Evidence map›Paper›PMID 42306503›Full record

ArticleFood chemistry: X2026

Dynamic changes of physicochemical, microbial, and flavor characteristics in Xinjiang rawish cereal vinegar fermentation.

Huizhen Wang, Xinwei Wang, Xin Zhou, Shiran Sun, Zaizhu Yuan, Yuanguo Xi, Chenqiang Wang, Juan Du, Bin Wang, Xuewei Shi

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

10 authors.

Huizhen WangFood College, Shihezi University, Shihezi 832000, Xinjiang, China.
Xinwei WangFood College, Shihezi University, Shihezi 832000, Xinjiang, China.
Xin ZhouFood College, Shihezi University, Shihezi 832000, Xinjiang, China.
Shiran SunFood College, Shihezi University, Shihezi 832000, Xinjiang, China.
Zaizhu YuanFood College, Shihezi University, Shihezi 832000, Xinjiang, China.
Yuanguo XiXinjiang Guoniang Food Co., Ltd, Huyanghe 834034, Xinjiang, China.
Chenqiang WangGuannong Testing Technology Co., Ltd, Tiemenguan 841007, Xinjiang, China.
Juan DuXinjiang Sailimu Modern Agriculture Co., Ltd, Shuanghe 833408, Xinjiang, China.
Bin WangFood College, Shihezi University, Shihezi 832000, Xinjiang, China.
Xuewei ShiFood College, Shihezi University, Shihezi 832000, Xinjiang, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Rawish cereal vinegar is a traditional acidic condiment in Xinjiang, China. This study employed high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), and high-throughput sequencing (HTS) to systematically analyze the dynamic changes in physicochemical properties, volatile compounds, and microbial communities. The analysis identified 7 organic acids, 7 phenolic compounds, and 74 volatile compounds, with 25 of the latter exhibiting odor activity values (OAV) greater than 1. Microbial community analysis revealed that

Indexed as

Co-occurrence networkMicrobial dynamicsPhysicochemical propertiesRawish cereal vinegarVolatile compounds

Identifiers

PMID42306503
PMCPMC13265697

What OpenQuestion holds

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LicenceCC BY-NC-ND
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Registered trials

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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.