ArticleJournal of food science and technology2023
Upcycling of black currant pomace for the production of a fermented beverage with
Article in Journal of food science and technology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 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
2 citing papers in PubMed.
- Physicochemical Characterization of Soluble and Insoluble Fibers from Berry Pomaces.Gels (Basel, Switzerland) · 2025Article
- Umami Enhancing Properties of Enzymatically Hydrolyzed Mycelium ofFood science & nutrition · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pomace as a side stream from black currant juice production is mostly discarded, even though it is rich in nutrients like protein, fiber, sugars, anthocyanins, polyphenols, and other secondary metabolites. Fungi from the division of Basidiomycota have a great enzymatic toolbox to recycle these complex mixtures of nutrients. In particular, the edible medicinal fungus Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05677-4.
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Registered trials
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