Evidence map›Paper›PMID 41720941›Full record

ArticleScientific reports2026

Optimizing brown rice liquefaction and saccharification using response surface methodology for grain ethanol production.

So-Won Jang, Hwan Hee Yu, Jong-Chan Kim, Mi Jang

Abstract read
In one paragraph

Article in Scientific reports, 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

4 authors.

So-Won Jang *Food Standard Research Center, Korea Food Research Institute, Wanju, Jeollabuk-do, 55365, Korea.
Hwan Hee Yu *Food Standard Research Center, Korea Food Research Institute, Wanju, Jeollabuk-do, 55365, Korea.
Jong-Chan KimFood Standard Research Center, Korea Food Research Institute, Wanju, Jeollabuk-do, 55365, Korea.
Mi JangFood Standard Research Center, Korea Food Research Institute, Wanju, Jeollabuk-do, 55365, Korea. jangmi@kfri.re.kr.

Funding

Ministry of Science and ICT, Republic of Korea E0211400-05
6 · The paper itself

Abstract

Brown rice, unlike white rice, retains its bran and germ layers, making it rich in dietary fiber and physiologically active compounds. However, these components lower the efficiency of starch hydrolysis, making brown rice less suitable for fermentation. In this study, we aimed to optimize the brown rice liquefaction and saccharification processes using response surface methodology. In a Box-Behnken design, pH, temperature, and time served as independent variables, while soluble solid, reducing sugar, total sugar, maltose, and glucose concentrations as dependent variables. The liquefaction process demonstrated a good fit and reliability, with P < 0.05 and the coefficient of determination (R

Indexed as

Edible GrainEthanolOryzaFermentationGlucoseHydrogen-Ion ConcentrationHydrolysisSaccharomyces cerevisiaeStarchTemperatureEthanolGlucoseStarchBrown riceEthanolGlucoseOptimizationResponse surface methodology

Identifiers

PMID41720941
PMCPMC13022396

What OpenQuestion holds

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LicenceCC BY-NC-ND
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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.