ReviewFood science & nutrition2024
A review of the production, quality, and safety of traditionally fermented cereal-based alcoholic beverages in Ethiopia.
Review in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 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
10 citing papers in PubMed.
- Microbiological quality and nutritional characterization of traditional fermented foods and beverages in Nekemte Town, East Wollega Zone, Ethiopia.BMC nutrition · 2026Article
- Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality.Food science & nutrition · 2026Review
- Probiotics and Fermented Foods in Human Nutrition.Molecules (Basel, Switzerland) · 2026Review
- The Uses, Nutritional Advantages, and Challenges of Traditional Fermented Alcoholic Beverages for Indigenous Communities in Ethiopia.International journal of microbiology · 2026Review
- Indigenous Knowledge, Processing Method, and Future Potential ofInternational journal of microbiology · 2026Review
- Process optimization and quality assessment of redistilled Ethiopian traditional spirit (Areke): ethanol yield and zinc contamination control.Scientific reports · 2025Article
- Delving into the nutritional and bioactive profiles ofFood chemistry: X · 2025Article
- A review on the microbiology of Ethiopian traditional fermented beverage products.Frontiers in nutrition · 2025Review
- Fermentation dynamics of millet beverages: Microbial interactions, nutritional enhancements, and health implications.Food chemistry: X · 2025Review
- A review of the production, quality, and safety of traditionally fermented cereal-based alcoholic beverages in Ethiopia.Food science & nutrition · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In Ethiopia, a diverse array of cereal-based alcoholic beverages is being prepared and consumed. These traditional fermented drinks are distinct to specific regions and are prepared by locals using locally available raw materials according to cultural traditions. Notable among these are
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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.