ArticleFood science & nutrition2023
Nutritional, functional, and sensorial properties of oat milk produced by single and combined acid, alkaline, α-amylase, and sprouting treatments.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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
10 citing papers in PubMed, 18 citations in OpenAlex.
- Cow's milk compared to oat drink and its implications for lipid profile- a pilot randomized controlled trial.Nutrition journal · 2026Trial
- Oat-Based Vegan Yogurt Alternatives Enriched with Mung Bean and Black Bean Protein Isolates: Nutritional and In Silico Potential Bioactive Peptide Estimation.Foods (Basel, Switzerland) · 2026Article
- Two-Stage Sequential Fermentation of Oat Drink UsingFood science & nutrition · 2026Article
- Recent Advances in Plant-Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives.Food science & nutrition · 2026Review
- Plant-Based Beverages: Consumption Habits, Perception and Knowledge on a Sample of Portuguese Citizens.Foods (Basel, Switzerland) · 2024Article
- Functional, nutritional, and sensorial evaluation of sorghum-based beverages produced by single- and two-stage acid, α-amylase enzyme, and germination treatments.Food science & nutrition · 2024Article
- Effect of Neutral and Acidic Protease Processing Intervals on Optimising Nutritional Value and Enhancing Physico-Chemical Properties of Oat Drink.Foods (Basel, Switzerland) · 2024Article
- Oat milk analogue versus traditional milk: Comprehensive evaluation of scientific evidence for processing techniques and health effects.Food chemistry: X · 2023Review
- Nutritional, functional, and sensorial properties of oat milk produced by single and combined acid, alkaline, α-amylase, and sprouting treatments.Food science & nutrition · 2023Article
- Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review.Foods (Basel, Switzerland) · 2023Review
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 at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, the effects of different treatments of the oat slurry on the nutritional, functional, and sensorial properties of oat milk were evaluated. The sprouting and sprouting-acidic treatments have the highest oat milk yield (91.70%) and protein extraction yield (82.74%), respectively. The protein concentrations of alkali, sprouting-acidic, and α-amylase-alkali treatments were significantly (
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.