Evidence map›Paper›PMID 42588025›Full record

ArticleFoods (Basel, Switzerland)2026

Salt Concentration Is Associated with Flavor Divergence and Microbial Succession in Naturally Fermented Watermelon Soybean Paste: Integrating Volatile Metabolite Profiling with Community Dynamics.

Heng Wang, Bing Yang, Zhenxia Cao, Yingjian Hou, Jing Yan, Shuanshuan Xue, Wanli Zhang, Lishui Chen

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

8 authors.

Heng WangFood Laboratory of Zhong Yuan, Luohe 462300, China.ORCID 0009-0007-9831-943X
Bing YangFood Laboratory of Zhong Yuan, Luohe 462300, China.ORCID 0000-0002-6916-7357
Zhenxia CaoFood Laboratory of Zhong Yuan, Luohe 462300, China.
Yingjian HouFood Laboratory of Zhong Yuan, Luohe 462300, China.
Jing YanFood Laboratory of Zhong Yuan, Luohe 462300, China.
Shuanshuan XueFood Laboratory of Zhong Yuan, Luohe 462300, China.
Wanli ZhangFood Laboratory of Zhong Yuan, Luohe 462300, China.
Lishui ChenFood Laboratory of Zhong Yuan, Luohe 462300, China.ORCID 0000-0003-3631-7272

Funding

Science and Technology Research and Development Program joint Fund of Henan Province CYLH2523005
6 · The paper itself

Abstract

This research investigated the effects of salt concentration on the fermentation of watermelon soybean paste. Three experimental groups were constructed with gradient salt concentrations, and multi-dimensional analyses were performed on physicochemical properties, volatile aroma profiles, and microbial community succession throughout the fermentation process. Group X (lowest salt) exhibited the highest total acid (34.49 g/kg) and lowest pH (

Indexed as

flavor metabolitesHS-GC-TOF-MSmicrobial communitysalt concentrationwatermelon soybean paste

Identifiers

PMID42588025
PMCPMC13464426

What OpenQuestion holds

Textmetadata
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.