ArticleFoods (Basel, Switzerland)2021
Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification.
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 24 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
24 citing papers in PubMed, 82 citations in OpenAlex.
- Fermentation as a Lever to Enhance Legume Proteins: From Antinutritional Factors to Improved Quality.Molecules (Basel, Switzerland) · 2026Review
- Biotechnological Modulation of Legumes via Fermentation: Impacts on Nutrient Bioaccessibility, Glycemic Index, and Antinutrients-A Scoping Review.Foods (Basel, Switzerland) · 2026Review
- Lactic Acid Bacteria for Fungal Control and Shelf-Life Extension in Fresh Pasta: Mechanistic Insights and Clean-Label Strategies.Molecules (Basel, Switzerland) · 2026Review
- Fortification of Durum Wheat Pasta with Mealworm (Molecules (Basel, Switzerland) · 2026Article
- Effect ofFoods (Basel, Switzerland) · 2025Article
- A transcription factor gene CaMYB114 associated with black seed coat in chickpea.BMC plant biology · 2025Article
- Enhancing Nutritional Quality and Functionality of Legumes: Application of Solid-State Fermentation WithFood science & nutrition · 2025Article
- Unlocking microbial interactions: Multi-Plant-based-substrate fermentation with water kefir starters for functional beverage innovation.Current research in food science · 2025Article
- Identification of Amino Acids and Polyphenolic Metabolites in Human Plasma by UHPLC-ESI-QTOF-MS/MS, after the Chronic Intake of a Functional Meal in an Elderly Population.Foods (Basel, Switzerland) · 2024Article
- Characteristics of Citrate-Esterified Starch and Enzymatically Debranched Starch and Their Effects on Diabetic Mice.Foods (Basel, Switzerland) · 2024Article
- Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread.Current research in food science · 2024Article
- Profiles of Free and Bound Phenolics and Their Antioxidant Capacity in Rice Bean (Foods (Basel, Switzerland) · 2023Article
- Sourdough "Biga" Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model.Nutrients · 2023Article
- Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes.Foods (Basel, Switzerland) · 2023Article
- Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts.Foods (Basel, Switzerland) · 2022Article
- Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product.Foods (Basel, Switzerland) · 2022Article
- Development of an Effective Sonotrode Based Extraction Technique for the Recovery of Phenolic Compounds with Antioxidant Activities in Cherimoya Leaves.Plants (Basel, Switzerland) · 2022Article
- Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making.Journal of applied microbiology · 2022Article
- Reuse of Wasted Bread as Soil Amendment: Bioprocessing, Effects on Alkaline Soil and Escarole (Foods (Basel, Switzerland) · 2022Article
- Development of Novel Pasta Products with Evidence Based Impacts on Health-A Review.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
5 authors at 3 institutions in 2 countries.
Funding
Abstract
Pasta represents a dominant portion of the diet worldwide and its functionalization with high nutritional value ingredients, such as legumes, is the most ideal solution to shape consumers behavior towards healthier food choices. Aiming at improving the nutritional quality of semolina pasta, semi-liquid dough of a Mediterranean black chickpea flour, fermented with
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.