Evidence map›Paper›PMID 40077513›Full record

ArticleFoods (Basel, Switzerland)2025

Exploring the Core Functional Microbiota Related to Flavor Compounds in Douchi from the Sichuan-Chongqing Region.

Dawei Tu, Junhan Kang, Qingqing Li, Meilin Deng, Meiyan Liu, Wenjun Liu, Jian Ming, Margaret Brennan, Charles Brennan, Linfeng You

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 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Review
  2. Article
  3. Article
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

10 authors.

Dawei TuSchool of Food Science and Engineering, Chongqing Technology and Business University, Chongqing 400067, China.
Junhan KangChongqing Wanbiao Testing Technology Ltd., Chongqing 400714, China.ORCID 0009-0006-1528-5282
Qingqing LiChongqing Wanbiao Testing Technology Ltd., Chongqing 400714, China.
Meilin DengChongqing Wanbiao Testing Technology Ltd., Chongqing 400714, China.
Meiyan LiuChongqing Wanbiao Testing Technology Ltd., Chongqing 400714, China.ORCID 0009-0004-0466-0038
Wenjun LiuCollege of Food Science, Southwest University, Chongqing 400715, China.
Jian MingCollege of Food Science, Southwest University, Chongqing 400715, China.
Margaret BrennanSchool of Science, RMIT University, Melbourne, VIC 3000, Australia.
Charles BrennanSchool of Science, RMIT University, Melbourne, VIC 3000, Australia.ORCID 0000-0003-2479-8478
Linfeng YouSchool of Food Science and Engineering, Chongqing Technology and Business University, Chongqing 400067, China.

Funding

Natural Science Foundation of Chongqing CSTB2022NSCQ-LZX0078Natural Science Foundation of Chongqing Technology and Business University 2256017
6 · The paper itself

Abstract

Douchi is a traditional Chinese fermented soybean product. In the Sichuan-Chongqing region,

Indexed as

amino acidcorrelationdouchifermented soybeanmicrobial communityvolatile component

Identifiers

PMID40077513
PMCPMC11898810

What OpenQuestion holds

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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.