ArticleFoods (Basel, Switzerland)2022
Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (
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 11 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
11 citing papers in PubMed.
- Effects of Cognitive Style and Evaluation Context on Hedonic and Sensory Perception of Café Latte: A Comparison of Sensory Booth, Real-Life, and Mixed Reality Environments.Foods (Basel, Switzerland) · 2026Article
- Effects of fermentation with different lactic acid bacteria on the physicochemical, electronic sensory, and aroma profiles of heat-sterilized tomato juice.Food science and biotechnology · 2025Article
- Metabolic Remodeling and Flavor Enhancement of Mulberry Juice Through Lactic Acid Bacteria Fermentation: A GC-IMS and Untargeted Metabolomics Approach.Foods (Basel, Switzerland) · 2025Article
- Study on Nutritional Characteristics, Antioxidant Activity, and Volatile Compounds inFoods (Basel, Switzerland) · 2025Article
- Mining of characteristic microbes and qualities in pickled and salted chili peppers through integrated analysis.NPJ science of food · 2025Article
- Nutrients, Phytochemicals, and Antioxidant Capacity of Red Raspberry Nectar Fermented withFoods (Basel, Switzerland) · 2024Article
- Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse.Antioxidants (Basel, Switzerland) · 2024Article
- Enhancing Phytochemical Compounds, Functional Properties, and Volatile Flavor Profiles of Pomelo (Foods (Basel, Switzerland) · 2023Article
- The Differences in Protein Degradation and Sensitization Reduction of Mangoes between Juices and Pieces Fermentation.Foods (Basel, Switzerland) · 2023Article
- Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation.Frontiers in nutrition · 2023Article
- Screening of a NovelFoods (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
8 authors.
Funding
Abstract
Fermentation is a sustainable bio-preservation technique that can improve the organoleptic quality of fruit juices. Mango juices were fermented by monoculture strains of
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.