Evidence map›Paper›PMID 39942123›Full record

ArticleFoods (Basel, Switzerland)2025

Metabolic and Transcriptomic-Based Characterization of

Ye Wang, Haijie Zhao, Huilin Zhang, Baochao Hou, Weilian Hung, Jian He, Chao Liang, Baolei Li, Chaoxin Man, Yujun Jiang and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 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

12 authors.

Ye WangKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China.ORCID 0009-0008-8500-6730
Haijie ZhaoKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Huilin ZhangKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Baochao HouNational Center of Technology Innovation for Dairy, Hohhot 010000, China.
Weilian HungNational Center of Technology Innovation for Dairy, Hohhot 010000, China.
Jian HeNational Center of Technology Innovation for Dairy, Hohhot 010000, China.
Chao LiangNational Center of Technology Innovation for Dairy, Hohhot 010000, China.
Baolei LiNational Center of Technology Innovation for Dairy, Hohhot 010000, China.
Chaoxin ManKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Yujun JiangKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Yu ZhangKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Ling GuoKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China.

Funding

Hohhot Science & Technology Plan 2021-National Center of Technology Innovation for Dairy-6
6 · The paper itself

Abstract

Fermented milk has a long history. It is fermented by lactic acid bacteria and is rich in protein, minerals, vitamins, and other nutrients. As people's pursuit of quality of life improves, consumers are paying increasing attention to fermented milk.

Indexed as

biochemical characteristicsfermented milkmetabolomicsStreptococcus salivarius ssp. thermophilustranscriptomics

Identifiers

PMID39942123
PMCPMC11816998

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.