Evidence map›Paper›PMID 42280192›Full record

ArticleMolecules (Basel, Switzerland)2026

Interaction and Flavor Metabolic Function of Microbiota During Fermentation of Pigskin Through Bioaugmentation with

Qi Wang, Lili Ji, Xiaoshan Dong, Shufan Zhang, Kunyi Liu, Jia Zheng

Abstract read
In one paragraph

Article in Molecules (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

6 authors.

Qi WangSchool of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin 644100, China.ORCID 0000-0001-5558-1373
Lili JiMeat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China.
Xiaoshan DongSchool of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin 644100, China.
Shufan ZhangSchool of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin 644100, China.
Kunyi LiuSchool of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin 644100, China.ORCID 0000-0001-7290-2941
Jia ZhengWuliangye Yibin Co., Ltd., Yibin 644000, China.

Funding

Food Nutrition and Health Key Laboratory of Sichuan Universities FN25Y14Liangzongyu Famous Teacher Studio ZGP2025-045-13Open Foundation of Key Laboratory of Meat Processing in Sichuan Province 24-R-14, 25-R-13Scientific Research Project of Yibin Vocational and Technical College 24JBGS-05, ZRKY21ZD-03, ybzy21cxtd-03The Third Batch of National Vocational Education Teacher Innovation Team Project Teacher Letter [2023]. No. 9
6 · The paper itself

Abstract

Pigskin, a major byproduct of pork processing, has high protein content and low fat, endowing it with considerable market value for food applications. In this study, bioaugmented fermentation with

Indexed as

FermentationFlavoring AgentsLatilactobacillus sakeiMicrobiotaAnimalsFood MicrobiologyOdorantsSwineVolatile Organic CompoundsFlavoring AgentsVolatile Organic Compoundsbioaugmented fermentationLatilactobacillus sakeimicrobial communityodor activity valuepigskinvolatile flavor compounds

Identifiers

PMID42280192
PMCPMC13258469

What OpenQuestion holds

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LicenceCC BY
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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.