Evidence map›Paper›PMID 41567559›Full record

ArticleFood chemistry: X2026

Effects of region and ripening on the physicochemical properties, microbiome, metabolome, and volatilome of Chinese dry-cured ham.

Yu Mu, Dong Li, Xingxing Deng, Yilu Lei, Yuhan Wang, Kexin Wu, Li Jiang, Hong Zhang, Chi Zhao, Ying Huang and 3 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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

13 authors.

Yu MuSchool of Food Engineering, Moutai Institute, Renhuai 564507, China.
Dong LiSchool of Food Engineering, Moutai Institute, Renhuai 564507, China.
Xingxing DengSchool of Food Engineering, Moutai Institute, Renhuai 564507, China.
Yilu LeiSchool of Food Engineering, Moutai Institute, Renhuai 564507, China.
Yuhan WangSchool of Food Engineering, Moutai Institute, Renhuai 564507, China.
Kexin WuSchool of Food Engineering, Moutai Institute, Renhuai 564507, China.
Li JiangCollege of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
Hong ZhangSchool of Food Engineering, Moutai Institute, Renhuai 564507, China.
Chi ZhaoSchool of Food Engineering, Moutai Institute, Renhuai 564507, China.
Ying HuangSchool of Brewing Engineering, Moutai Institute, Renhuai 564507, China.
Shirui YuSchool of Food Engineering, Moutai Institute, Renhuai 564507, China.
Xudong LiuSchool of Food Engineering, Moutai Institute, Renhuai 564507, China.
Chunlin ZhangSchool of Brewing Engineering, Moutai Institute, Renhuai 564507, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Long-term ripened dry-cured ham is popular across China, but the mechanisms by which production region and ripening time regulate its quality remain incompletely understood. Therefore, the temporal dynamics of multi-dimensional characteristics of Zhejiang Jinhua, Yunnan Xuanwei, and Guizhou Panxian hams were explored. Results showed decreased moisture and fat but increased pH, NaCl, protein, and amino acid nitrogen with prolonged ripening. Bacterial α-diversity and fungal β-diversity were closely related to ripening and region, respectively, while the relative abundance of dominant genera (

Indexed as

Dry-cured hamFunctional predictionMulti-omics approachProduction regionRipening time

Identifiers

PMID41567559
PMCPMC12816831

What OpenQuestion holds

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LicenceCC BY-NC
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.