ReviewFoods (Basel, Switzerland)2022
Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits.
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 18 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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
18 citing papers in PubMed, 56 citations in OpenAlex.
- Lactiplantibacillus plantarum: Systems Biology of a Versatile Microbe.Probiotics and antimicrobial proteins · 2026Review
- Microbial biopriming of germinated barley enhances phenolics and B-vitamins and improves neurobehavior in MSG-treated rats.NPJ science of food · 2026Article
- Unlocking Antioxidant Potential in Wheat By-Products Through Microbial Bioprocessing: An Integrated Extraction-QUENCHER Assessment.Molecules (Basel, Switzerland) · 2026Article
- Probiotics unveiled: bridging general health benefits to the era of precision medicine.World journal of microbiology & biotechnology · 2026Review
- Probiotics and Fermented Foods in Human Nutrition.Molecules (Basel, Switzerland) · 2026Review
- Functional fermented foods in public health nutrition: key biomolecular mechanisms, gut microbiota interactions, and implications for metabolic disease prevention.Frontiers in nutrition · 2026Review
- Vegetable By-Products from Industrial Processing: From Waste to Functional Ingredient Through Fermentation.Foods (Basel, Switzerland) · 2025Review
- Microbial Interactions in Food Fermentation: Interactions, Analysis Strategies, and Quality Enhancement.Foods (Basel, Switzerland) · 2025Review
- Research Progress on Flavor Differences and the Formation Mechanism of Traditional Chinese Cereal Vinegar.Foods (Basel, Switzerland) · 2025Review
- Biotransformation of Phenolic Acids in Foods: Pathways, Key Enzymes, and Technological Applications.Foods (Basel, Switzerland) · 2025Review
- Application and Possible Mechanism of Microbial Fermentation and Enzyme Catalysis in Regulation of Food Flavour.Foods (Basel, Switzerland) · 2025Review
- Changes of Barley Bound Phenolics and Their Characteristics During Simulated Gastrointestinal Digestion and Colonic FermentationFoods (Basel, Switzerland) · 2025Article
- Phenolic acids in fermented foods: microbial biotransformation, antioxidant mechanisms, and functional health implications.Frontiers in molecular biosciences · 2025Review
- Research Progress in the Extraction, Structural Characteristics, Bioactivity, and Commercial Applications of Oat β-Glucan: A Review.Foods (Basel, Switzerland) · 2024Review
- Protective Effects of Cereal-Based Fermented Beverages Against 5-Fluorouracil-Induced Intestinal Damage in Mice.Nutrients · 2024Article
- Immunological Response and Nutritional Effects ofArchives of Razi Institute · 2024Article
- Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties ofInternational journal of molecular sciences · 2023Article
- Combined Thermomechanical-Biological Treatment for Corn By-Product Valorization into Added-Value Food (Feed) Material.Plants (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
9 authors at 1 institution in 1 country.
Funding
Abstract
Fermentation is one of the most economical and safe methods to improve the nutritional value, sensory quality and functional characteristics of raw materials, and it is also an important method for cereal processing. This paper reviews the effects of microbial fermentation on cereals, focusing on their nutritional value and health benefits, including the effects of fermentation on the protein, starch, phenolic compounds contents, and other nutrient components of cereals. The bioactive compounds produced by fermented cereals have positive effects on health regulation. Finally, the future market development of fermented cereal products is summarized and prospected.
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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.