Evidence map›Paper›PMID 41799256›Full record

ArticleCurrent research in food science2026

Co-fermentation of

Chunhui Wang, Hui Chen, Hui Huang, Chunsheng Li

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Current research in food science, 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.

Chunhui WangKey Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, 361022, PR China.
Hui ChenKey Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, 361022, PR China.
Hui HuangKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, PR China.
Chunsheng LiKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Fermentation by lactic acid bacteria (LAB) is an innovative method to improve the gel properties of surimi by induction of non-thermal gel. However, the improvement of gel and inhibition of spoilage microorganisms are limited by the usage of single starter. In this study, the changes in the non-thermal gel properties and microbial community were studied after co-fermentation with

Indexed as

Group-dimension correlationLactic acid bacteriaMicrobial communityNon-thermal gelTilapia surimi

Identifiers

PMID41799256
PMCPMC12964002

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.