ArticleFoods (Basel, Switzerland)2022
Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food.
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 5 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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
5 citing papers in PubMed.
- Wild or Reared?Marine drugs · 2025Article
- Fungi as Food.Current topics in microbiology and immunology · 2025Review
- Novel Fermentation Strategies of Strawberry TreeInternational journal of molecular sciences · 2024Article
- Liquid submerged fermentation by selected microbial strains for onion skins valorization and its effects on polyphenols.World journal of microbiology & biotechnology · 2023Article
- The Zooxanthellate Jellyfish HolobiontMarine drugs · 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
4 authors.
Funding
Abstract
This study describes the set-up and optimization of a fermentation strategy applied to a composite raw material containing jellyfish biomass as the principal ingredient. New fermented food was developed by combining fresh jellyfish
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.