ArticleFoods (Basel, Switzerland)2022
Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria-Techno-Functional, Microbiological, and Sensory Characteristics.
Article 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 10 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
10 citing papers in PubMed, 34 citations in OpenAlex.
- Development of Fermented Beverages from Whole Lentils and Lentil Flour: A Comparative Study of Microbiological, Functional, and Sensory Profiles.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Effects of Lactic Acid Bacteria-Directed Screening on Flavor and Functional Properties of Fermented Corn Protein Hydrolysate.Foods (Basel, Switzerland) · 2025Article
- Fermented Plant-Based Milks Based on Chestnut and Soybean: Comprehensive Evaluation of Fermentation Characteristics and Aroma Profiles Using Four Lactic Acid Bacteria Strains.Foods (Basel, Switzerland) · 2025Article
- Mouthfeel of Food and Beverages: A Comprehensive Review of Physiology, Biochemistry, and Key Sensory Compounds.Comprehensive reviews in food science and food safety · 2025Review
- A Review of Processing, Marketing, and Demographic Influence on Consumer Perception of Pulse Milk- Insights From Traditional and AI-Facilitated Research.Journal of food science · 2025Review
- Consumers' Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review.Foods (Basel, Switzerland) · 2025Review
- Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review.Foods (Basel, Switzerland) · 2024Review
- Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation usingFrontiers in nutrition · 2024Article
- Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications.Gels (Basel, Switzerland) · 2023Review
- From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System.Foods (Basel, Switzerland) · 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
7 authors at 1 institution in 1 country.
Funding
Abstract
A milk-alternative produced from lentil protein isolate was fermented with three multifunctional strains of lactic acid bacteria,
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.