Evidence map›Paper›PMID 41953653›Full record

ArticleFood chemistry: X2026

Effects of fermentation by

Renqin Tan, Chunli Zhou, Leyi Yao, Shaofang Liu, Wei Su, Zhenlei Wu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 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.

Renqin TanSchool of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China.
Chunli ZhouSchool of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China.
Leyi YaoSchool of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China.
Shaofang LiuSchool of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China.
Wei SuSchool of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China.
Zhenlei WuSchool of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Lactic acid bacteria fermentation enhances plant beverage quality, yet storage-related mechanisms of fermented pumpkin juice remain unclear. This study investigated effects of fermentation by

Indexed as

Fermented pumpkin juiceFlavor metabolic pathwayLactobacillus helveticusMetabolism of network pharmacologyStorage quality

Identifiers

PMID41953653
PMCPMC13054047

What OpenQuestion holds

Textmetadata
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.