ArticleFoods (Basel, Switzerland)2020
Phytic Acid in Brown Rice Can Be Reduced by Increasing Soaking Temperature.
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 7 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
7 citing papers in PubMed, 28 citations in OpenAlex.
- Comparative Evaluation of Germination Methods on the Nutritional and Sensory Profile ofFoods (Basel, Switzerland) · 2026Article
- Discovery of p-Coumaric Acid as a Candidate Cholesterol-Lowering Factor in Germinated Brown Rice via Untargeted Metabolomics Combined with a Cholesterol-Induced HepG2 Cell Model.Foods (Basel, Switzerland) · 2026Article
- Chemical inhibition of INO1 reduces phytic acid in rice and wheat grains for enhanced micronutrient bioavailability.Nature food · 2026Article
- Wheat Bran-Derived Zinc Phytate Mitigates Hepatic Inflammation and Metabolic Disorders Associated with Gut Microbiota-FXR-PGC-1α Signaling in High-Fat Diet-Fed C57BL/6J Mice.Foods (Basel, Switzerland) · 2025Article
- Plant-Based Diet and Risk of Iron-deficiency Anemia. A Review of the Current Evidence and Implications for Preventive Strategies.Current nutrition reports · 2025Review
- Enhancing micronutrient absorption through simultaneous fortification and phytic acid degradation.Food science and biotechnology · 2023Article
- Innovative Processing Technologies for Developing Functional Ingredients and Food Products with Health Benefits from Grains.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
Phytic acid (PA) is a storage form of phosphorus in seeds. Phytase enzyme is activated at germination and hydrolyses PA into
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.