Evidence map›Paper›PMID 40612776›Full record

ArticleJournal of food science and technology2025

Exploring volatile compounds in

Shiquan Qian, Wenli Chang, Chenxi Xing, Wenjie Zhou, Miao Chen, Yubin Fan, Enjie Diao

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science and technology, 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

7 authors.

Shiquan QianJiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Jiangsu Key Laboratory for Huaiyang Food Safety and Nutrition Function Evaluation, Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake, Huaian, 223300 China.
Wenli ChangSchool of Life Science, Huaiyin Normal University, Huaian, 223300 China.
Chenxi XingSchool of Life Science, Huaiyin Normal University, Huaian, 223300 China.
Wenjie ZhouSchool of Life Science, Huaiyin Normal University, Huaian, 223300 China.
Miao ChenSchool of Life Science, Huaiyin Normal University, Huaian, 223300 China.
Yubin FanSchool of Life Science, Huaiyin Normal University, Huaian, 223300 China.
Enjie DiaoJiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Jiangsu Key Laboratory for Huaiyang Food Safety and Nutrition Function Evaluation, Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake, Huaian, 223300 China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

As a fermented dairy product, the functionally fortified yogurt contributes to human health. In the present study, the microbial community analysis of fermented sour bean soup (FSBS) was conducted. A strain Graphical Abstract: Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-024-06124-8.

Indexed as

Euryale ferox fruit peelFunctional propertiesPhysicochemical propertiesVolatile compoundsYogurt

Identifiers

PMID40612776
PMCPMC12214069

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.