Evidence map›Paper›PMID 41375940›Full record

ArticleFoods (Basel, Switzerland)2025

Genetic Algorithm-Driven Optimization of Mixed-Strain Fermentation for Improving the Physicochemical, Antioxidant, and Sensory Properties of Wampee (

Xianquan Zhong, Lin Zhang, Rong Liu, Hua Chen, Zhiheng Zhao, Xiaonuo Li, Kun Cai, Weimin Zhang, Xiaoping Hu, Xue Lin

Erratum issuedAbstract 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. An erratum has been issued. 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

5 · Who and what money

Authors and funding

10 authors.

Xianquan ZhongSchool of Food Science and Engineering, Hainan University, Haikou 570228, China.
Lin ZhangSchool of Food Science and Engineering, Hainan University, Haikou 570228, China.
Rong LiuDepartment of Nutrition and Health, Key Laboratory of Functional Dairy, China Agricultural University, Beijing 100083, China.
Hua ChenSchool of Food Science and Engineering, Hainan University, Haikou 570228, China.
Zhiheng ZhaoSchool of Food Science and Engineering, Hainan University, Haikou 570228, China.
Xiaonuo LiSchool of Food Science and Engineering, Hainan University, Haikou 570228, China.
Kun CaiSchool of Food Science and Engineering, Hainan University, Haikou 570228, China.
Weimin ZhangSchool of Food Science and Engineering, Hainan University, Haikou 570228, China.
Xiaoping HuSchool of Food Science and Engineering, Hainan University, Haikou 570228, China.
Xue LinSchool of Food Science and Engineering, Hainan University, Haikou 570228, China.

Funding

Hainan Provincial Natural Science Foundation of China 321RC1030Hainan Provincial Natural Science Foundation of China 321RC1075National Natural Science Foundation of China 32060513National Natural Science Foundation of China 32460562
6 · The paper itself

Abstract

The potential of lactic acid bacteria (LAB) to enhance fruit juice is well known; however, the optimal fermentation strategy for wampee juice (WJ), considering its physicochemical and sensory characteristics and antioxidant activity, remains to be explored. For WJ fermentation, a co-culture of three LAB strains-

Indexed as

genetic algorithmlactic acid bacteriamixed fermentationphysicochemical and sensory propertiesvolatile compoundswampee juice

Identifiers

PMID41375940
PMCPMC12692224

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.