Effects of Controlled Water Activity on Microbial Community Succession and Flavor Formation in Low-Salt Chili Mash Fermentation.

Linli Dai, Xin Wang, Nurul Hawa Ahmad, Jae-Hyung Mah, Wen Qin, Xinyao Wei, Shuxiang Liu

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. 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.

Linli DaiCollege of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.

Xin WangCollege of Food Science, Sichuan Agricultural University, Ya'an 625014, China.

Nurul Hawa AhmadDepartment of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia.ORCID 0000-0002-6128-900X

Jae-Hyung MahDepartment of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea.ORCID 0000-0001-7905-3583

Wen QinCollege of Food Science, Sichuan Agricultural University, Ya'an 625014, China.

Xinyao WeiCollege of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China.ORCID 0000-0002-1746-2653

Shuxiang LiuCollege of Food Science, Sichuan Agricultural University, Ya'an 625014, China.ORCID 0000-0003-4189-770X

Funding

Sichuan Cuisine Development Research Center Project CC24ZD05Ya'an City-university Cooperation Project 24CGZH0020

6 · The paper itself

Abstract

Although fermented seasonings play a pivotal role in improving food quality, the high sodium content of many traditional products poses considerable public health concerns, including hypertension and cardiovascular disease. This study established a low-salt fermentation strategy for Mumashan chili by regulating water activity (a

Indexed as

low-salt chili mashmicrobial diversityvolatile flavor substancewater activity

Identifiers

PMID41596958

DOI10.3390/foods15020360

PMCPMC12840632

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.