Evidence map›Paper›PMID 42835579›Full record

ArticleFood chemistry: X2026

Associations between microbial community succession and volatile flavor dynamics during traditional Huizhou Mao-tofu fermentation.

Mingming Qi, Tingting Jia, Fengyao Pan, Mengying Ren, Junshun Zhang, Shoubao Yan

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

6 authors.

Mingming QiSchool of Biological Engineering, Huainan Normal University, Huainan, 232038, Anhui, China.
Tingting JiaSchool of Biological Engineering, Huainan Normal University, Huainan, 232038, Anhui, China.
Fengyao PanSchool of Biological Engineering, Huainan Normal University, Huainan, 232038, Anhui, China.
Mengying RenSchool of Biological Engineering, Huainan Normal University, Huainan, 232038, Anhui, China.
Junshun ZhangSchool of Biological Engineering, Huainan Normal University, Huainan, 232038, Anhui, China.
Shoubao YanSchool of Biological Engineering, Huainan Normal University, Huainan, 232038, Anhui, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Mao-tofu is a traditional fermented soybean product, yet the relationships between microbial succession and flavor evolution remain poorly understood. This study systematically characterized bacterial and fungal succession alongside volatile flavor changes during traditional Huizhou Mao-tofu fermentation. The initial Suanjiangshui (SW) was dominated by

Indexed as

Fermentation stagesHuizhou Mao-tofuMicrobial successionVolatile flavor compounds

Identifiers

PMID42835579
PMCPMC13635517

What OpenQuestion holds

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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.