ArticleAntioxidants (Basel, Switzerland)2019
Solid-State Yeast Fermented Wheat and Oat Bran as A Route for Delivery of Antioxidants.
Article in Antioxidants (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 41 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.
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Who cites it
41 citing papers in PubMed, 119 citations in OpenAlex.
- Two-Stage Sequential Fermentation of Oat Drink UsingFood science & nutrition · 2026Article
- Mechanistic elucidation ofFood chemistry: X · 2026Article
- Nypa fruticans wurmb (Mangrove Palm) Fruit Kernel: Effect on physicochemical, sensory evaluation and shelf-life of wheat biscuits.PloS one · 2026Article
- Evaluation of flavor properties in rice bran by solid-state fermentation with yeast.Food chemistry: X · 2025Article
- Solid-State Fermentation of Wheat Bran withAntioxidants (Basel, Switzerland) · 2024Article
- Editorial: Organic waste and by-products: derived compounds as functional agents from fermentation processes.Frontiers in nutrition · 2024Article
- Overview of the Sustainable Valorization of Using Waste and By-Products in Grain Processing.Foods (Basel, Switzerland) · 2023Review
- Enrichment of a Plant Feedstuff Mixture's Nutritional Value through Solid-State Fermentation.Animals : an open access journal from MDPI · 2023Article
- Solid-State Fermentation as Green Technology to Improve the Use of Plant Feedstuffs as Ingredients in Diets for European Sea Bass (Animals : an open access journal from MDPI · 2023Article
- Fermented Oats as a Novel Functional Food.Nutrients · 2023Review
- Nutritional, functional, and sensorial properties of oat milk produced by single and combined acid, alkaline, α-amylase, and sprouting treatments.Food science & nutrition · 2023Article
- Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review.Foods (Basel, Switzerland) · 2023Review
- Wheat and Rice beyond Phenolic Acids: Genetics, Identification Database, Antioxidant Properties, and Potential Health Effects.Plants (Basel, Switzerland) · 2022Review
- Natural Polyphenol Recovery from Apple-, Cereal-, and Tomato-Processing By-Products and Related Health-Promoting Properties.Molecules (Basel, Switzerland) · 2022Review
- Integrated Technology for Cereal Bran Valorization: Perspectives for a Sustainable Industrial Approach.Antioxidants (Basel, Switzerland) · 2022Review
- Polysaccharide-Based Edible Gels as Functional Ingredients: Characterization, Applicability, and Human Health Benefits.Gels (Basel, Switzerland) · 2022Review
- Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits.Foods (Basel, Switzerland) · 2022Review
- Effects of Solid-State Fermented Wheat Bran on Growth Performance, Immune Function, Intestinal Morphology and Microflora in Lipopolysaccharide-Challenged Broiler Chickens.Animals : an open access journal from MDPI · 2022Article
- Awareness, Knowledge, and Interest about Prebiotics-A Study among Romanian Consumers.International journal of environmental research and public health · 2022Article
- Yeast Protein as an Easily Accessible Food Source.Metabolites · 2022Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 2 institutions in 1 country.
Funding
Abstract
The purpose of our study was to evaluate the potential of solid-state yeast fermentation (SSYF) in improving the phenolic acid content and composition, and the antioxidant activity of commercial wheat bran (WB) and oat bran (OB). The ultrasound-assisted methanolic extracts were compared for their total phenolic content (TPC), phenolics composition, and in vitro antioxidant activity in order to study the effect of fermentation time on the chemical profile and activity of bioactive compounds. The comparative analysis revealed significant differences (
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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.