Evidence map›Paper›PMID 41683147›Full record

ArticleFoods (Basel, Switzerland)2026

Honeysuckle as a Bio-Enhancer in

Arzugul Ablimit, Yike Zhai, Mengxue Chen, Qing Sun, Wenbo Liu, Duchen Zhai, Lichao Dong, Ang Huang, Baoguo Sun, Chengtao Wang and 1 more

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2026. 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

11 authors.

Arzugul AblimitBeijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.ORCID 0000-0001-6936-0643
Yike ZhaiBeijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
Mengxue ChenBeijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
Qing SunBeijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
Wenbo LiuBeijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
Duchen ZhaiBeijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
Lichao DongBeijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
Ang HuangThe First Medical Center, Chinese People's Liberation Army General Hospital, Beijing 100853, China.
Baoguo SunBeijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
Chengtao WangBeijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
Chan ZhangBeijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.

Funding

Beijing Natural Science Foundation 7242030Beijing Nova Program 20240484599National Natural Science Foundation of China 32172185National Natural Science Foundation of China 32372298
6 · The paper itself

Abstract

Recently, co-fermentation of functional medicinal plants with fungi has emerged as a promising strategy to enhance the overall quality of fermented foods.

Indexed as

antioxidant activityco-fermentationfungalsecondary metabolitesvolatile flavor compounds

Identifiers

PMID41683147
PMCPMC12897098

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.