Food-polysaccharide utilization via in vitro fermentation: microbiota, structure, and function
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Polysaccharides produced during fermentation can impart a rich flavor to food.
“The polysaccharides produced during fermentation can impart a rich flavor to food [75].”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [75]
Cites
Aslam, H., Green, J., Jacka, F. N., Collier, F., Berk, M., Pasco, J., & Dawson, S. L. (2020) · Nutritional Neuroscience · doi:10.1080/1028415x.2018.1544332 · Cited by 179 · see citing works
Struyf, N., Laurent, J., Verspreet, J., Verstrepen, K. J., & Courtin, C. M. (2017) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.7b02793 · Cited by 89 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Ge, Y., Wu, Y., Aihaiti, A., Wang, L., Wang, Y., Xing, J., Zhu, M., & Hong, J. (2025) · Microorganisms · doi:10.3390/microorganisms13030477 · Cited by 49 · see citing works
- Authors
- Miao, W., Li, N., & Wu, J.-L.
- Affiliations
- Macau University of Science and Technology (MO)
- Corresponding author
- Wu, Jian-Lin
- ORCID
- Venue
- Current Opinion in Food Science
- Publisher
- Elsevier BV
- Published
- 2022-12
- Volume
- 48
- Pages
- 100911
- ISSN
- 2214-7993 (ISSN-L)
- OpenAlex
- W4291278348
- Cited by
- 34
- References
- 2
- Citations by year
- 2026: 4 · 2025: 13 · 2024: 12 · 2023: 4 · 2022: 1
- FWCI
- 0.69
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Current Opinion in Food Science (publishedVersion)
- Funders
- Fundo para o Desenvolvimento das Ciências e da Tecnologia (0001/2020/AKP, 0025/2021/A1)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
- Keywords
- food polysaccharides, in vitro fermentation, gut microbiota, polysaccharide degradation, fermented foods, flavor compounds, metabolites
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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