ArticleBiomolecules2020
Exploitation of Lactic Acid Bacteria and Baker's Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour.
Article in Biomolecules, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 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
29 citing papers in PubMed, 57 citations in OpenAlex.
- Co-fermentation ofFood chemistry: X · 2026Article
- Optimizing Magnesium Uptake in Lacticaseibacillus Rhamnosus To Advance Nutribiotic Strategies.Current microbiology · 2026Article
- Metagenomics and volatile metabolomics reveal microbial succession and its correlations with fruity flavor volatile compounds during Mianhua industrial processing.Food chemistry: X · 2026Article
- A Machine Learning Model to Reframe the Concept of Shelf-Life in Bakery Products: PDO Sourdough as a Technological Preservation Model.Foods (Basel, Switzerland) · 2025Article
- Coculture fermentation processes in wheat sourdough simulation media withApplied and environmental microbiology · 2025Article
- Bioconversion of FePharmaceuticals (Basel, Switzerland) · 2025Article
- Application of selected lactic acid bacteria isolates for bread production without baker's yeast.Food science and biotechnology · 2024Article
- Nutritional composition,Food chemistry: X · 2024Article
- Review
- Effects of Co-Fermentation ofFoods (Basel, Switzerland) · 2023Article
- Cardiometabolic Risk: Characteristics of the Intestinal Microbiome and the Role of Polyphenols.International journal of molecular sciences · 2023Review
- Plant-Based Dairy Alternatives-A Future Direction to the Milky Way.Foods (Basel, Switzerland) · 2023Review
- Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain ofFoods (Basel, Switzerland) · 2023Article
- Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs.Foods (Basel, Switzerland) · 2023Article
- The Effect of Co-Fermentation withFoods (Basel, Switzerland) · 2023Article
- Biofunctional soy-based sourdough for improved rheological properties during storage.Scientific reports · 2022Article
- The study of microbial diversity and volatile compounds in Tartary buckwheat sourdoughs.Food chemistry: X · 2022Article
- The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile.Insects · 2022Article
- Article
- Awareness, Knowledge, and Interest about Prebiotics-A Study among Romanian Consumers.International journal of environmental research and public health · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
Sourdough fermentation presents several advantageous effects in bread making, like improved nutritional quality and increased shelf life. Three types of experiments aimed to evaluate comparatively the efficiency of two
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.