Bioturbation effect of artificial inoculation on the flavor metabolites and bacterial communities in the Chinese Mao-tofu fermentation.

Tongwei Guan, Shiyu Fu, Xiaotian Wu, Hao Yu, Ying Liu

Open access · goldAbstract read

In one paragraph

Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it

0cells of the map it votes in

2citing papers in PubMed

4.2field-weighted citation impact, top 7% of its field

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

2 citing papers in PubMed, 12 citations in OpenAlex.

Integrated Metagenomic and LC-MS/MS Analysis Reveals the Biogenic Amine-Producing Strains of Two Typical Chinese Traditional Fish Products: Fermented Mandarin Fish (Foods (Basel, Switzerland) · 2025
Article
Dynamic Changes in Physicochemical Properties and Microbial Diversity During the Fermentation of Mao-Tofu.Foods (Basel, Switzerland) · 2025
Article

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

5 authors at 1 institution in 1 country.

Tongwei GuanCollege of Food and Biological Engineering, Xihua University, Chengdu 610039, China.

Shiyu FuCollege of Food and Biological Engineering, Xihua University, Chengdu 610039, China.

Xiaotian WuCollege of Food and Biological Engineering, Xihua University, Chengdu 610039, China.

Hao YuHanyuan County Xige Mao-tofu Products Factory, Hanyuan 625300, China.

Ying LiuCollege of Food and Biological Engineering, Xihua University, Chengdu 610039, China.

Xihua University · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

A comparison between artificially inoculated Mao-tofu (CC) and naturally fermented Mao-tofu (MM) indicated that artificially adding

Indexed as

Amino acidsBacterial communityMao-tofuPacBio sequencingVolatile profile

Identifiers

PMID38304046

DOI10.1016/j.fochx.2024.101133

PMCPMC10832485

OpenAlexW4390746971

What Socratic holds

Textmetadata

LicenceCC BY

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 Socratic graph.