ArticleFoods (Basel, Switzerland)2020
Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter.
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 9 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
9 citing papers in PubMed.
- Metabolite-Pool Networks and Biological-Non-Enzymatic Synergy in Volatile Flavor Formation by Lactic Acid Bacteria in Fermented Foods: A Review.Foods (Basel, Switzerland) · 2026Review
- Development of Functional Sourdough Bread UsingFood science & nutrition · 2025Article
- Influence ofSustainable microbiology · 2025Article
- Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru.Foods (Basel, Switzerland) · 2024Article
- Identification of the Microbiota in Coconut Water, Kefir, Coconut Water Kefir and Coconut Water Kefir-Fermented Sourdough Using Culture-Dependent Techniques and Illumina-MiSeq Sequencing.Microorganisms · 2024Article
- Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams.Foods (Basel, Switzerland) · 2023Article
- Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production.Microorganisms · 2022Review
- Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits.Frontiers in microbiology · 2022Review
- Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts.Foods (Basel, Switzerland) · 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
4 authors.
Funding
Abstract
There is a recognized need for formulating functional food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle objective of this study was to investigate the use of a coconut water kefir-based fermentation starter culture using
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.