ArticleFrontiers in microbiology2020
Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours.
Article in Frontiers in microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers, 1 of them a synthesis that pooled it.
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
18 citing papers in PubMed, 1 synthesis or guideline pooled it, 50 citations in OpenAlex.
- Finger millet and soybean as functional ingredients in next-generation fermented foods: a review of nutritional, technological, and health-promoting perspectives.Frontiers in nutrition · 2026Pooled it
- Biotechnological Modulation of Legumes via Fermentation: Impacts on Nutrient Bioaccessibility, Glycemic Index, and Antinutrients-A Scoping Review.Foods (Basel, Switzerland) · 2026Review
- Comparison of Storage Stability and In Vitro Digestion of Rice Flour-Based Yogurt Alternatives Made withFoods (Basel, Switzerland) · 2025Article
- Unlocking microbial interactions: Multi-Plant-based-substrate fermentation with water kefir starters for functional beverage innovation.Current research in food science · 2025Article
- Refractory Celiac Disease: What the Gastroenterologist Should Know.International journal of molecular sciences · 2024Review
- Enhanced production of gamma-aminobutyric acid in fermented carrot juice by utilizing pectin hydrolysate derived from pomegranate waste.Food science & nutrition · 2024Article
- Contributions of Gamma-Aminobutyric Acid (GABA) Produced by Lactic Acid Bacteria on Food Quality and Human Health: Current Applications and Future Prospects.Foods (Basel, Switzerland) · 2024Review
- Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters.Foods (Basel, Switzerland) · 2024Article
- Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits.Foods (Basel, Switzerland) · 2024Review
- Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation usingFrontiers in nutrition · 2024Article
- Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization.Foods (Basel, Switzerland) · 2023Article
- 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
- Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation.Foods (Basel, Switzerland) · 2022Review
- Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues.Foods (Basel, Switzerland) · 2022Review
- Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics.Microorganisms · 2021Review
- Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages.Microorganisms · 2021Review
- Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges.Foods (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Aiming at meeting consumers' requirements for healthy foods, dietary needs (vegetarianism, lactose- and gluten-free), as well as the nutrition recommendations of the Health Authorities in terms of protein, fibers and bioactive compounds, the present study proposes a novel yogurt-style snack made with plant-derived ingredients. The biotechnological protocol includes the fermentation of a thermal-treated blend of cereal and legume flours by the selected lactic acid bacteria (LAB)
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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.