Evidence map›Paper›PMID 41300079›Full record

ArticleFoods (Basel, Switzerland)2025

Impact of

Xiaogang Guo, Menghui Lin, Thanh Ninh Le, Zhihong Zhou, Minjie Zhao, Haiying Cai

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

6 authors.

Xiaogang GuoSchool of Biological and Chemical Engineering, Zhejiang University of Science & Technology, Hangzhou 310023, China.ORCID 0009-0007-3815-5541
Menghui LinSchool of Biological and Chemical Engineering, Zhejiang University of Science & Technology, Hangzhou 310023, China.ORCID 0009-0003-6972-3899
Thanh Ninh LeDepartment of Food Science and Engineering, National University of Singapore, Singapore 117542, Singapore.
Zhihong ZhouWushi Xianhong Food Brewing Co., Ltd., Aksu 843400, China.
Minjie ZhaoCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
Haiying CaiSchool of Biological and Chemical Engineering, Zhejiang University of Science & Technology, Hangzhou 310023, China.ORCID 0000-0002-8902-9269

Funding

National Natural Science Foundation of China 32172214, 31972079
6 · The paper itself

Abstract

This study investigated microbial community dynamics and their links to fermentation traits in solid-state fermentation of walnut -based soy sauce (WSS) using walnut meal-soybean meal mixtures. Via 16S rRNA sequencing and molecular docking, it analyzed the effects of three distinct starter culture treatments-

Indexed as

Aspergillusfermentationmicrobial communitywalnut-based soy saucewalnut polyphenols

Identifiers

PMID41300079
PMCPMC12651237

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.