Evidence map›Paper›PMID 38919719›Full record

ArticleAIMS microbiology2024

Exploring fermentation with lactic acid bacteria as a pretreatment for enhancing antioxidant potential in broccoli stem powders.

M Alegría Serna-Barrera, Claudia Bas-Bellver, Lucía Seguí, Noelia Betoret, Cristina Barrera

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in AIMS microbiology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing 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

4 citing papers in PubMed.

  1. Review
  2. Review
  3. Review
  4. 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

5 authors.

M Alegría Serna-BarreraInstituto de Ingeniería de Alimentos-FoodUPV de la Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain.
Claudia Bas-BellverInstituto de Ingeniería de Alimentos-FoodUPV de la Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain.
Lucía SeguíInstituto de Ingeniería de Alimentos-FoodUPV de la Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain.
Noelia BetoretInstituto de Ingeniería de Alimentos-FoodUPV de la Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain.
Cristina BarreraInstituto de Ingeniería de Alimentos-FoodUPV de la Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Fruit and vegetable industries face a major environmental challenge with food loss and waste. Broccoli stems, comprising 38% of the plant's total weight, are usually discarded by the industry producing fourth-range and ready-to-use products, despite being rich in antioxidants, vitamins, fiber, carotenoids, phenolic compounds, and glucosinolates. Addressing the challenge of reducing waste in this sector includes the production of stable and nutrient-concentrated powders, which can be consumed directly or used as ingredients in functional food formulation. This study investigated fermentation with lactic acid bacteria (

Indexed as

antioxidantsbroccoli stemsdisruption intensityfreeze-dryinglactic acid fermentationpowdered productswaste recovery, probiotics

Identifiers

PMID38919719
PMCPMC11194623

What OpenQuestion holds

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LicenceCC BY
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.