ArticleFoods (Basel, Switzerland)2021
Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 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
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Who cites it
12 citing papers in PubMed, 25 citations in OpenAlex.
- Bioactive Peptides from Andean Crops: Lactic Acid Bacteria Fermentation, Complementary Proteolysis, and Biological Activities.Foods (Basel, Switzerland) · 2026Review
- Comparative Nutritional and Physicochemical Profiling of Five Quinoa (Life (Basel, Switzerland) · 2026Article
- Pseudocereals in Bakery Products: A Review of Nutritional Composition, Health Benefits and Bakery Applications.Foods (Basel, Switzerland) · 2026Review
- Bioactive Peptides from Quinoa (Nutrients · 2025Article
- Enhancement of Nutritional Value and Sensory Characteristics of Quinoa Fermented Milk via Fermentation with Specific Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2025Article
- Review of quinoa fermentation: product diversity, process optimization, and nutritional enhancement.Frontiers in nutrition · 2025Review
- Bio-preservatives and essential oils as an alternative to chemical preservatives in the baking industry: a concurrent review.Journal of food science and technology · 2024Review
- Research Progress of Quinoa Seeds (Foods (Basel, Switzerland) · 2023Review
- Consortia of lactic acid bacteria strains increase the antioxidant activity and bioactive compounds of quinoa sourdough - based biscuits.World journal of microbiology & biotechnology · 2023Article
- The Acrylamide Degradation by Probiotic StrainFoods (Basel, Switzerland) · 2022Article
- A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies.Foods (Basel, Switzerland) · 2022Review
- KDP, a Lactobacilli Product from Kimchi, Enhances Mucosal Immunity by Increasing Secretory IgA in Mice and Exhibits Antimicrobial Activity.Nutrients · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
The application of selected starter cultures with specific properties for fermentation may determine steady lactic acid bacteria (LAB) variety and the characteristics of fermented products that influence nutritional value, the composition of biologically active compounds and quality. The aim of this research was to evaluate the influence of different LAB on the biochemical characteristics of fermented quinoa. Moreover, total phenolic content (TPC), and the antimicrobial and antioxidant activities of protein fractions isolated from quinoa previously fermented with LAB were investigated. Quinoa additives, including quinoa fermented with
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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.