Evidence map›Paper›PMID 41103384›Full record

ArticleFood chemistry: X2025

Microbiomics and flavoromics insights into the effect of high temperature steam pretreatment on the flavor of walnut meal-based soy sauce.

Chunlei Tan, Lei Peng, Xiaolin Huang, Mingming Wang, Feng Zhang, Hongyu Mu, Si Huang, Kuan Wu, Jun Sheng, Yang Tian and 1 more

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. Article
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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

11 authors.

Chunlei TanCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Lei PengCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Xiaolin HuangCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Mingming WangCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Feng ZhangCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Hongyu MuCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Si HuangCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Kuan WuCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Jun ShengCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Yang TianCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Cunchao ZhaoYunnan Plateau Characteristic Agricultural Industry Research Institute, Kunming 650201, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Walnut, the world's most cultivated oilseed tree, produces protein-rich meal after oil extraction, offering a promising plant protein source, though its efficient utilization remains challenging. This study employed high throughput sequencing and flavoromics to evaluate the effects of high temperature steam pretreatment (HTSP) on the flavor and microbial composition of walnut meal soy sauce (WMSS). HTSP increased the total nitrogen (1.10 g/100 g), amino acid nitrogen (1.46 g/100 g), and titratable acidity (0.77 g/100 g) in WMSS. During fermentation,

Indexed as

Flavor compoundsHigh temperature steam pretreatmentMicrobial communitySoy sauceWalnut meal

Identifiers

PMID41103384
PMCPMC12524581

What OpenQuestion holds

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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.