ReviewFoods (Basel, Switzerland)2022
Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity.
Review 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 4 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.
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Who cites it
4 citing papers in PubMed.
- Transition from fermentation to precision fermentation: Role in sustainable food system.Biotechnology reports (Amsterdam, Netherlands) · 2026Review
- Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation Parameters.Foods (Basel, Switzerland) · 2023Article
- The Role of Nutrition in Mitigating the Effects of COVID-19 from Infection through PASC.Nutrients · 2023Review
- FDF-DB: A Database of Traditional Fermented Dairy Foods and Their Associated Microbiota.Nutrients · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
The development of early civilizations was greatly associated with populations' ability to exploit natural resources. The development of methods for food preservation was one of the pillars for the economy of early societies. In Ecuador, food fermentation significantly contributed to social advances and fermented foods were considered exclusive to the elite or for religious ceremonies. With the advancement of the scientific research on bioprocesses, together with the implementation of novel sequencing tools for the accurate identification of microorganisms, potential health benefits and the formation of flavor and aroma compounds in fermented foods are progressively being described. This review focuses on describing traditional fermented foods from Ecuador, including cacao and coffee as well as less popular fermented foods. It is important to provide new knowledge associated with nutritional and health benefits of the traditional fermented foods.
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Registered trials
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