ArticleFoods (Basel, Switzerland)2025
Effects of Solid-State Fermentation with
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 6 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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
6 citing papers in PubMed.
- Study on the Quality Component Differences Among Tea Cultivars in Northern Guizhou.Molecules (Basel, Switzerland) · 2026Article
- Fermentation ofFoods (Basel, Switzerland) · 2026Article
- Effects of Solid-State Fermentation byFoods (Basel, Switzerland) · 2026Article
- Metabolic profiling ofFrontiers in microbiology · 2026Article
- Impact of co-fermentation withFrontiers in nutrition · 2026Article
- Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
Abstract
Summer-autumn green tea (SAGT) is a high-yield green tea often compromised by pronounced bitterness, astringency and a weak aroma, which severely limit its consumer acceptability and economic value. To enhance its quality, this study employed solid-state fermentation with
Indexed as
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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.