ReviewPlants (Basel, Switzerland)2022
Buckwheat and Amaranth as Raw Materials for Brewing, a Review.
Review in Plants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. 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
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
29 citing papers in PubMed, 59 citations in OpenAlex.
- The Effect of Organic and Mineral Fertilizers on Silage Maize Biomass Yield and Quality Across Different Soil-Climate Conditions in the Czech Republic.Plants (Basel, Switzerland) · 2026Article
- Article
- How plant species origin, identity, and cereal type shape the microbial composition and functional properties of Munkoyo, a traditional fermented beverage.Sustainable microbiology · 2026Article
- Optimization of crude protein production feed and process for semi-solid-state fermentation of brewing sorghum straw.3 Biotech · 2025Article
- Impact of Brown Rice as Adjunct on Beer Brewing.Foods (Basel, Switzerland) · 2025Article
- Prospects for the Use of Amaranth Grain in the Production of Functional and Specialized Food Products.Foods (Basel, Switzerland) · 2025Review
- Enhancing Arthropod Diversity and Sorghum Quality in Northern Jiangsu, China: The Benefits of Green Pest Management Revealed Through Metabarcoding.International journal of molecular sciences · 2025Article
- Quality Parameters of Wort Produced with Lentil Malt with the Use of Some Enzymatic Preparations.Foods (Basel, Switzerland) · 2025Article
- Climate Change and Plant Foods: The Influence of Environmental Stressors on Plant Metabolites and Future Food Sources.Foods (Basel, Switzerland) · 2025Review
- Development of a Quinoa-Based Fermentation Medium for Propagation ofInternational journal of microbiology · 2025Article
- Targeted metabolomics to quantitatively profile changes in amino acids and phenolics at every step ofFrontiers in nutrition · 2025Article
- Comparison of Free Flavonoids and the Polyphenol Content in the Bran of a Newly Developed Sorghum Variety and Two Commercially Available Sorghum Varieties.Metabolites · 2024Article
- Prevalence and concentration of Ochratoxin A in beer: A global systematic review, meta-analysis, and health risk assessment.Food science & nutrition · 2024Review
- Non-Conventional Brewers' Spent Grains, an Alternative Raw Material in Bread-Making.Foods (Basel, Switzerland) · 2024Article
- Effects of Loquat Juice Addition on Sensory Characteristics and Volatile Organic Compounds of Loquat Beer.Molecules (Basel, Switzerland) · 2024Article
- A Preliminary Study on the Effect of Adding Sugarcane Syrup on the Flavor of Barley Lager Fermentation.Foods (Basel, Switzerland) · 2024Article
- A High-Precision Identification Method for Maize Leaf Diseases and Pests Based on LFMNet under Complex Backgrounds.Plants (Basel, Switzerland) · 2024Article
- Microbial vectoring capacity by internal- and external-infesting stored product insects after varying dispersal periods between novel food patches: An underestimated risk.Ecology and evolution · 2024Article
- Modeling and Optimization of Triticale Wort Production Using an Artificial Neural Network and a Genetic Algorithm.Foods (Basel, Switzerland) · 2024Article
- Short-term organic fertilizer substitution increases sorghum yield by improving soil physicochemical characteristics and regulating microbial community structure.Frontiers in plant science · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after water and tea, in the top sales of these drinks. New types of beer are the result of the influence of several factors, including innovations in science and technology, changing requirements for food consumption of the population, competition between producers, promotion of food for health, flavor, and quality, the limited nature of traditional food resource raw materials, and the interest of producers in reducing production costs. Manufacturers are looking for new solutions for obtaining products that meet the requirements of consumers, authentic products of superior quality, with distinctive taste and aroma. This review proposes the use of two pseudocereals as raw materials in the manufacture of beer: buckwheat and amaranth, focusing on the characteristics that recommend them in this regard. Due to their functional and nutraceutical properties, these pseudocereals can improve the quality of beer-a finished product. Additionally, all types of beer obtained from these pseudocereals are recommended for diets with particular nutritional requirements, especially gluten-free diets. Researchers and producers will continue to improve and optimize the sensory and technological properties of the new types of beer obtained from these pseudocereals.
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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.