ArticleFood science & nutrition2020
Plant-based proteinaceous snacks: Effect of fermentation and ultrasonication on end-product characteristics.
Article in Food science & nutrition, 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
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
9 citing papers in PubMed.
- Valorization of Dairy and Fruit/Berry Industry By-Products to Sustainable Marinades for Broilers' Wooden Breast Meat Quality Improvement.Foods (Basel, Switzerland) · 2024Article
- Changes in Spirulina's Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation.Toxins · 2023Article
- Biotransformation of gluten-free composite flour mediated by probioticsFrontiers in nutrition · 2023Article
- Combined Thermomechanical-Biological Treatment for Corn By-Product Valorization into Added-Value Food (Feed) Material.Plants (Basel, Switzerland) · 2022Article
- Bread Sourdough Lactic Acid Bacteria-Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed.Foods (Basel, Switzerland) · 2022Review
- Chemical Safety and Quality Attributes of Dried Sausage Snacks Stored in Modified Atmosphere.International journal of food science · 2022Article
- Effect of solid-state fermentation and ultrasonication processes on antimicrobial and antioxidant properties of algae extracts.Frontiers in nutrition · 2022Article
- Combination of Extrusion and Fermentation withToxins · 2021Article
- Plant-based proteinaceous snacks: Effect of fermentation and ultrasonication on end-product characteristics.Food science & nutrition · 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
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The study aimed at the development of a sufficient technology to improve sensory, textural, physical, and microbiological properties of peas snacks (Ps) using solid-state fermentation (SSF) and submerged fermentation (SMF) with two different lactic acid bacteria (LAB) strains (
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.