Enhancing the Quality of Black Bean by

Shaojun Zhang, Zhao Wang, Xiaoqin Ren, Kaixu Bai, Hongjun Wang, Yu Wang, Bing Deng

Abstract read

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. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing 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

1 citing paper in PubMed.

Functional and Structural Properties of Extruded Products Enriched with Mushroom-Fermented Flour.Foods (Basel, Switzerland) · 2026
Article

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

7 authors.

Shaojun ZhangCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China.

Zhao WangCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China.

Xiaoqin RenCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China.

Kaixu BaiShanxi Branch, China Grain Reserves Group Ltd., Taiyuan 030000, China.

Hongjun WangShanxi Branch, China Grain Reserves Group Ltd., Taiyuan 030000, China.

Yu WangCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China.

Bing DengCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Rapid population growth has placed increasing pressure on global food systems. As a result, developing healthier and more sustainable food products has become an important research priority. In this context, edible fungi-based fermentation of cereal and legume substrates has attracted growing attention because it can enhance flavor, nutritional value, and bioactive potential through biotransformation. However, the dynamic quality changes of black bean during fungal solid-state fermentation (SSF) and its subsequent application in steamed bread remain insufficiently understood. This study investigated the effect of solid-state fermentation (SSF) using

Indexed as

ergosterolfermented black bean flourGanoderma oregonensesolid-state fermentationsteamed bread quality

Identifiers

PMID42121531

DOI10.3390/foods15091588

PMCPMC13163655

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.