ReviewFoods (Basel, Switzerland)2020
Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 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.
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Who cites it
22 citing papers in PubMed, 60 citations in OpenAlex.
- No Difference in Tolerance between Wheat and Spelt Bread in Patients with Suspected Non-Celiac Wheat Sensitivity.Nutrients · 2022Trial
- Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.Food & function · 2026Article
- The rise of plant-based milk alternatives: exploring nutritional, health, and sustainability impacts.Food chemistry: X · 2026Review
- Health benefits of fermented foods: a strategic roadmap from the PIMENTO initiative.Frontiers in nutrition · 2026Review
- Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.bioRxiv : the preprint server for biology · 2025Article
- Advances in Food Processing Techniques for Allergenicity Reduction and Allergen Identification.Foods (Basel, Switzerland) · 2025Review
- Research Progress on Probiotics in Alleviating Cow's Milk Allergy: A Review.Foods (Basel, Switzerland) · 2025Review
- Legume Proteins in Food Products: Extraction Techniques, Functional Properties, and Current Challenges.Foods (Basel, Switzerland) · 2025Review
- Microbial Strains in Fermented Dairy: Unlocking Biofunctional Properties and Health Benefits.International journal of food science · 2025Review
- Proteomic characterization of peanut flour fermented byHeliyon · 2024Article
- The Evaluation of Different Bacteriocinogenic Bacillus spp. with Activity Against Staphylococcus spp. and Their Beneficial and/or Hazardous Properties.Probiotics and antimicrobial proteins · 2024Article
- Complementary Feeding Practices: Recommendations of Pediatricians for Infants with and without Allergy Risk.Nutrients · 2024Article
- Health benefits and risks of fermented foods-the PIMENTO initiative.Frontiers in nutrition · 2024Review
- The Differences in Protein Degradation and Sensitization Reduction of Mangoes between Juices and Pieces Fermentation.Foods (Basel, Switzerland) · 2023Article
- Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects.Foods (Basel, Switzerland) · 2023Review
- Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives.Foods (Basel, Switzerland) · 2023Review
- The prevalence of IgG antibodies against milk and milk antigens in patients with multiple sclerosis.Frontiers in immunology · 2023Article
- Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential.Foods (Basel, Switzerland) · 2022Review
- Consumption of Yeast-Fermented Wheat and Rye Breads Increases Colitis and Mortality in a Mouse Model of Colitis.Digestive diseases and sciences · 2022Article
- Review
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 2 countries.
Funding
Abstract
Food allergy is an IgE-mediated abnormal response to otherwise harmless food proteins, affecting between 5% and 10% of the world preschool children population and 1% to 5% adults. Several physical, chemical, and biotechnological approaches have been used to reduce the allergenicity of food allergens. Fermentation processes that contribute to technological and desirable changes in taste, flavor, digestibility, and texture of food products constitute one of these approaches. Lactic acid bacteria (LAB), used as starter cultures in dairy products, are a subject of increasing interest in fermentation of plant proteins. However, the studies designed to assess the impact of LAB on reduction of allergenicity of seed proteins are at an early stage. This review presents the current knowledge on food fermentation, with a focus on seed proteins that are increasingly used as ingredients, and its impacts on food potential allergenicity.
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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.