ArticleFrontiers in nutrition2022
Solid-state fermentation with
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 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
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Who cites it
17 citing papers in PubMed.
- Solid-State Fermentation of Legumes: Multi-Scale Structural Modifications to Unlock Techno-Functional Properties.Comprehensive reviews in food science and food safety · 2026Review
- Effects of Thermal Pretreatment and Spontaneous Fermentation on the Quality Characteristics of Okara Flour.Food science & nutrition · 2026Article
- Solid-State Fermentation Drives L-Carnitine Accumulation and Isoflavone Bioconversion with Functional Enhancement in Soybean.Journal of microbiology and biotechnology · 2026Article
- Soybean Hull Fermentation Into Tempe Modifies Dietary Fibre Composition and Improves In Vitro Antidiabetic Properties.Journal of food science · 2026Article
- Phenolic Composition Profile and Antidiabetic Activities of Jack Bean [Preventive nutrition and food science · 2026Article
- Tempeh-type fermentation kinetics of tarwi (Frontiers in nutrition · 2026Article
- Fungal biotransformation of okara into functional food: Comparative species-dependent metabolomic and antioxidant profiles.Current research in food science · 2026Article
- Advancing solid-state fermentation with culinary fungi for nutrient-dense, minimally processed, whole-foods and resilient food systems-a narrative review.Frontiers in nutrition · 2026Review
- Solid-state co-fermentation enables exceptionally high vitamin B12 enrichment but limited bioaccessibility in faba beans.Current research in food science · 2026Article
- Microbial Interactions in Food Fermentation: Interactions, Analysis Strategies, and Quality Enhancement.Foods (Basel, Switzerland) · 2025Review
- Quantification of Seventeen Phenolic Acids in Non-Soy Tempeh Alternatives Based on Legumes, Pseudocereals, and Cereals.Foods (Basel, Switzerland) · 2025Article
- Antioxidant Activity and Chemical Alterations of Honeybee Brood Bio-Peptides Interacting with Honey Under Moist-Dried Thermal Aging.Antioxidants (Basel, Switzerland) · 2025Article
- Fermented soy products: A review of bioactives for health from fermentation to functionality.Comprehensive reviews in food science and food safety · 2025Review
- Investigation ofMetabolites · 2024Article
- A Comprehensive Review of the Diversity of Fungal Secondary Metabolites and Their Emerging Applications in Healthcare and Environment.Mycobiology · 2024Review
- From microbes to molecules: a review of microbial-driven antioxidant peptide generation.World journal of microbiology & biotechnology · 2023Review
- Isolation and identification of protease-producingFrontiers in bioengineering and biotechnology · 2023Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermented soybean products are favorite foods worldwide because of their nutritional value and health effects. In this study, solid-state fermentation (SSF) of soybeans with
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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.