Evidence map›Paper›PMID 36230194›Full record

ArticleFoods (Basel, Switzerland)2022

The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures.

Delicia L Bazán, Pablo G Del Río, José Manuel Domínguez, Sandra Cortés-Diéguez, Juan C Mejuto, Nelson Pérez-Guerra

Open access · goldAbstract read
In one paragraph

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 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing papers in PubMed
2.1field-weighted citation impact, top 14% of its field
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

6 citing papers in PubMed, 14 citations in OpenAlex.

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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors at 2 institutions in 1 country.

Delicia L BazánAcademic Department of Food Industries Engineering, Engineering Faculty, National University of Jaén, Jr. Cuzco 250, Pueblo Libre, Jaén 06801, Peru.ORCID 0000-0002-2298-2960
Pablo G Del RíoDepartment of Chemical Engineering, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain.ORCID 0000-0001-7156-8961
José Manuel DomínguezIndustrial Biotechnology and Environmental Engineering Group "BiotecnIA", Chemical Engineering Department, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain.ORCID 0000-0003-2260-3438
Sandra Cortés-DiéguezIndustrial Biotechnology and Environmental Engineering Group "BiotecnIA", Chemical Engineering Department, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain.
Juan C MejutoDepartment of Physical Chemistry, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain.ORCID 0000-0001-8396-1891
Nelson Pérez-GuerraDepartment of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain.ORCID 0000-0002-8202-932X
Universidade de Vigo · ESUniversidad Nacional de Jaén

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The aim of this work was to study the production of kefir-like beverages via the fed-batch fermentation of red table grape juice at initial pHs of 3.99 (fermentation A) and 5.99 (fermentation B) with kefir grains during 4 repeated 24-h fed-batch subcultures. All kefir-like beverages (KLB) were characterized by low alcoholic grade (≤3.6%,

Indexed as

fed-batch fermentationgrapeskefir grainskefir-like beveragevolatile compounds

Identifiers

PMID36230194
PMCPMC9563766
OpenAlexW4303644992

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

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.