Evidence map›Paper›PMID 40109677›Full record

ArticleJournal of food science and technology2025

Process optimization of co-fermentation natto with

Xia Ma, Zhihan Liu, Yan He, Yumei Zhou

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. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing 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

4 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
  4. Microbial production and functional assessment ofFrontiers in microbiology · 2025
    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

4 authors.

Xia MaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Fengxian District, Shanghai, 201418 China.
Zhihan LiuSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Fengxian District, Shanghai, 201418 China.
Yan HeSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Fengxian District, Shanghai, 201418 China.
Yumei ZhouSchool of Ecological Technology and Engineering, Shanghai Institute of Technology, No. 100 Haiquan Road, Fengxian District, Shanghai, 201418 China.ORCID 0000-0002-4655-8611

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Natto is a functional food, but it produces an unpleasant smell during the fermentation process. To eliminate the unacceptable smell, Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-024-06062-5.

Indexed as

Co-fermentationElectronic noseFibrinolytic activityNattoVolatile compounds

Identifiers

PMID40109677
PMCPMC11914636

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.