical Properties, GC-IMS, and Intelligent Sensory Analysis.Foods (Basel, Switzerland) · 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
13 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Proton-transfer reaction time-of-flight mass spectrometry (PTR-TOF-MS), combined with electronic nose (
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.