ArticleFoods (Basel, Switzerland)2022
Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during
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 3 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
3 citing papers in PubMed.
- Integrating Fermentation and Extrusion to Enhance Texture, Stability, and Nutritional Quality of Pigeon Pea (Foods (Basel, Switzerland) · 2026Article
- Microbial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial Strains.Foods (Basel, Switzerland) · 2025Article
- New Developments in Nutraceuticals and Functional Food Products: Microorganisms as Alternative Sources of Nutritive and Beneficial Components.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
The application of mathematical modeling to study and characterize lactic acid bacterial strains with pro-technological and functional features has gained attention in recent years to solve the problems relevant to the variabilities of the fermentation processes of sourdough. Since the key factors contributing to the sourdough quality are relevant to the starter strain growth and its metabolic activity, in this study, the cardinal growth parameters for
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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.