Evidence map›Paper›PMID 40291928›Full record

ArticleFood science & nutrition2025

Dynamic Changes of Microbial Communities and Chemical Compounds During the Dry Processing of

Xiaojing Shen, Qi Wang, Biao Yuan, Zhiheng Yin, Muzi Li, Runxin Shi, Kunyi Liu, Wenjuan Yuan

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Article
  2. Effect onFood science & nutrition · 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.

Xiaojing ShenCollege of Science & College of Food Science and Technology Yunnan Agricultural University Kunming Yunnan China.
Qi WangCollege of Science & College of Food Science and Technology Yunnan Agricultural University Kunming Yunnan China.
Biao YuanCollege of Science & College of Food Science and Technology Yunnan Agricultural University Kunming Yunnan China.
Zhiheng YinCollege of Science & College of Food Science and Technology Yunnan Agricultural University Kunming Yunnan China.
Muzi LiCollege of Science & College of Food Science and Technology Yunnan Agricultural University Kunming Yunnan China.
Runxin ShiCollege of Science & College of Food Science and Technology Yunnan Agricultural University Kunming Yunnan China.
Kunyi LiuCollege of Science & College of Food Science and Technology Yunnan Agricultural University Kunming Yunnan China.ORCID https://orcid.org/0000-0001-7290-2941
Wenjuan YuanCollege of Science & College of Food Science and Technology Yunnan Agricultural University Kunming Yunnan China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Coffee is a globally popular beverage and a significant agricultural economic crop in planted countries and regions. To understand the influence of primary processing on coffee, the microbial communities and chemical compounds were analyzed using high-throughput sequencing and HPLC-MS/MS metabolomics to confirm the dynamic changes of them during the dry processing of

Indexed as

bacteriadifferentially changed compoundsfungihigh‐throughput sequencing technologyHPLC‐MS/MS

Identifiers

PMID40291928
PMCPMC12022005

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.