Evidence map›Paper›PMID 39767036›Full record

ArticleFoods (Basel, Switzerland)2024

Effects of Lactic Acid Bacteria Fermentation and In Vitro Simulated Digestion on the Bioactivities of Purple Sweet Potato Juice.

Yingjia Tong, Zeqing Wang, Qunyi Tong, Yutong Liu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Co-fermentation ofFood chemistry: X · 2025
    Article
  2. Article
  3. 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

4 authors.

Yingjia TongSchool of Life Sciences and Health Engineering, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
Zeqing WangState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Qunyi TongState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.ORCID 0000-0003-3667-3111
Yutong LiuState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Funding

the Fundamental Research Funds for the Central Universities JUSRP123043the Wuxi Science and Technology Development Fund Project K20231042
6 · The paper itself

Abstract

The effects of lactic acid bacteria fermentation and in vitro simulated digestion on phenolic bioavailability, phenolic bioavailability, and antioxidant activity of purple sweet potato juice (PSPJ) were investigated. The PSPJ was fermented by

Indexed as

antioxidant activitybioaccessibility and bioavailabilityin vitro simulated digestionlactic acid bacteriaphenols bioactivitiespurple sweet potato juice

Identifiers

PMID39767036
PMCPMC11675301

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.