Evidence map›Paper›PMID 38429465›Full record

ArticleWorld journal of microbiology & biotechnology2024

Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains.

Flavia Leticia Sanches, Cláudia Moreira Santa Catharina Weis, Giovanna Camile Vaz Gonçalves, Gessica Suiany Andrade, Luan Gabriel Techi Diniz, Aline Frumi Camargo, Simone Kubeneck, Gabriel Henrique Klein, Larissa Capeletti Romani, Vitoria Dassoler Longo and 6 more

Abstract read
PubMed Publisher
In one paragraph

Article in World journal of microbiology & biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

  1. Review
  2. Article
  3. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

16 authors.

Flavia Leticia SanchesFederal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil.
Cláudia Moreira Santa Catharina WeisFederal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil.
Giovanna Camile Vaz GonçalvesFederal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil.
Gessica Suiany AndradeFederal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil.
Luan Gabriel Techi DinizFederal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil.
Aline Frumi CamargoLaboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil.
Simone KubeneckLaboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil.
Gabriel Henrique KleinLaboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil.
Larissa Capeletti RomaniLaboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil.
Vitoria Dassoler LongoLaboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil.
Monize BürckDepartment of Biosciences, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos, SP, 11015-020, Brazil.
Luciano TormenFederal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil.
Anna Rafaela Cavalcante BragaDepartment of Biosciences, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos, SP, 11015-020, Brazil.
Catia Tavares Dos Passos FranciscoFederal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil.
Helen TreichelFederal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil. helentreichel@gmail.com.
Larissa Canhadas BertanFederal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This work aimed to study and characterize a product based on vegetable extract of quinoa (WVEQ) fermented with water kefir grains. The effect of sucrose concentration (SC), inulin concentration (IC), and xanthan gum (XG) concentration were evaluated using a central composite design (CCD) 2

Indexed as

Chenopodium quinoaKefirLactobacillalesFermentationPlant ExtractsVegetablesYeastsPlant ExtractsEnzymesFormulationsProbioticsPseudocerealSimulated digestion

Identifiers

PMID38429465

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

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.