Fermentation by

Hong Liu, Qiaojuan Yan, Susu Han, Xiaoxiao Wang, Yanxiao Li, Zhengqiang Jiang

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

6 authors.

Hong LiuKey Laboratory of Food Bioengineering (China National Light Industry), College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Qiaojuan YanCollege of Engineering, China Agricultural University, Beijing 100083, China.

Susu HanKey Laboratory of Food Bioengineering (China National Light Industry), College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Xiaoxiao WangCollege of Engineering, China Agricultural University, Beijing 100083, China.

Yanxiao LiCollege of Engineering, China Agricultural University, Beijing 100083, China.

Zhengqiang JiangKey Laboratory of Food Bioengineering (China National Light Industry), College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Funding

China's Ministry of Science and Technology 2022YFD2101400

6 · The paper itself

Abstract

Fructooligosaccharides (FOS), an important prebiotic, are widely used in the food industry. β-Fructofuranosidases are commonly used for FOS production with yield of 55~60% (crude FOS syrup). The by-products glucose and fructose are produced during enzymatic conversion of FOS. Thus, the strategy for FOS production with high content (higher than 95%) has long been a topic of concern. In this study, a novel yeast

Indexed as

FOS purificationfructooligosaccharidessequential actionWickerhamomyces anomalusβ-fructofuranosidase

Identifiers

PMID41683178

DOI10.3390/foods15030592

PMCPMC12897105

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.