ArticleFrontiers in nutrition2022
Fermentation and Storage Characteristics of "Fuji" Apple Juice Using
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It carries an expression of concern. Cited by 29 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
29 citing papers in PubMed.
- An Integrated Case Study on Fruit By-Products/Waste Management: Lactic Acid Bacteria Development, Artificial Intelligence Smart Implementation, and Reintegration into Food Chain.Foods (Basel, Switzerland) · 2026Article
- Gut Bacteria: A Beneficial Symbiosis or a Hidden Threat? Investigating the Dual Role of Bacteria in Gastrointestinal Diseases.Current microbiology · 2026Review
- Metabolic and Flavor Dynamic Changes inFoods (Basel, Switzerland) · 2026Article
- Valorization of Co-Products from Barbecue Sauce Production Through Fermentation Processes.Foods (Basel, Switzerland) · 2026Article
- Effects of fermentation byFood chemistry: X · 2026Article
- Mixed fermentation improved apple juice quality: juice characteristics and mechanism.Frontiers in nutrition · 2026Article
- Process optimization ofFrontiers in nutrition · 2026Article
- Biopreservation ofFoods (Basel, Switzerland) · 2025Article
- Effects ofFoods (Basel, Switzerland) · 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
- Characteristics of Novel Fermented Cloudy Fruit Juices Produced UsingMolecules (Basel, Switzerland) · 2025Article
- Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review.Foods (Basel, Switzerland) · 2025Review
- Fermented, Freeze-Dried Snacks fromMolecules (Basel, Switzerland) · 2025Article
- Characterization of Microbes Involved in Anaerobic Fermentation of Various Jiaosu.International journal of food science · 2025Article
- Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented withFoods (Basel, Switzerland) · 2024Article
- Blackberry Juice Fermented with Two Consortia of Lactic Acid Bacteria and Isolated Whey: Physicochemical and Antioxidant Properties during Storage.International journal of molecular sciences · 2024Article
- Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities.Food chemistry: X · 2024Review
- Impact of Lactic Acid Bacteria Fermentation Based on Biotransformation of Phenolic Compounds and Antioxidant Capacity of Mushrooms.Foods (Basel, Switzerland) · 2024Article
- Chemical Profile Characterization of Fruit and Vegetable Juices after Fermentation with Probiotic Strains.Foods (Basel, Switzerland) · 2024Article
- The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices.Food chemistry: X · 2024Review
Corrections and comments
- Erratum issued
- Expression of concern
Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fruit juices have been widely used as the substrates for probiotic delivery in non-dairy products. In this study, three lactic acid bacteria (LAB) strains, including
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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.