Fermentation Strategy and Non-

Xinyuan Hu, Yuxia Yang, Yue Li, Renyong Zhao, Shuangqi Tian, Zhanpeng Liu

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

6 authors.

Xinyuan HuHenan Key Laboratory of Cereal Science and Technology, College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.

Yuxia YangHenan Key Laboratory of Cereal Science and Technology, College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.

Yue LiHenan Key Laboratory of Cereal Science and Technology, College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.

Renyong ZhaoHenan Key Laboratory of Cereal Science and Technology, College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.

Shuangqi TianHenan Key Laboratory of Cereal Science and Technology, College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.

Zhanpeng LiuHenan Key Laboratory of Cereal Science and Technology, College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.

Funding

the Cultivation Project of Tuo xin Team in Henan University of Technology 2024TXTD01the Science and Technology Innovation Leading Talent Program of Henan Province 254200510031

6 · The paper itself

Abstract

Chinese steamed bread (CSB) is an important fermented wheat product, but controlled strategies for modulating its volatile profile remain limited. This study evaluated defined composite sourdoughs comprising

Indexed as

Chinese steamed breadcomposite sourdoughrefrigerated sponge-doughvolatile organic compounds

Identifiers

PMID42737308

DOI10.3390/foods15173064

PMCPMC13565299

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.