Evidence map›Paper›PMID 41227731›Full record

ArticleFoods (Basel, Switzerland)2025

Study on Physicochemical Properties, Antioxidant Activity and Flavor Quality in the Fermentation of a Plant-Based Beverage by Different Lactic Acid Bacteria.

Liu Yang, Yifan Zhao, Yingzhuo Zhou, Qian Zhao, Shaohua Yuan, Chen Ma, Li Dong, Yinghua Luo, Xiaosong Hu, Fang Chen and 1 more

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 6 papers, 1 of them a synthesis that pooled it.

0numbers the graph read from it
0cells of the map it votes in
6citing papers in PubMed, 1 pooled it
–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

6 citing papers in PubMed, 1 synthesis or guideline pooled it.

  1. Pooled it
  2. Article
  3. Article
  4. Article
  5. Review
  6. 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

11 authors.

Liu YangKey Laboratory of Fruits and Vegetables Processing, National Engineering Research Center for Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing 100083, China.
Yifan ZhaoKey Laboratory of Fruits and Vegetables Processing, National Engineering Research Center for Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing 100083, China.
Yingzhuo ZhouKey Laboratory of Fruits and Vegetables Processing, National Engineering Research Center for Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing 100083, China.
Qian ZhaoKey Laboratory of Fruits and Vegetables Processing, National Engineering Research Center for Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing 100083, China.
Shaohua YuanKey Laboratory of Fruits and Vegetables Processing, National Engineering Research Center for Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing 100083, China.
Chen MaKey Laboratory of Fruits and Vegetables Processing, National Engineering Research Center for Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing 100083, China.
Li DongKey Laboratory of Fruits and Vegetables Processing, National Engineering Research Center for Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing 100083, China.
Yinghua LuoKey Laboratory of Fruits and Vegetables Processing, National Engineering Research Center for Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing 100083, China.
Xiaosong HuKey Laboratory of Fruits and Vegetables Processing, National Engineering Research Center for Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing 100083, China.
Fang ChenKey Laboratory of Fruits and Vegetables Processing, National Engineering Research Center for Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing 100083, China.
Daotong LiKey Laboratory of Fruits and Vegetables Processing, National Engineering Research Center for Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing 100083, China.

Funding

Capability Enhancement Project of Xiyuan Hospital, China Academy of Chinese Medical Sciences XYZX0304-02National Natural Science Foundation of China 32371511
6 · The paper itself

Abstract

This study investigated the effects of three different lactic acid bacteria (LAB) strains (

Indexed as

flavor profilesHS-SPME-GC-MSlactic acid bacteriamedicinal and edible plant-based beveragephysicochemical properties

Identifiers

PMID41227731
PMCPMC12608928

What OpenQuestion holds

Textmetadata
LicenceCC BY
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.