ReviewInternational journal of food science2022
A Review on Factors Influencing the Fermentation Process of
Review in International journal of food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 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
23 citing papers in PubMed, 66 citations in OpenAlex.
- Development of a chemometric platform for mid-infrared fermentation monitoring.Scientific reports · 2026Article
- Folate-Containing Fermented Foods of Plant and Animal Origin: The Value of Traditional Foods to Tackle Folate Deficiency.Food science & nutrition · 2026Review
- Lactic Acid Fermentation of Carrot Juice: Effects of LAB Strains, Total Soluble Solids, Inoculum Level, and Fermentation Time.Food science & nutrition · 2026Article
- Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality.Food science & nutrition · 2026Review
- Continuous production of nicotinamide mononucleotide by engineered Escherichia coli: effect of dilution rate and glucose feeding.Bioprocess and biosystems engineering · 2026Article
- Biochemical and molecular identification of lactic acid bacteria and yeasts with technological qualities from ogi (a cereal-based fermented food in Nigeria).Biotechnologia · 2026Article
- Article
- Balancing Cell Growth and Product Synthesis for Efficient Microbial Cell Factories.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2025Review
- Nutritional Characteristics, Health-Related Properties, and Food Application of Teff (International journal of molecular sciences · 2025Review
- Optimization of process conditions and kinetic microbial growth for milk fermentation using domestic kefir grains from Costa Rica.Italian journal of food safety · 2025Article
- A review of the relationship between gut microbiota and osteoporosis in high altitude environments.Journal of health, population, and nutrition · 2025Review
- Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements.Foods (Basel, Switzerland) · 2025Review
- Production of Protein Hydrolysates Teff (Current issues in molecular biology · 2024Article
- Insights on the microbiology of Ethiopian fermented milk products: A review.Food science & nutrition · 2024Review
- Physicochemical, Sensory, and Microbiological Analysis of Fermented Drinks Made from White Kidney Bean Extract and Cow's Milk Blends during Refrigerated Storage.Microorganisms · 2024Article
- Influence of fermentation conditions, and the blends of sorghum and carrot pulp supplementation on the nutritional and sensory quality of tef injera.Scientific reports · 2024Article
- Standardization ofFood science & nutrition · 2024Article
- Effectiveness ofFood science & nutrition · 2023Article
- Temperature, Salinity and Garlic Additive Shape the Microbial Community during Traditional Beetroot Fermentation Process.Foods (Basel, Switzerland) · 2023Article
- Maternal and food microbial sources shape the infant microbiome of a rural Ethiopian population.Current biology : CB · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermented foods and beverages are the product of the enzymaticcally transformed food components which are acived by different microorganisms. Fermented foods have grown in popularity in recent years because of their alleged health benefits. Biogenic amines, bioactive peptides, antinutrient reduction, and polyphenol conversion to physiologically active chemicals are all possible health benefits of fermentation process products. In Ethiopian-fermented foods, which are mostly processed using spontaneous fermentation process. Injera is one of the fermented food products consumed in all corners of the country which sourdough fermentation could be achieved using different LAB and yeast strains. Moreover, the kind and concentration of the substrate and the type of microbial flora, as well as temperature, air supply, and pH, all influence the fermentation process of injera. This review article gives an overview of factors influencing the fermentation process of teff ('Eragrostis tef.') and other cereal-based Ethiopian injera.
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.