Evidence map›Paper›PMID 42904105›Full record

ArticleFood chemistry: X2026

Enhancing the flavor quality of

Zhuoya Xiang, Hongchun Liang, Qian Lai, Junlin Deng, Lu Gan, Yongqing Zhu, Chen Xia, Youmin Ying, Manyou Yu

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

9 authors.

Zhuoya XiangInstitute of Agro-Products Processing Science and Technology (Institute of Food Nutrition and Health), Sichuan Academy of Agricultural Sciences, 60 Shizishan Road, Chengdu, Sichuan 610066, China.
Hongchun LiangInstitute of Agro-Products Processing Science and Technology (Institute of Food Nutrition and Health), Sichuan Academy of Agricultural Sciences, 60 Shizishan Road, Chengdu, Sichuan 610066, China.
Qian LaiAgricultural Technology Extension Service Center of Gulin County, Gulin 646500, China.
Junlin DengInstitute of Agro-Products Processing Science and Technology (Institute of Food Nutrition and Health), Sichuan Academy of Agricultural Sciences, 60 Shizishan Road, Chengdu, Sichuan 610066, China.
Lu GanInstitute of Agro-Products Processing Science and Technology (Institute of Food Nutrition and Health), Sichuan Academy of Agricultural Sciences, 60 Shizishan Road, Chengdu, Sichuan 610066, China.
Yongqing ZhuInstitute of Agro-Products Processing Science and Technology (Institute of Food Nutrition and Health), Sichuan Academy of Agricultural Sciences, 60 Shizishan Road, Chengdu, Sichuan 610066, China.
Chen XiaInstitute of Agro-Products Processing Science and Technology (Institute of Food Nutrition and Health), Sichuan Academy of Agricultural Sciences, 60 Shizishan Road, Chengdu, Sichuan 610066, China.
Youmin YingCollege of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou 310014, China.
Manyou YuInstitute of Agro-Products Processing Science and Technology (Institute of Food Nutrition and Health), Sichuan Academy of Agricultural Sciences, 60 Shizishan Road, Chengdu, Sichuan 610066, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study systematically investigated the effects of solid-state fermentation by three fungal strains across different periods on

Indexed as

Bioactive componentsFermentationFlavor analysisPenthorum chinense leavesTaste analysis

Identifiers

PMID42904105
PMCPMC13682053

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.