Evidence map›Paper›PMID 40428539›Full record

ArticleFoods (Basel, Switzerland)2025

Effects of Glutathione-Enriched Inactive Dry Yeast on the Flavor Profile of Kiwi Wine.

Zhibo Yang, Chuan Song, Qiuyu Lan, Bin Hu, Zonghua Ao, Suyi Zhang, Junni Tang, Xin Du, Chenglin Zhu, Luca Laghi

Abstract read
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. 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

10 authors.

Zhibo YangCollege of Pharmacy and Food, Southwest Minzu University, Chengdu 610041, China.
Chuan SongLuzhou Laojiao Co., Ltd., Luzhou 646000, China.ORCID 0000-0003-1373-3361
Qiuyu LanDepartment of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy.
Bin HuCollege of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
Zonghua AoLuzhou Laojiao Co., Ltd., Luzhou 646000, China.
Suyi ZhangLuzhou Laojiao Co., Ltd., Luzhou 646000, China.
Junni TangCollege of Pharmacy and Food, Southwest Minzu University, Chengdu 610041, China.ORCID 0000-0001-7442-2394
Xin DuCollege of Chemistry and Life Sciences, Chengdu Normal University, Chengdu 611130, China.
Chenglin ZhuCollege of Pharmacy and Food, Southwest Minzu University, Chengdu 610041, China.ORCID 0000-0003-3486-1936
Luca LaghiDepartment of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy.ORCID 0000-0003-1593-7376

Funding

Fundamental Research Funds for the Central Universities Southwest Minzu University ZYN2025083Luzhou Laojiao Postdoctoral Research Program NoneNatural Science Foundation of Sichuan Province 2024NSFSC0364
6 · The paper itself

Abstract

This study aimed to explore the influence of glutathione-enriched inactive dry yeast (g-IDY) addition on the changes in aroma and taste compounds in kiwi wine (KW), produced from green-, red-, and yellow-flesh kiwifruits. In total, 42 aroma compounds and 67 taste compounds were characterized using GC-IMS and

Indexed as

aroma compoundsglutathione-enriched inactive dry yeastkiwi winemultivariate analysistaste compounds

Identifiers

PMID40428539
PMCPMC12111175

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.