ArticleMolecules (Basel, Switzerland)2023
Olive Mill Wastewater Fermented with Microbial Pools as a New Potential Functional Beverage.
Article in Molecules (Basel, Switzerland), 2023. 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
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
3 citing papers in PubMed.
- Valorization of Olive Mill Wastewater by Selective Sequential Fermentation.Foods (Basel, Switzerland) · 2025Article
- New Insight into Microbial Exploitation to Produce Bioactive Molecules from Agrifood and By-Products' Fermentation.Foods (Basel, Switzerland) · 2025Review
- From antiquity to contemporary times: how olive oil by-products and waste water can contribute to health.Frontiers in nutrition · 2023Review
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Olive mill wastewater (OMWW) represents a by-product but also a source of biologically active compounds, and their recycling is a relevant strategy to recover income and to reduce environmental impact. The objective of the present study was to obtain a new functional beverage with a health-promoting effect starting from OMWW. Fresh OMWW were pre-treated through filtration and/or microfiltration and subjected to fermentation using strains belonging to
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Registered trials
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