ArticleFood chemistry: X2022
Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 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
13 citing papers in PubMed, 61 citations in OpenAlex.
- Fermentation Improves the Antioxidant Activity, Flavor Components and Metabolic Characteristics of Coffee Pulp Beverage.Microorganisms · 2026Article
- Comparative Analysis of Quality Attributes and Flavor Profiles of Broccoli (Foods (Basel, Switzerland) · 2026Article
- Dynamics and correlation of flavor compounds and bacterial communities in mustard (Food chemistry: X · 2026Article
- Analysis of Metabolic Differences and Core Regulatory Pathways in Lactic Acid Bacteria-Fermented Broths of DifferentFoods (Basel, Switzerland) · 2026Article
- Probiotic Lactic Acid Bacteria Fermentation Modulates the Bioactive Properties of Sprouted and Unsprouted Amaranth Seed.Microorganisms · 2026Article
- Synergistic effect of fermented raspberry juice and high hydrostatic pressure along with coconut sap in chitosan coating for barramundi preservation.Scientific reports · 2025Article
- Enhancing antioxidant activity of corn bract and silk juices through biotransformation of polyphenols byFood chemistry: X · 2025Article
- ProbioticFood science & nutrition · 2024Article
- Chemical Profile Characterization of Fruit and Vegetable Juices after Fermentation with Probiotic Strains.Foods (Basel, Switzerland) · 2024Article
- Synergistic effects of lactobacillus strains andHeliyon · 2024Article
- Gamma-Aminobutyric Acid-ProducingFoods (Basel, Switzerland) · 2023Article
- Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches.Foods (Basel, Switzerland) · 2022Article
- The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria.Foods (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
7 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
To investigate the effect of lactic acid bacteria fermentation on jujube bioactivity,
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.