Analysis of dynamic changes and correlation between microbial community and flavor quality during

Xiaomin Liu, Dangwei Zhang, Yuxia Liu, Kangli Yang, Zuhao Wang, Pulai Zhang, Yingchun Mu, Wei Su

Abstract read

In one paragraph

Article in Food science and biotechnology, 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

8 authors.

Xiaomin LiuSchool of Liquor and Food Engineering, Guizhou University, Guiyang, 550025 China.

Dangwei ZhangSchool of Liquor and Food Engineering, Guizhou University, Guiyang, 550025 China.

Yuxia LiuSchool of Liquor and Food Engineering, Guizhou University, Guiyang, 550025 China.

Kangli YangSchool of Liquor and Food Engineering, Guizhou University, Guiyang, 550025 China.

Zuhao WangSchool of Liquor and Food Engineering, Guizhou University, Guiyang, 550025 China.

Pulai ZhangCollege of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin, 300384 China.

Yingchun MuSchool of Liquor and Food Engineering, Guizhou University, Guiyang, 550025 China.ORCID 0000-0001-9987-3538

Wei SuSchool of Liquor and Food Engineering, Guizhou University, Guiyang, 550025 China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study elucidated the succession of microbial community structures and their influence on the physicochemical parameters and volatile compounds in fermented grains (FG) of Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-025-01842-x.

Indexed as

CorrelationFagopyrum tataricum BaijiuFermented grainsMicroorganismVolatile flavor substance

Identifiers

PMID40351716

DOI10.1007/s10068-025-01842-x

PMCPMC12064484

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.