ArticleFood chemistry: X2025
Exploring the potentials of indigenous
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 12 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
12 citing papers in PubMed.
- Exploring the potential of sequential fermentation with indigenousFood chemistry: X · 2026Article
- Effects of Mixed Fermentation with Indigenous Xinjiang Non-Foods (Basel, Switzerland) · 2026Article
- Synergistic Enhancement of Phenolic Profile, Color Stability, and Aroma Complexity in Marselan Wine Through Co-Fermentation with Fu Tea.Foods (Basel, Switzerland) · 2026Article
- Juice turbidity and fermentation method: key drivers of aroma complexity in Italian Riesling grape spirit production.Food chemistry: X · 2026Article
- Editorial Special issue:Food chemistry: X · 2026Article
- Aroma enhancement in fig wine through sequential fermentation withFood chemistry: X · 2026Article
- Regional physicochemical filtering shapes microbiome-metabolome coupling at the Huangshui interface during Nongxiangxing Baijiu fermentation.Frontiers in microbiology · 2026Article
- Enhancing physicochemical, aromatic and sensory characteristics in coffee pulp wine through co-culture of indigenous non-Food chemistry: X · 2025Article
- Effects ofFood chemistry: X · 2025Article
- Microbial Dynamics in a Musalais Wine Fermentation: A Metagenomic Study.Foods (Basel, Switzerland) · 2025Article
- Stress Tolerance and Contribution to Aroma Profile ofMicroorganisms · 2025Article
- Adaptive laboratory evolution ofFood chemistry: X · 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
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, we investigated the oenological performance of key yeast populations previously identified from apricot wine fermentation, aiming to obtain indigenous starters suitable for apricot wine production. Twenty-one isolates were characterized physiologically, and two isolates each of
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.