Evidence map›Paper›PMID 40077478›Full record

ArticleFoods (Basel, Switzerland)2025

Dynamic Changes in Physicochemical Properties and Microbial Diversity During the Fermentation of Mao-Tofu.

Dongqi Li, Yaqiong Wan, Xiaohan Zhou, Juanjuan Cheng, Jieping Zhang, Jianghua Cheng, Yayuan Xu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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

7 authors.

Dongqi LiInstitute of Agro-Products Processing, Anhui Academy of Agricultural Sciences, Hefei 230001, China.
Yaqiong WanInstitute of Agro-Products Processing, Anhui Academy of Agricultural Sciences, Hefei 230001, China.
Xiaohan ZhouSchool of Life Sciences, Anhui Agricultural University, Hefei 230036, China.
Juanjuan ChengSchool of Life Sciences, Anhui Agricultural University, Hefei 230036, China.
Jieping ZhangSchool of Life Sciences, Anhui Agricultural University, Hefei 230036, China.
Jianghua ChengInstitute of Agro-Products Processing, Anhui Academy of Agricultural Sciences, Hefei 230001, China.
Yayuan XuInstitute of Agro-Products Processing, Anhui Academy of Agricultural Sciences, Hefei 230001, China.

Funding

Key genetic technologies research and development program of Hefei 2021GJ075the Major Science and Technology Project of Anhui Province 202003b06020027Young Talents Program of Anhui Academy of Agricultural Science No. QNYC-202122
6 · The paper itself

Abstract

Mao-tofu is famous for its unique flavour and texture in Anhui Province, China. The physicochemical properties and microbial diversity of Mao-tofu during different fermentation periods were studied. The pH of the tofu was acidic, the moisture gradually decreased, and the hardness, viscosity, and chewiness gradually increased, while the elasticity gradually decreased. Among these, changes in volatiles and synergistic effects of proteins, peptides, and free amino acids (FAAs) affect the flavour of Mao-tofu. Histamine had the highest concentration among all biogenic amine (BA) during the whole fermentation process. A microbial community analysis showed that

Indexed as

biogenic aminesfree amino acidsMao-tofumicrobial community

Identifiers

PMID40077478
PMCPMC11898709

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.