ReviewRecent patents on food, nutrition & agriculture2012
Fermented foods: patented approaches and formulations for nutritional supplementation and health promotion.
Review in Recent patents on food, nutrition & agriculture, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 34 papers.
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.
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.
Who cites it
34 citing papers in PubMed.
- GC-MS-Based Metabolomic Insights Into Fermentation-Induced Bioactive Compounds and Metabolic Health-Related Activities of White Corn Steep Liquor.Food science & nutrition · 2026Article
- Gut microbiome-mediated bioactive ingredients and health benefits of medicinal and edible fermented products: A comprehensive review.Folia microbiologica · 2026Review
- From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems.Foods (Basel, Switzerland) · 2025Review
- Limosilactobacillus reuteri fermented brown rice alleviates anxiety improves cognition and modulates gut microbiota in stressed mice.NPJ science of food · 2025Article
- Exploring the Therapeutic Potential of Gamma-Aminobutyric Acid in Stress and Depressive Disorders through the Gut-Brain Axis.Biomedicines · 2023Review
- Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product.Foods (Basel, Switzerland) · 2023Article
- Identifying Plasma and Urinary Biomarkers of Fermented Food Intake and Their Associations with Cardiometabolic Health in a Dutch Observational Cohort.Journal of agricultural and food chemistry · 2023Observational
- Miso: A traditional nutritious & health-endorsing fermented product.Food science & nutrition · 2022Review
- Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential.Foods (Basel, Switzerland) · 2022Review
- Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits.Foods (Basel, Switzerland) · 2022Review
- Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity.Foods (Basel, Switzerland) · 2022Review
- Lipoteichoic Acid fromNutrients · 2022Article
- Fermented foods and cardiometabolic health: Definitions, current evidence, and future perspectives.Frontiers in nutrition · 2022Review
- Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota.Foods (Basel, Switzerland) · 2021Review
- Prevalence of fermented foods in the Dutch adult diet and validation of a food frequency questionnaire for estimating their intake in the NQplus cohort.BMC nutrition · 2020Article
- Update of Probiotics in Human World: A Nonstop Source of Benefactions till the End of Time.Microorganisms · 2020Review
- Effects of graded levels of microbial fermented or enzymatically treated dried brewer's grains on growth, digestive and nutrient transporter genes expression and cost effectiveness in broiler chickens.BMC veterinary research · 2020Article
- In Silico Comparison Shows that the Pan-Genome of a Dairy-Related Bacterial Culture Collection Covers Most Reactions Annotated to Human Microbiomes.Microorganisms · 2020Article
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Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
Fermentation has had a long history in human food production and consumption. Fermented foods and beverages can comprise anywhere between 5-40% of the human diet in some populations. Not only is this process beneficial for extending shelf-life for foods and beverages, but also fermentation can enhance nutritional properties in a safe and effective manner. In many developed countries, traditional methods are now replaced with specific technologies for production of fermented foods, and an emerging industrial practice allows for higher quality standardization of food products in the market place. Due to changes in fermentation processes and the increased consumption of these products, a detailed review of recent patents involving fermented foods and beverages and their impact on health is warranted. Fermented food products that can enhance nutrition, improve health, and prevent disease on a global level will require consistent fermentation methods, evaluation of nutritional compositions, and food safety testing. This review is intended to guide the development of fermented foods for enhanced human health benefits and suggests the need for multidisciplinary collaborations and structural analysis across the fields of food science, microbiology, human nutrition, and biomedical sciences.
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Registered trials
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 OpenQuestion graph.