Development of a Mixed-Strain Fermentation Process for Sour Pomegranate: An Analysis of Metabolites and Flavor Compounds.

Yuting Yang, Ailikemu Mulati, Xinmeng Huang, Yuanpeng Li, Dilireba Shataer, Haipeng Liu, Jiayi Wang

Abstract read

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. 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.

Yuting YangXinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Smart Agriculture (Research Institute), Xinjiang University, Urumqi 830046, China.

Ailikemu MulatiXinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Smart Agriculture (Research Institute), Xinjiang University, Urumqi 830046, China.

Xinmeng HuangXinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Smart Agriculture (Research Institute), Xinjiang University, Urumqi 830046, China.

Yuanpeng LiXinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Smart Agriculture (Research Institute), Xinjiang University, Urumqi 830046, China.

Dilireba ShataerXinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Smart Agriculture (Research Institute), Xinjiang University, Urumqi 830046, China.

Haipeng LiuCentre for Intelligent Healthcare, Coventry University, Coventry CV1 5RW, UK.ORCID 0000-0002-4212-2503

Jiayi WangXinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Smart Agriculture (Research Institute), Xinjiang University, Urumqi 830046, China.ORCID 0000-0002-5028-3470

Funding

Key Research and Development Program in Xinjiang Uygur Autonomous Region 2024B04041-2

6 · The paper itself

Abstract

Sour pomegranate, a distinctive product of Xinjiang, China, is characterized by its sour and astringent taste, which contributes to a low processing rate. This study utilized single-factor experiments to screen three strains:

Indexed as

flavor compoundsmetabolitesmixed-strain fermentationsour pomegranate

Identifiers

PMID41227703

DOI10.3390/foods14213733

PMCPMC12607770

What OpenQuestion holds

Textmetadata

LicenceCC BY

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Registered trials

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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.