Enhancing cooking and eating quality of semi-dried brown rice noodles through Lactobacillus fermentation and moderate lysine addition.

Lijuan Luo, Gangping Xiong, Qing Wang, Xiongzi Xiang, Zhao Long, Zhengyu Huang, Yuqin Ding, Chun Liu

Abstract read

In one paragraph

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 5 papers.

0numbers the graph read from it

0cells of the map it votes in

5citing 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

5 citing papers in PubMed.

Effects of Lactobacillus Plantarum and Pullulanase Modification on the Physicochemical Properties and Functional Characteristics of Highland Barley Flour.Foods (Basel, Switzerland) · 2026
Article
Next-generation gluten-free noodles: integration of hydrocolloids, fibers, and bioactive compounds.Food science and biotechnology · 2026
Review
Effects of spirulina powder on the physicochemical and volatile properties of rice bahlls.Food chemistry: X · 2026
Article
Physicochemical Properties of Sprouted Fava Bean Flour-Fermented Red Rice Flour Mixed System and Its Application in Gluten-Free Noodles.Foods (Basel, Switzerland) · 2025
Article
Reduction of Rice Noodle Rehydration Time by High-Temperature Short-Time Treatment.Foods (Basel, Switzerland) · 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

8 authors.

Lijuan LuoNational Engineering Research Center for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Gangping XiongNational Engineering Research Center for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Qing WangNational Engineering Research Center for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Xiongzi XiangNational Engineering Research Center for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Zhao LongNational Engineering Research Center for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Zhengyu HuangNational Engineering Research Center for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Yuqin DingNational Engineering Research Center for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Chun LiuNational Engineering Research Center for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Various concentrations of lysine were added to

Indexed as

Cooking qualityFermented Brown Rice noodlesLysine additionSensory evaluationTexture

Identifiers

PMID40129729

DOI10.1016/j.fochx.2025.102327

PMCPMC11930755

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LicenceCC BY

Read underepoch 390

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.