Evidence map›Paper›PMID 42511242›Full record

ArticleFoods (Basel, Switzerland)2026

Differential Effects of Pre-Fermentation with Different Lactic Acid Bacteria Strains on the Structure, Functionality, and Flavor of Semi-Dry Milled Glutinous Rice Flour.

Jingyi Zhang, Shan Shan, Shan Zhang, Di Yuan, Qi Wu, Bin Hong, Chuanying Ren

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

7 authors.

Jingyi ZhangFood Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China.ORCID 0000-0003-2800-4831
Shan ShanFood Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China.
Shan ZhangFood Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China.ORCID 0000-0002-6174-3858
Di YuanFood Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China.
Qi WuFood Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China.
Bin HongFood Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China.ORCID 0009-0001-7129-6051
Chuanying RenFood Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China.

Funding

Innovation Project of Heilongjiang Academy of Agricultural Sciences CX26JC25National Key Research and Development Program of China 2021YFD2100902National Rice Industry Technology System CARS-01-50National Salt alkali tolerant Rice Technology Innovation Center Project ZDYF2025GCZX001
6 · The paper itself

Abstract

This study selected three lactic acid bacteria strains (

Indexed as

glutinous rice flourlactic acid bacteria fermentationphysicochemical propertiessemi-dry millingtextural qualityvolatile flavor compounds

Identifiers

PMID42511242
PMCPMC13409614

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.