Evidence map›Paper›PMID 41097566›Full record

ArticleFoods (Basel, Switzerland)2025

Metabolic Remodeling and Flavor Enhancement of Mulberry Juice Through Lactic Acid Bacteria Fermentation: A GC-IMS and Untargeted Metabolomics Approach.

Yufei Liu, Quanjun Liu, Jinglong Wang, Xianqing Huang, Yanrui Wang, Mingwu Qiao, Yan Ma, Dan Hai

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing 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

4 citing papers in PubMed.

  1. Article
  2. Article
  3. Metabolic profiling ofFrontiers in microbiology · 2026
    Article
  4. 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.

Yufei LiuCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Quanjun LiuCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Jinglong WangCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Xianqing HuangCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Yanrui WangCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Mingwu QiaoCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Yan MaCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.ORCID 0000-0003-1820-5381
Dan HaiCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.

Funding

Postgradu-ate Education Reform and Quality Improvement Project of Henan Province YJS2026YBGZZ23the Henan Science and Technology Key Project 2024 (242102111060)the Key Research and Development Project of Henan ProvinceDevelopment Program of China (241111110600)
6 · The paper itself

Abstract

Fresh mulberry juice (MJ) faces industrial challenges due to its short shelf life and inconsistent flavor. This study innovatively addressed these limitations by applying

Indexed as

flavorlactic acid bacteria fermentationmetabolitesmulberry juice

Identifiers

PMID41097566
PMCPMC12523375

What OpenQuestion holds

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LicenceCC BY
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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.