Evidence map›Paper›PMID 42221989›Full record

ArticleFood chemistry: X2026

Effect of mixed fermentation of

Dongxia Li, Yinuo Tian, Zhizhou Chen, Jianfeng Sun, Yaqiong Liu, Huixia Zhu, Jianlou Mu

Abstract read
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. 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.

  1. 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.

Dongxia LiCollege of Food Science and Technology, Hebei Agricultural University, Hebei, Baoding 071000, China.
Yinuo TianCollege of Food Science and Technology, Hebei Agricultural University, Hebei, Baoding 071000, China.
Zhizhou ChenCollege of the Arts, Hebei Agricultural University, Hebei, Baoding 071000, China.
Jianfeng SunCollege of Food Science and Technology, Hebei Agricultural University, Hebei, Baoding 071000, China.
Yaqiong LiuCollege of Food Science and Technology, Hebei Agricultural University, Hebei, Baoding 071000, China.
Huixia ZhuCollege of Life Science, Hengshui University, Hebei, Hengshui 053000, China.
Jianlou MuCollege of Food Science and Technology, Hebei Agricultural University, Hebei, Baoding 071000, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the fermentation of pear juice by a mixed culture of lactic acid bacteria (LAB). Dynamic changes in physicochemical properties, nutritional composition, volatile organic compounds, and functional activities were analyzed. Results showed significant increases (

Indexed as

FermentationFunctional propertiesLactic acid bacteriaPear juice

Identifiers

PMID42221989
PMCPMC13216739

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.