ArticleFrontiers in nutrition2022
Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk.
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 16 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.
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Who cites it
16 citing papers in PubMed, 32 citations in OpenAlex.
- Valorisation of cheese whey into single-cell protein by Lactococcus garvieae: dual waste nitrogen supplementation and uncertainty-informed process evaluation.World journal of microbiology & biotechnology · 2026Article
- The gut microbiome axis: how Lactobacillus-fermented soymilk orchestrates health.Archives of microbiology · 2026Review
- Development of a Mixed-Strain Fermentation Process for Sour Pomegranate: An Analysis of Metabolites and Flavor Compounds.Foods (Basel, Switzerland) · 2025Article
- Determination of the Functional, Nutritional, and Some Quality Properties of Kefir Produced With the Addition of Germinated Chickpeas.Food science & nutrition · 2025Article
- Protein Bioaccessibility of Unfermented Chickpea Milk andFood science & nutrition · 2025Article
- Improvement of Quality of Sour Camel Milk by Extract ofFoods (Basel, Switzerland) · 2025Article
- Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements.Foods (Basel, Switzerland) · 2025Review
- Integrated Analysis of the Transcriptome and Metabolome Reveals the Network Regulating Fruit Taste in Sponge Gourd (Foods (Basel, Switzerland) · 2025Article
- Multi-omics reveals dynamic succession and correlations between bacterial communities and metabolites in Luoyang mung bean sour during continuous propagation.Current research in microbial sciences · 2025Article
- Selection of yeasts and lactic acid bacteria to improve the nutritional quality, volatile profile, and biofunctional properties of chickpea flour.Current research in food science · 2025Article
- Evaluation of physicochemical characteristics, bioactivity, flavor profile and key metabolites in the fermentation of goji juice byFood chemistry: X · 2024Article
- Review
- Reduction of Beany Flavor and Improvement of Nutritional Quality in Fermented Pea Milk: Based on NovelFoods (Basel, Switzerland) · 2024Article
- Metagenomics profiling of the microbial community and functional differences in solid-state fermentation vinegar starter (seedFrontiers in microbiology · 2024Article
- Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing.Foods (Basel, Switzerland) · 2023Review
- Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC-MS and UHPLC-MS.Frontiers in nutrition · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Legumes are an attractive choice for developing new products since their health benefits. Fermentation can effectively improve the quality of soymilk. This study evaluated the impact of
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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.