ArticleFoods (Basel, Switzerland)2023
The Influence of
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 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
11 citing papers in PubMed.
- Chicha de Jora: A Traditional Andean Fermented Beverage as a Complex Cereal Fermentation System.Comprehensive reviews in food science and food safety · 2026Review
- Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages.Comprehensive reviews in food science and food safety · 2026Review
- Functional, Nutritional and Biological Properties of Ice Cream Produced by Yeast Inoculation.Food science & nutrition · 2026Article
- Evaluating chromatographic techniques for the aroma profiling of kombucha.Analytical and bioanalytical chemistry · 2026Article
- Agro-Food Waste for Isolation of Non-Conventional Yeasts and Flavor Compounds Production.Foods (Basel, Switzerland) · 2026Article
- Unlocking the Zn-enriching potential of industrial yeast strains-an experimental journey from metal analysis to proteomics.Applied microbiology and biotechnology · 2026Article
- Uncovering the hidden yeast diversity in fermented coffee: Insights from a shotgun metagenomic approach.PloS one · 2026Article
- A Narrative Review on the Functional Applications, Safety, and Probiotic Characteristics ofNutrients · 2025Review
- Impact of Applying Magnetic Fields on the Development of Postbiotic Metabolites and Probiotic Microorganisms in Kombucha Tea.Food science & nutrition · 2025Article
- Revealing differences in flavor compounds during plum wine fermentation using single and mixed yeast strains through metabolomic analysis.Food chemistry: X · 2025Article
- Elevated abundance ofCurrent research in food science · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors.
Funding
Abstract
Traditional kombucha is a functional tea-based drink that has gained attention as a low or non-alcoholic beverage. The fermentation is conducted by a community of different microorganisms, collectively called SCOBY (Symbiotic Culture of Bacteria and Yeast) and typically consists of different acetic acid bacteria and fermenting yeast, and in some cases lactic acid bacteria that would convert the sugars into organic acids-mostly acetic acid. In this study, the effect of including a
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.