ArticleJournal of food science and technology2019
Application of antifungal lactobacilli in combination with coatings based on apple processing by-products as a bio-preservative in wheat bread production.
Article in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 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
9 citing papers in PubMed.
- Sourdough Microbiota for Improving Bread Preservation and Safety: Main Directions and New Strategies.Foods (Basel, Switzerland) · 2025Review
- Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat.Foods (Basel, Switzerland) · 2023Article
- The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread.Foods (Basel, Switzerland) · 2023Article
- Biopreservation of Wild Edible Mushrooms (Foods (Basel, Switzerland) · 2022Article
- Bread Sourdough Lactic Acid Bacteria-Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed.Foods (Basel, Switzerland) · 2022Review
- A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies.Foods (Basel, Switzerland) · 2022Review
- Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review.Frontiers in microbiology · 2022Article
- Apple Pomace as a Sustainable Substrate in Sourdough Fermentation.Frontiers in microbiology · 2021Article
- Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation.Microorganisms · 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
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study various coatings from apple press cake (AP) with immobilized antifungal bacterial cells were used for bread surface treatment to increase anti-moulding effect. The antifungal effect and technological properties of newly isolated
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.