Evidence map›Paper›PMID 41821968›Full record

ArticleFood science of animal resources2026

Microbiological, antioxidant and metabolomics changes in fermented dairy products supplemented with Matzhu.

Rui Wang, Malina Kuerman, Chengjie Ma, Kun Wang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science of animal resources, 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.

Rui WangState Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Centre of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, No. 2680, Hechuan Road, Minhang District, Shanghai, 201100 China.ORCID 0009-0007-0611-0066
Malina KuermanDepartment of Bioengineering, College of Life Sciences and Technology, Xinjiang University, Ürümqi, 830046 China.ORCID 0000-0001-9533-5118
Chengjie MaState Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Centre of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, No. 2680, Hechuan Road, Minhang District, Shanghai, 201100 China.ORCID 0000-0003-4469-3577
Kun WangState Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Centre of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, No. 2680, Hechuan Road, Minhang District, Shanghai, 201100 China.ORCID 0000-0001-6610-9875

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Matzhu is a novel natural raw food rich in flavonoids, polysaccharides, and other bioactive compounds; however, its potential applications in the food industry remain largely underexplored. Milk supplemented with 0%, 0.5%, 1%, and 1.5% (w/v) Matzhu was fermented using Supplementary Information: The online version contains supplementary material available at 10.1007/s44463-025-00005-0.

Indexed as

Antioxidant activitiesBamboo leavesFermented dairy productsLacticaseibacillus caseiMatzhu

Identifiers

PMID41821968
PMCPMC12977300

What OpenQuestion holds

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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.