Evidence map›Paper›PMID 40486068›Full record

ArticleFood chemistry: X2025

Evaluation of flavor properties in rice bran by solid-state fermentation with yeast.

Yuehui Wang, Huixin Liang, Zhongyuan Hu, Lei Chen, Lijie Zhu, Kun Zhuang, Wenping Ding, Qian Shen

Abstract read
PubMed Full text at PMC Publisher
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 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Article
  2. Mechanistic insights intoFood chemistry: X · 2026
    Article
  3. 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.

Yuehui WangKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430048, China.
Huixin LiangSchool of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430048, China.
Zhongyuan HuSchool of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430048, China.
Lei ChenKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430048, China.
Lijie ZhuKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430048, China.
Kun ZhuangKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430048, China.
Wenping DingKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430048, China.
Qian ShenKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430048, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Rice bran (RB) as an available agricultural by-product is currently underutilized due to its susceptibility to oxidation and rancidity. This study investigated the evaluation of flavor properties in RB by solid-state fermentation with yeast (

Indexed as

FlavorGas chromatography-ion mobility spectrometryRice branSolid-state fermentation

Identifiers

PMID40486068
PMCPMC12144520

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC
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.