ArticleFood science & nutrition2025
Characterization and Correlation of Microbial Communities and Volatile Flavor Compounds in Cabbage Kimchi.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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.
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
1 citing paper in PubMed.
- Characterization and Correlation of Microbial Communities and Volatile Flavor Compounds in Cabbage Kimchi.Food science & nutrition · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In order to reveal the changes in microbial communities and volatile flavor compounds during the fermentation process of cabbage kimchi and the correlation between them, high-throughput sequencing (NGS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC-MS) were used to study the microbial diversity and volatile flavor components of kimchi on Days 1, 3, 5, 7, 9, and 10 of fermentation. The correlation between microbial diversity and volatile flavor compounds was also analyzed in detail. The results showed that, in the microbial analysis of kimchi, 115 bacterial genera were identified, including
Indexed as
Identifiers
What OpenQuestion holds
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.