Evidence map›Paper›PMID 38487287›Full record

ArticleJournal of food science and technology2024

Exploring the biofunctionalities of lactic fermented cactus pear (

Mital R Kathiriya, Yogesh Vekariya, Subrota Hati

Open access · greenAbstract read
In one paragraph

Article in Journal of food science and technology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
0.6field-weighted citation impact, top 28% of its field
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

1 citing paper in PubMed, 3 citations in OpenAlex.

  1. Effect of Lactic Fermented Cactus Pear (Indian journal of microbiology · 2025
    Article
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

3 authors at 1 institution in 1 country.

Mital R KathiriyaDepartment of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat 388110 India.
Yogesh VekariyaDepartment of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat 388110 India.
Subrota HatiDepartment of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat 388110 India.ORCID 0000-0002-4010-204X
Kamdhenu University · IN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Cactus pear fruit is known with many health benefits in ethnomedicine of countries like Mexico, Portugal, Chine, India etc. The study was aimed to develop biofunctional lactic fermented cactus pear fruit beverage to add values to the medicinal fruit. The processing parameters such as quantity of freeze dried cactus pear fruit powder, sucrose and incubation time were optimised using response surface methodology. The optimized product was then subjected to proximate compositional, physicochemical, biofunctional and microbial analysis. The lactic fermented cactus pear fruit beverage was prepared by mixing 12% [w/v] freeze dried cactus pear fruit powder and 3% sucrose in water, then pasteurised and inoculated with 3% Graphical abstract:

Indexed as

Antioxidant activityAscorbic acidBiofunctionalCactus pear fruit beverageLactic fermentationLactobacillus

Identifiers

PMID38487287
PMCPMC10933228
OpenAlexW4389648641

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.