ArticleFoods (Basel, Switzerland)2020
Design and Characterization of a Novel Fermented Beverage from Lentil Grains.
Article 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 15 papers.
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The trial behind it
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Who cites it
15 citing papers in PubMed.
- Development of Fermented Beverages from Whole Lentils and Lentil Flour: A Comparative Study of Microbiological, Functional, and Sensory Profiles.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- A Review of Processing, Marketing, and Demographic Influence on Consumer Perception of Pulse Milk- Insights From Traditional and AI-Facilitated Research.Journal of food science · 2025Review
- Ultra-processed plant-based analogs: Addressing the challenging journey toward health and safety.Journal of food science · 2024Review
- Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review.Foods (Basel, Switzerland) · 2024Review
- Licuri Kernel (Foods (Basel, Switzerland) · 2024Article
- Nutritional and Nutraceutical Properties of Selected Pulses to Promote Gluten-Free Food Products.Plant foods for human nutrition (Dordrecht, Netherlands) · 2023Review
- Production and characterization of nondairy gluten-free fermented beverage based on buckwheat and lentil.Food science & nutrition · 2023Article
- Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives.Foods (Basel, Switzerland) · 2023Review
- Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters.Foods (Basel, Switzerland) · 2022Article
- Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts.Foods (Basel, Switzerland) · 2022Article
- Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling.Frontiers in microbiology · 2022Article
- Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics.Microorganisms · 2021Review
- Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation.Foods (Basel, Switzerland) · 2021Article
- Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges.Foods (Basel, Switzerland) · 2021Article
- Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
The experimental activities carried out in this study aimed at designing a lentil-based beverage rich in soluble and digestible proteins. In order to extract soluble proteins, lentil grains were soaked in water overnight, blended, treated with proteolytic enzymes and fermented with
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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.