ArticleFood science and biotechnology2018
Persimmon fruit enhanced quality characteristics and antioxidant potential of beer.
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. An erratum has been issued. Cited by 11 papers.
What it found
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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
11 citing papers in PubMed, 32 citations in OpenAlex.
- Research Progress on Raw Materials, Adjuncts, and Flavor Formation in Craft Beer.Foods (Basel, Switzerland) · 2026Review
- Effects of Loquat Juice Addition on Sensory Characteristics and Volatile Organic Compounds of Loquat Beer.Molecules (Basel, Switzerland) · 2024Article
- Physiological Mechanisms by Which the Functional Ingredients in Beer Impact Human Health.Molecules (Basel, Switzerland) · 2024Review
- Exploitation of Selected SourdoughFoods (Basel, Switzerland) · 2023Article
- Jambu Flower Extract (Plants (Basel, Switzerland) · 2023Article
- An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends.Molecules (Basel, Switzerland) · 2023Review
- Acetic Acid Bacteria in Sour Beer Production: Friend or Foe?Frontiers in microbiology · 2022Review
- FromNutrients · 2021Review
- A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds.Antioxidants (Basel, Switzerland) · 2021Review
- Nanoformulations to Enhance the Bioavailability and Physiological Functions of Polyphenols.Molecules (Basel, Switzerland) · 2020Review
- Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity.Biomolecules · 2020Review
Corrections and comments
- Erratum issued
Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Various adjuncts, including fruits, are added for flavoring beer, one of the most famous beverages in the world. The influence of persimmon fruit on antioxidant activities and quality characteristics of beer was investigated in this study. The antioxidant activities measured through DPPH and superoxide and hydroxyl anions scavenging potentials as well as total polyphenol contents of the persimmon-treated beer were significantly (
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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.