ArticleFood science & nutrition2022
Effect of lactic acid fermentation on the nutritional quality and consumer acceptability of African nightshade.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 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
11 citing papers in PubMed.
- Improving the nutritional and sensory attributes of green faba bean seeds by whey-based fermentation.Scientific reports · 2025Article
- Assessment of Knowledge, Attitude and Practices (KAP) Towards Utilization ofFood science & nutrition · 2025Article
- Probing the Effect of Ultrasonication, Probiotic Lacto-Fermentation, and Blanching on Bioactive Compounds, Antioxidants Activities, and Antinutrients of Tomato.Food science & nutrition · 2025Article
- Consumers' Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review.Foods (Basel, Switzerland) · 2025Review
- Effects of different lactic acid bacteria fermentation on active substances and functional characteristics of honeysuckle liquid: analysis of metabolites of honeysuckle liquid based on metabolomics.Frontiers in microbiology · 2025Article
- The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (Molecules (Basel, Switzerland) · 2024Article
- Investigating the role of Lactiplantibacillus plantarum vs. spontaneous fermentation in improving nutritional and consumer safety of the fermented white cabbage sprouts.International microbiology : the official journal of the Spanish Society for Microbiology · 2024Article
- Healthy Diets from Sustainable Food Systems: Calculating the WISH Scores for Women in Rural East Africa.Nutrients · 2023Article
- Prospective Role of Indigenous Leafy Vegetables as Functional Food Ingredients.Molecules (Basel, Switzerland) · 2022Review
- Effect of lactic acid fermentation on the nutritional quality and consumer acceptability of African nightshade.Food science & nutrition · 2022Article
- Natural Bioactive Compounds in Organic and Conventional Fermented Food.Molecules (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
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
African nightshade (ANS) is among many underexploited and neglected indigenous vegetables. This study assessed the effect of lactic acid fermentation (LAF) on nutritional and sensory quality in
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.