ArticleFood chemistry: X2025
Characterizing and decoding the effects of co-culture fermentation on dark tea infusion flavor development: elucidating microbial succession and metabolic dynamics mediated by
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 19 papers.
What it found
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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.
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.
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Who cites it
19 citing papers in PubMed.
- Microecological succession and quality enhancement of fermented tomato sour soup by synthetic functional microbiota.Food chemistry: X · 2026Article
- Enhancement of biological activity and volatile organic compounds of sunflower bee pollen via mixed Lactobacillus fermentation.Journal of the science of food and agriculture · 2026Article
- Multi-omics dissection of phyllospheric microbial succession and volatile flavor compound formation in cigar tobacco during fermentation.Journal of the science of food and agriculture · 2026Article
- Integrated volatile profiling and metabolomics reveal changes in volatile compounds during low-temperature smoking of sea bass (Lateolabrax maculatus).Journal of the science of food and agriculture · 2026Article
- Ethanol-Assisted Spice Extraction as an Industrial Flavoring Strategy for Chinese Braised Soup: Insights Into Volatile Composition and Flavor Regulation.Journal of food science · 2026Article
- Supplementary feeding effects lamb flavor profile by altering lipid composition and amino acid content.Food chemistry: X · 2026Article
- Integrated volatile and non-volatile metabolomics reveal aroma chemotypes in Capsicum cultivars.Food chemistry: X · 2026Article
- A newly-processed Meicha (Food chemistry: X · 2026Article
- Development of phage-resistantFood chemistry: X · 2026Article
- Fermentation method outweighs geographic origin in shaping kefir'sFood chemistry: X · 2026Article
- Precision Vinification Without Added Sulphur Dioxide: Real-Time Gas Monitoring Across Multiple Vintages.Foods (Basel, Switzerland) · 2026Article
- Improvement of organoleptic properties ofFood chemistry: X · 2026Article
- Volatile metabolomics reveals the regulation mechanisms of aroma formation inFood chemistry: X · 2026Article
- Mixed-microbe solid-state fermentation modulates the physicochemical and aroma profiles ofFrontiers in microbiology · 2026Article
- Impact of co-fermentation withFrontiers in nutrition · 2026Article
- Fungal biotransformation of okara into functional food: Comparative species-dependent metabolomic and antioxidant profiles.Current research in food science · 2026Article
- GC-IMS combined with sensory and chemical analyses to reveal flavor and taste differences of antarctic krill paste under different processing conditions.Frontiers in nutrition · 2026Article
- Screening and mechanistic evaluation of antioxidants for mitigating beany flavor formation during pea protein isolation.Current research in food science · 2026Article
- Effects of region and ripening on the physicochemical properties, microbiome, metabolome, and volatilome of Chinese dry-cured ham.Food chemistry: X · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
14 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Water kefir (a probiotic-rich culture) and
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What OpenQuestion holds
Registered trials
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.