ArticleFoods (Basel, Switzerland)2024
Chemical Profile Characterization of Fruit and Vegetable Juices after Fermentation with Probiotic Strains.
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 9 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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
9 citing papers in PubMed, 14 citations in OpenAlex.
- Red Jujube Juice Fermented withFoods (Basel, Switzerland) · 2026Article
- Effects of fermentation byFood chemistry: X · 2026Article
- Effects of Sequential Fermentation withFoods (Basel, Switzerland) · 2026Article
- Quantification of Macular Carotenoids over a Wide Dynamic Range in Plant Matrices and Caco-2 Cells Using a Single Transferable Analytical Method.Foods (Basel, Switzerland) · 2026Article
- Effect of mixed fermentation of Saccharomyces cerevisiae, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus on physicochemical and flavor characteristics of pumpkin juice.Scientific reports · 2025Article
- Characteristics of Novel Fermented Cloudy Fruit Juices Produced UsingMolecules (Basel, Switzerland) · 2025Article
- Part II-Volatile Profiles of Kiwi Kefir-like Beverages Influenced by the Amount of Inoculum, Shaking Rate, and Successive Kefir Grain Passages.Foods (Basel, Switzerland) · 2025Article
- New Insight into Microbial Exploitation to Produce Bioactive Molecules from Agrifood and By-Products' Fermentation.Foods (Basel, Switzerland) · 2025Review
- Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented withFoods (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lactic acid bacteria (LAB) are widely applied for fermentation purposes in dairy and non-dairy food matrices with beneficial technological and health-promoting properties. This study describes the effect of two lactic acid bacteria, namely,
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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.