ReviewHeliyon2023
A comprehensive review on functional beverages from cereal grains-characterization of nutraceutical potential, processing technologies and product types.
Review in Heliyon, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 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
16 citing papers in PubMed.
- Optimizing Wheat Milling By-Products: An Overview of Processing Techniques.Foods (Basel, Switzerland) · 2026Review
- Effect of Industrial-Scale Microfluidizer Treatment on the Physicochemical Properties and Quality of Whole-Component Dehulled Foxtail Millet Slurry.Foods (Basel, Switzerland) · 2026Article
- Elucidating the mechanistic link: how silicon enhances lodging resistance in oat via targeted regulation of lignin biosynthesis in the second stem internode.Frontiers in plant science · 2026Article
- Corn-Based Fermented Beverages: Nutritional Value, Microbial Dynamics, and Functional Potential-An Overview.Foods (Basel, Switzerland) · 2025Review
- Impact of High Hydrostatic Pressure, Ultrasound, and Pulsed Electric Field in Beverages Fermentation: A Review of Nutritional, Functional, and Sensory Aspects and the Future.Foods (Basel, Switzerland) · 2025Review
- Unrevealing the characteristics of low-alcohol citrus juice cofermented with different lactic acid bacteria andFood chemistry: X · 2025Article
- Ethnobotanical Heritage of Edible Plants Species in Mueang District, Yasothon Province, Northeastern Thailand.Biology · 2025Article
- Ancient Grains as Functional Foods: Integrating Traditional Knowledge with Contemporary Nutritional Science.Foods (Basel, Switzerland) · 2025Review
- Delving into the nutritional and bioactive profiles ofFood chemistry: X · 2025Article
- A Novel Non-Alcoholic Einkorn-Based Beverage Produced by Lactic Acid Fermentation: Microbiological, Chemical, and Sensory Assessment.Foods (Basel, Switzerland) · 2024Article
- ProbioticFood science & nutrition · 2024Article
- Effects of roasting and steeping on nutrients and physiochemical compounds in organically grown naked barley teas.Food chemistry: X · 2024Article
- Review
- Evaluation of flavor substances of rice bran kvass based on electronic nose and gas chromatography-mass spectrometry.Food chemistry: X · 2024Article
- Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits.Foods (Basel, Switzerland) · 2024Review
- Wheat and Wheat-Derived Beverages: A Comprehensive Review of Technology, Sensory, Biological Activity, and Sustainability.Preventive nutrition and food science · 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
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Due to growing consumer interest in fitness and wellbeing, foods and beverages with therapeutic and functional qualities are in higher demand. In addition to being significant staple crops and major providers of nutrition and energy, cereals are rich in bioactive phytochemicals with health benefits. Cereal grains offer a lot of promise for processing into functional beverages since these include a wide variety of bioactive phytochemicals such as phenolic compounds, carotenoids, dietary fibres, phytosterols, tocols, gamma-oryzanol, and phytic acid. Despite the fact that a wide variety of beverages made from cereal grains are produced globally, they have received very little technological and scientific attention. The beverages confer replacements for milk made from cereal grains, roasted cereal grain teas and fermented non-alcoholic cereal grain drinks. This review emphasizes on the three primary kinds of functional beverages made from cereal grains. Further, the potential applications and directions for the future related to these beverages are discussed with elaborated processing methods, health benefits and product attributes. Cereal grain-based beverages may represent a promising new class of healthy functional beverages in our daily lives as the food industry gets more diverse.
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.