Evidence map›Paper›PMID 41750848›Full record

ArticleFoods (Basel, Switzerland)2026

Enhancing the Nutritional and Sensory Quality of Tartary Buckwheat Cookies Through Solid-State Fermentation with

Longyu Wan, Shuqi Liu, Xiao Wang, Zhibin Lv, Jianglin Zhao, Xiaoqin Zheng, Changying Liu, Wenjun Sun, Dabing Xiang, Liang Zou and 1 more

Abstract read
PubMed Full text at PMC Publisher
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

11 authors.

Longyu WanSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Shuqi LiuSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Xiao WangSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Zhibin LvDepartment of Medical Instruments and Information, College of Biomedical Engineering, Sichuan University, Chengdu 610065, China.ORCID 0000-0001-5390-7616
Jianglin ZhaoSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.ORCID 0000-0002-7025-1556
Xiaoqin ZhengSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Changying LiuSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Wenjun SunKey Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Centre of Coarse Cereal Industrialization, Chengdu University, Chengdu 610106, China.
Dabing XiangSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Liang ZouKey Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Centre of Coarse Cereal Industrialization, Chengdu University, Chengdu 610106, China.
Liangzhen JiangSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Funding

the Agricultural Science and Technology Program of Liangshan Prefecture 24QYJSCX0022the Chengdu Science and Technology Project 2025-YF05-00585-SNthe Chengdu Science and Technology Project 2025-YF09-00041-SNthe China Agriculture Research System CARS-07-B-1
6 · The paper itself

Abstract

Tartary buckwheat (

Indexed as

bakingcookiesEurotium cristatumfermentationvolatile components

Identifiers

PMID41750848
PMCPMC12939414

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.