ArticleNutrients2020
Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew 'Cheese' Product Using a Quinoa-Based Rejuvelac Starter Culture.
Article in Nutrients, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 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
13 citing papers in PubMed.
- Potential Use of Hazelnut Beverage in Water Kefir Fermentation: Effects of Sugar Addition on Physicochemical, Microbiological, Rheological, Bioactive, Volatile, and Allergenic Properties.Journal of food science · 2026Article
- Microbial fermentation as a strategy for the abatement of peanut allergens.Applied and environmental microbiology · 2026Review
- Assessing Food Safety Risks in Homemade Fermented Beverages: A Case Study with Quinoa Rejuvelac.Life (Basel, Switzerland) · 2026Article
- Emergence of Fusarium oxysporum infection in farmed Labeo rohita: Isolation, growth requirements, antifungal response, and pathogenic potential.Veterinary research communications · 2026Article
- Proteomic characterization of peanut flour fermented byHeliyon · 2024Article
- The effect of seed germination andApplied and environmental microbiology · 2024Article
- Wheat and Wheat-Derived Beverages: A Comprehensive Review of Technology, Sensory, Biological Activity, and Sustainability.Preventive nutrition and food science · 2023Review
- Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives.Foods (Basel, Switzerland) · 2023Review
- Long-Duration Space Travel Support Must Consider Wider Influences to Conserve Microbiota Composition and Function.Life (Basel, Switzerland) · 2022Review
- Fermentation of plant-based dairy alternatives by lactic acid bacteria.Microbial biotechnology · 2022Review
- Legumes as basic ingredients in the production of dairy-free cheese alternatives: a review.Journal of the science of food and agriculture · 2022Review
- Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate.Current research in food science · 2021Article
- Biotransformation of Flaxseed Oil Cake into Bioactive Camembert-Analogue Using Lactic Acid Bacteria,Microorganisms · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors.
Funding
Abstract
Fermentation has been applied to a multitude of food types for preservation and product enhancing characteristics. Interest in the microbiome and healthy foods makes it important to understand the microbial processes involved in fermentation. This is particularly the case for products such as fermented cashew (
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.