ArticleMolecules (Basel, Switzerland)2021
Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation.
Article in Molecules (Basel, Switzerland), 2021. 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, 26 citations in OpenAlex.
- The Preparation of Glabridin-Loaded Liposomes and Their Inhibition Effects on Melanogenesis.Molecules (Basel, Switzerland) · 2026Article
- Hybrid Sensor-Vision Machine Learning for Predicting Mahewu Fermentation Dynamics.Journal of food science · 2026Article
- Targeted metabolomics to quantitatively profile changes in amino acids and phenolics at every step ofFrontiers in nutrition · 2025Article
- Techno-functional, nutritional, and health-promoting properties enhancement of mopane worm and orange-fleshed sweet potato flour blends via ultrasonication and controlled fermentation.Frontiers in microbiology · 2025Article
- Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization.Foods (Basel, Switzerland) · 2023Article
- The Flavor Profiles of Highland Barley Fermented with Different Mushroom Mycelium.Foods (Basel, Switzerland) · 2022Article
- Effects of Five Different Lactic Acid Bacteria on Bioactive Components and Volatile Compounds of Oat.Foods (Basel, Switzerland) · 2022Article
- Phenolic Compounds in Food: Characterization and Health Benefits.Molecules (Basel, Switzerland) · 2022Article
- Integrated Microbiomic and Metabolomic Dynamics of Fermented Corn and Soybean By-Product Mixed Substrate.Frontiers in nutrition · 2022Article
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 at 3 institutions in 3 countries.
Funding
Abstract
This study aimed to investigate the kinetics of phenolic compound modification during the fermentation of maize flour at different times. Maize was spontaneously fermented into sourdough at varying times (24, 48, 72, 96, and 120 h) and, at each point, the pH, titratable acidity (TTA), total soluble solids (TSS), phenolic compounds (flavonoids such as apigenin, kaempferol, luteolin, quercetin, and taxifolin) and phenolic acids (caffeic, gallic, ferulic,
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.