ReviewFoods (Basel, Switzerland)2023
Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions.
Review 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 27 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
27 citing papers in PubMed, 54 citations in OpenAlex.
- Mechanism-First Psychobiotics: Fermented Vegetables, Dairy, and Soy for Depression and Anxiety.International journal of molecular sciences · 2026Review
- Evaluation and Selection of Thermal Processing Conditions for Safety, Flavor Retention, and Shelf-Life Extension of Fermented Pickled Mustard Greens.Molecules (Basel, Switzerland) · 2026Article
- Effects of ginger on microbial succession and flavor formation during Zao Chili fermentation.Food chemistry: X · 2026Article
- Effects of inoculation withFood chemistry: X · 2026Article
- Traditional Food Systems as Nutrient Optimization Architectures: Mechanisms of Bioavailability and Dietary Resilience.Nutrients · 2026Review
- Physicochemical and Textural Features of the Shuidong Mustard (Foods (Basel, Switzerland) · 2026Article
- Phylogenetic Diversity, Pathogenicity and Host Range of Verticillium longisporum and V. dahliae Associated with Verticillium Wilt of Chinese Cabbage in Korea.The plant pathology journal · 2026Article
- The Diet-Microbiota-Polyamine Axis in Intestinal Aging: Microbial Pathways, Functional Foods, and Physiological Implications.Nutrients · 2026Review
- Article
- Fermented Vegetables as a Source of Psychobiotics: A Review of the Evidence for Mental Health Benefits.Probiotics and antimicrobial proteins · 2026Review
- Article
- Exploring the link between flavor compounds and bacterial community structure of traditional fermented Jiang-shui in Gansu province.Food chemistry: X · 2025Article
- Probiotics and Food Bioactives: Unraveling Their Impact on Gut Microbiome, Inflammation, and Metabolic Health.Probiotics and antimicrobial proteins · 2025Review
- Comparative evaluation of quality and microbial community of Yibin yacai as influenced by traditional sun drying-natural and mechanical drying-inoculation fermentation.Food chemistry: X · 2025Article
- Vegetable By-Products from Industrial Processing: From Waste to Functional Ingredient Through Fermentation.Foods (Basel, Switzerland) · 2025Review
- Recent advances in the study of the properties and applications of lactic acid bacteria.World journal of microbiology & biotechnology · 2025Review
- From Tradition to Innovation: The Role of Sea Fennel in Shaping Kimchi's Microbial, Chemical, and Sensory Profiles.Molecules (Basel, Switzerland) · 2025Article
- Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements.Foods (Basel, Switzerland) · 2025Review
- In Vitro, Ex Vivo, and In Vivo Evidence of Nitrate-Reducing Activity inFoods (Basel, Switzerland) · 2025Article
- Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
This review summarizes current studies on fermented vegetables, analyzing the changes in nutritional components during pickling, the health benefits of fermented vegetables, and their safety concerns. Additionally, the review provides an overview of the applications of emergent non-thermal technologies for addressing these safety concerns during the production and processing of fermented vegetables. It was found that vitamin C would commonly be lost, the soluble protein would degrade into free amino acids, new nutrient compositions would be produced, and the flavor correlated with the chemical changes. These changes would be influenced by the variety/location of raw materials, the original bacterial population, starter cultures, fermentation conditions, seasoning additions, and post-fermentation processing. Consuming fermented vegetables benefits human health, including antibacterial effects, regulating intestinal bacterial populations, and promoting health (anti-cancer effects, anti-diabetes effects, and immune regulation). However, fermented vegetables have chemical and biological safety concerns, such as biogenic amines and the formation of nitrites, as well as the existence of pathogenic microorganisms. To reduce hazardous components and control the quality of fermented vegetables, unique starter cultures, high pressure, ultrasound, cold plasma, photodynamic, and other technologies can be used to solve these problems.
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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.