ArticleFood science and biotechnology2018
Increased antioxidative and nitric oxide scavenging activity of ginseng marc fermented by
Article in Food science and biotechnology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 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
12 citing papers in PubMed, 24 citations in OpenAlex.
- Impact of Bacterial Fermentation on Phytochemical Profile and Bioactivity ofInternational journal of food science · 2026Article
- Application of probiotic bacteria in ginsenoside bioconversion and enhancing its health-promoting benefits: a review.Food science and biotechnology · 2025Review
- Assessment ofFood technology and biotechnology · 2024Article
- Microbiota regulation by differentFood science and biotechnology · 2023Article
- Impact of Fermentation and Pasteurization on the Physico-Chemical and Phytochemical Composition ofFoods (Basel, Switzerland) · 2023Article
- Fermentative effects by probioticFood science and biotechnology · 2023Article
- Effect of Ginseng Powder Supplementation on the Physicochemical Properties, Antioxidant Capacity, and Sensory Characteristics of Cream Soup.Foods (Basel, Switzerland) · 2022Article
- Antioxidant Activity and Inhibitory Effect on Nitric Oxide Production of Hydroponic Ginseng Fermented withAntioxidants (Basel, Switzerland) · 2021Article
- Antioxidant Effect and Sensory Evaluation of Yogurt Supplemented with Hydroponic Ginseng Root Extract.Foods (Basel, Switzerland) · 2021Article
- Improved Antioxidant, Anti-inflammatory, and Anti-adipogenic Properties of Hydroponic Ginseng Fermented byMolecules (Basel, Switzerland) · 2019Article
- Physiochemical Analysis, Antioxidant Effects, and Sensory Characteristics of Quark Cheese Supplemented with Ginseng Extract.Food science of animal resources · 2019Article
- Comparative study on anti-oxidative and anti-inflammatory properties of hydroponic ginseng and soil-cultured ginseng.Food science and biotechnology · 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 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to improve the antioxidant and nitric oxide scavenging activities of ginseng marc fermented by
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.