Synergistic improvement of flavor development in fermented chili paste through microbial co-fermentation and enzymatic hydrolysis.

Miao Liu, Zhenyu Li, Jianhui Wang, Na Deng, Panxianzhi Ni, Zhe Chen, Haohua Fu, Hui Li, Paul Van der Meeren

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. Not yet cited in PubMed.

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0citing papers in PubMed

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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.

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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

9 authors.

Miao LiuSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China.

Zhenyu LiSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China.

Jianhui WangSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China.

Na DengSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China.

Panxianzhi NiSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China.

Zhe ChenSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China.

Haohua FuSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China.

Hui LiSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China.

Paul Van der MeerenParticle & Interfacial Technology Research Group, Faculty of Bioscience Engineering, Ghent University, B-9000 Ghent, Belgium.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study evaluated eight fermentation strategies to improve flavor development in fermented chili paste. LAB-yeast co-fermentation with

Indexed as

Enzymatic hydrolysisFermented chili pasteFlavor enhancementMicrobial co-fermentationVolatile aroma compounds

Identifiers

PMID42668528

DOI10.1016/j.fochx.2026.104322

PMCPMC13524662

What OpenQuestion holds

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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.