The Fermentation Law of Biogenic Amines in the Pre-Fermentation Process Is Revealed by Correlation Analysis.

Lijing Liu, Jinyu Zhao, Dapeng Lu, Jiao Zhao, Guqing Duan, Tong Zhu, Yongjin Hu

Abstract read

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. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing 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

1 citing paper in PubMed.

Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements.Foods (Basel, Switzerland) · 2025
Review

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

7 authors.

Lijing LiuCollege of Food Science and Technology, Yunnan Agricultural University, Fengyuan Road 452, Kunming 650201, China.ORCID 0009-0000-4876-2221

Jinyu ZhaoCollege of Food Science and Technology, Yunnan Agricultural University, Fengyuan Road 452, Kunming 650201, China.

Dapeng LuCollege of Food Science and Technology, Yunnan Agricultural University, Fengyuan Road 452, Kunming 650201, China.

Jiao ZhaoCollege of Food Science and Technology, Yunnan Agricultural University, Fengyuan Road 452, Kunming 650201, China.

Guqing DuanCollege of Food Science and Technology, Yunnan Agricultural University, Fengyuan Road 452, Kunming 650201, China.

Tong ZhuCollege of Food Science and Technology, Yunnan Agricultural University, Fengyuan Road 452, Kunming 650201, China.

Yongjin HuCollege of Food Science and Technology, Yunnan Agricultural University, Fengyuan Road 452, Kunming 650201, China.

Funding

Yunnan Provincial Department of Education 2024J0438

6 · The paper itself

Abstract

Sufu is a traditional Chinese condiment with a distinctive flavor. The umami characteristics are primarily attributed to the hydrolysis of proteins, which produces amino acids and biogenic amines (BAs). Excessive levels of BAs can pose health risks, leading to adverse effects, such as headaches, digestive disorders, and abnormal blood pressure. However, the mechanisms leading to the formation of BAs in fermented bean curd remain insufficiently explored. To explore this phenomenon, an analysis was conducted on the texture, physicochemical properties, and BA content dynamic changes of sufu, fermented with

Indexed as

biogenic aminesMouding sufuphysicochemical componentspre-fermentationtexture

Identifiers

PMID40002027

DOI10.3390/foods14040583

PMCPMC11854367

What OpenQuestion holds

Textmetadata

LicenceCC BY

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Registered trials

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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.