ArticleFoods (Basel, Switzerland)2022
Nutritional Function and Flavor Evaluation of a New Soybean Beverage Based on
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 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
14 citing papers in PubMed.
- The characterization of dough quality, antioxidant capacity and aroma profile of noodles incorporated with golden ear mushroom (Food chemistry: X · 2026Article
- Research on Formulation Optimization and Storage Stability ofMolecules (Basel, Switzerland) · 2026Article
- Purification, Structural Characteristics, Bioactive Properties, and Applications ofMolecules (Basel, Switzerland) · 2025Review
- Microbial fermentation of soybeans: synergistic enhancement of bioactivity and sensory properties.Food chemistry: X · 2025Review
- Unlocking microbial interactions: Multi-Plant-based-substrate fermentation with water kefir starters for functional beverage innovation.Current research in food science · 2025Article
- Innovative applications of medicinal mushrooms in functional foods and nutraceuticals: a focus on health-boosting beverages.Frontiers in cellular and infection microbiology · 2025Review
- Effect of storage on the physicochemical, rheological, antioxidant activity, and sensory properties of soy whey-fortified pineapple juice beverages.Food science & nutrition · 2024Article
- Development of hen egg-based protein beverages with high nutritional value.Journal of food science and technology · 2024Article
- Formation of special odors driven by volatile compounds during the growth and maturation in edible fungi (Food chemistry: X · 2024Article
- The Effects ofFoods (Basel, Switzerland) · 2024Article
- Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods.Foods (Basel, Switzerland) · 2024Article
- Effects of Fermentation withFoods (Basel, Switzerland) · 2023Article
- Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives.Foods (Basel, Switzerland) · 2023Review
- Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum.Gels (Basel, Switzerland) · 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
12 authors.
Funding
Abstract
The soy beverage is a healthy product rich in plant protein; however, its unpleasant flavor affects consumer acceptance. The aim of this study was to determine the feasibility of using
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.