Evidence map›Paper›PMID 40238525›Full record

ArticleFoods (Basel, Switzerland)2025

Effect of Glycosidase Production by

Huixin Zhang, Rui Wang, Yaoying Wang, Yanfei Wang, Tao Wang, Chuanqi Chu, Shengbao Cai, Junjie Yi, Zhijia Liu

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

9 authors.

Huixin ZhangFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Rui WangFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Yaoying WangFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Yanfei WangFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.ORCID 0000-0002-6619-8537
Tao WangFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.ORCID 0000-0002-8461-6608
Chuanqi ChuFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Shengbao CaiFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.ORCID 0000-0002-2492-5062
Junjie YiFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Zhijia LiuFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.ORCID 0000-0002-7991-2197

Funding

National Natural Science Foundation of China, grant number U23A20261Yunnan Fundamental Research Projects 202301AT070170, 202201BE070001-005, 202301AW070015
6 · The paper itself

Abstract

Fermented vegetables are highly valued by consumers for their distinct flavors and rich nutritional content. Microbial fermentation imparts distinct flavors to these vegetables, with red yeast being a common microorganism involved in the fermentation process. However, studies on the impact of red yeast on flavor development in fermented vegetables remain scarce. This study employed multi-omics to analyze the effect of glycosidase produced by

Indexed as

fermented vegetablesflavorglycosidaseRhodotorula mucilaginosavolatile compounds

Identifiers

PMID40238525
PMCPMC11988347

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.