ArticleFrontiers in microbiology2018
Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by
Article in Frontiers in microbiology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 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
21 citing papers in PubMed, 54 citations in OpenAlex.
- The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations.Applied and environmental microbiology · 2025Article
- Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread.Foods (Basel, Switzerland) · 2024Article
- Feasibility of using volatile urine fingerprints for the differentiation of sexually transmitted infections.Applied microbiology and biotechnology · 2023Article
- Fermented Kamut Sprout Extract Decreases Cell Cytotoxicity and Increases the Anti-Oxidant and Anti-Inflammation Effect.Foods (Basel, Switzerland) · 2023Article
- Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy.Foods (Basel, Switzerland) · 2023Article
- Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain ofFoods (Basel, Switzerland) · 2023Article
- Design and Volatile Compound Profiling of Starter Cultures for Yogurt Preparation.Foods (Basel, Switzerland) · 2023Article
- Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread.Foods (Basel, Switzerland) · 2022Article
- The investigation on the characteristic metabolites ofCurrent research in food science · 2022Article
- Nutritional and Chemical-Physical Characterization of Fresh PastaFoods (Basel, Switzerland) · 2021Article
- Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread-A Review.International journal of molecular sciences · 2021Review
- Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread.Foods (Basel, Switzerland) · 2021Article
- Effect of alkylresorcinols on the formation of Nε-(carboxymethyl)lysine and sensory profile of wheat bread.Food science & nutrition · 2021Article
- Probiotic Properties and Antioxidant Activities ofFoods (Basel, Switzerland) · 2020Article
- A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables.Microorganisms · 2020Review
- Study of theFrontiers in microbiology · 2020Article
- Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa.Food science & nutrition · 2019Article
- Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy.Frontiers in microbiology · 2019Article
- Volatile Flavor Compounds Profile and Fermentation Characteristics of Milk Fermented byFrontiers in microbiology · 2019Article
- Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread.Frontiers in microbiology · 2019Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study identified the odor-active compounds and the qualitative characteristics of doughs from "ancient" grains flours fermented by lactic acid bacteria. For this purpose doughs made with quinoa and Kamut® flours have been produced and inoculated with strains belonging to the species
Indexed as
Identifiers
What OpenQuestion holds
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.