Evidence map›Paper›PMID 39868386›Full record

ArticleJournal of food science and technology2025

Utilization of rice pasta by-products as the substrate for vinegar fermentation.

Sani Jirasatid, Wichamanee Yuenyongputtakal, Narakorn Srisuk, Uraiwan Intamaso, Palatip Chutoam, Pairat Ittarat

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science and technology, 2025. 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

6 authors.

Sani JirasatidDepartment of Food Science, Faculty of Science, Burapha University, Chonburi, 20130 Thailand.ORCID 0000-0002-1990-6852
Wichamanee YuenyongputtakalDepartment of Food Science, Faculty of Science, Burapha University, Chonburi, 20130 Thailand.
Narakorn SrisukProgram of Biological Science, Faculty of Science, Rajabhat Rajannagarindra University, Chachoengsao, 24000 Thailand.
Uraiwan IntamasoProgram of Medical Technology, Faculty of Allied Health Sciences, Chonburi, 20130 Thailand.
Palatip ChutoamProgram of Medical Technology, Faculty of Allied Health Sciences, Chonburi, 20130 Thailand.
Pairat IttaratProgram of Medical Technology, Faculty of Allied Health Sciences, Chonburi, 20130 Thailand.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The aim of this study was to utilize four rice pasta by-products (RPB), including white rice pasta, black jasmine rice pasta, red jasmine rice pasta and brown rice pasta, to ferment into four vinegars. The dynamic variations during fermentation and their quality were evaluated. During alcoholic fermentation, the saccharified substrates were fermented with Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-024-06030-z.

Indexed as

Antioxidant propertyFermentationRice pasta by-productVinegar

Identifiers

PMID39868386
PMCPMC11757839

What OpenQuestion holds

Textmetadata
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.