Impact of

Jing Cai, Ling Zhang, Hao Zhou, Xingjiang Li, Shaotong Jiang

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. 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

5 authors.

Jing CaiNational Engineering Research Center for Fermentation Technology, School of Food and Biological Engineering, Hefei University of Technology, No. 420 Feicui Road, Hefei 230601, China.

Ling ZhangNational Engineering Research Center for Fermentation Technology, School of Food and Biological Engineering, Hefei University of Technology, No. 420 Feicui Road, Hefei 230601, China.

Hao ZhouNational Engineering Research Center for Fermentation Technology, School of Food and Biological Engineering, Hefei University of Technology, No. 420 Feicui Road, Hefei 230601, China.

Xingjiang LiNational Engineering Research Center for Fermentation Technology, School of Food and Biological Engineering, Hefei University of Technology, No. 420 Feicui Road, Hefei 230601, China.

Shaotong JiangNational Engineering Research Center for Fermentation Technology, School of Food and Biological Engineering, Hefei University of Technology, No. 420 Feicui Road, Hefei 230601, China.

Funding

Key Science & Technology Project of Anhui Province 202423m10050005National Key Research and Development Program of China 2025YFF1107300

6 · The paper itself

Abstract

Fermented soybean paste, a traditional high-salt condiment, faces challenges in standardization and quality control due to its reliance on natural fermentation. This study systematically evaluated the effects of a defined starter culture,

Indexed as

amino acid profilefortified fermentationhalophilic bacteriahigh-salt fermented foodmicrobial succession

Identifiers

PMID42195948

DOI10.3390/foods15101744

PMCPMC13205528

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.