ArticleFoods (Basel, Switzerland)2024
Potential Health Benefits of Fermented Vegetables with Additions of
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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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.
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Who cites it
6 citing papers in PubMed.
- Innovative Iron-Fortified Synbiotic Drink From Yellow Spondias Dulcis L.: A Functional Beverage with Enhanced Nutritional and Antioxidant Properties.Probiotics and antimicrobial proteins · 2026Article
- A review of dominant lactic acid bacteria strains and inoculation fermentation for fermented mustard plant.Frontiers in microbiology · 2026Review
- Lactic Acid Bacteria Isolated from Traditional Dry-Cured Fermented Foods with Probiotic Effect: Selection, Mechanisms of Action and Applications.Foods (Basel, Switzerland) · 2025Review
- Untargeted metabolomics reveals phenolic compound dynamics during mung bean fermentation.Food chemistry: X · 2025Article
- Metaproteomic Analysis of Fermented Vegetable Formulations with Lactic Acid Bacteria: A Comparative Study from Initial Stage to 15 Days of Production.Foods (Basel, Switzerland) · 2025Article
- Chemical, Textural and Antioxidant Properties of Oat-Fermented Beverages with Different Starter Lactic Acid Bacteria and Pectin.Biotech (Basel (Switzerland)) · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Fermented vegetables are increasingly being recognized as an important dietary component, particularly of plant-based diets, to achieve a sustainable healthy gut because of their microbial diversity and antioxidant properties. However, the functional relevance of fermented vegetables varies based on the raw ingredients used and nutrient supplementation. Therefore, in the present study, we investigated the microbial diversity and antioxidant activity of three formulas of fermented vegetables (standard, supplemented with
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Registered trials
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