Evidence map›Paper›PMID 29089855›Full record

ArticleFood technology and biotechnology2017

Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of

Robert Duliński, Bożena Stodolak, Łukasz Byczyński, Aleksander Poreda, Anna Starzyńska-Janiszewska, Krzysztof Żyła

Abstract read
In one paragraph

Article in Food technology and biotechnology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing 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

4 citing papers in PubMed.

  1. Article
  2. Article
  3. Review
  4. Fermentation with EdibleMolecules (Basel, Switzerland) · 2020
    Article
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

6 authors.

Robert DulińskiDepartment of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow,
ul. Balicka 122, PL-30-149 Kraków, Poland.ORCID 0000-0002-0370-2556
Bożena StodolakDepartment of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow,
ul. Balicka 122, PL-30-149 Kraków, Poland.ORCID 0000-0003-4333-5700
Łukasz ByczyńskiDepartment of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow,
ul. Balicka 122, PL-30-149 Kraków, Poland.ORCID 0000-0001-8221-7120
Aleksander PoredaDepartment of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, PL-30-149 Kraków, Poland.ORCID 0000-0002-8255-2743
Anna Starzyńska-JaniszewskaDepartment of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow,
ul. Balicka 122, PL-30-149 Kraków, Poland.ORCID 0000-0003-1002-0227
Krzysztof ŻyłaDepartment of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow,
ul. Balicka 122, PL-30-149 Kraków, Poland.ORCID 0000-0002-9102-9524

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Flaxseed oil cake was subjected to fermentation with

Indexed as

flaxseed oil cakemineral availabilitymyo-inositol phosphatesphytatessolid-state fermentation

Identifiers

PMID29089855
PMCPMC5654425

What OpenQuestion holds

Textmetadata
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 OpenQuestion graph.