Evidence map›Paper›PMID 39328219›Full record

ArticleFood science and biotechnology2024

Water kefir in co-fermentation with

Handray Fernandes de Souza, Lorena Teixeira Bogáz, Giovana Felício Monteiro, Eduardo Novais Souza Freire, Karina Nascimento Pereira, Marina Vieira de Carvalho, Ramon da Silva Rocha, Adriano Gomes da Cruz, Igor Viana Brandi, Eliana Setsuko Kamimura

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science and biotechnology, 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. Article
  2. Article
  3. Article
  4. Review
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

10 authors.

Handray Fernandes de SouzaDepartment of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.ORCID 0000-0002-0216-7117
Lorena Teixeira BogázDepartment of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.
Giovana Felício MonteiroDepartment of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.
Eduardo Novais Souza FreireDepartment of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.
Karina Nascimento PereiraDepartment of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.
Marina Vieira de CarvalhoDepartment of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.
Ramon da Silva RochaDepartment of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.
Adriano Gomes da CruzDepartment of Food, Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Rio de Janeiro, RJ 20270-021 Brazil.
Igor Viana BrandiInstitute of Agricultural Sciences, Universidade Federal de Minas Gerais, Av. Universitária, 1000, Montes Claros, Minas Gerais 39404-547 Brazil.
Eliana Setsuko KamimuraDepartment of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Mead is an alcoholic beverage obtained by fermenting a dilute solution of honey with yeasts. The aim of this study was to develop and evaluate a probiotic mead from the co-fermentation of water kefir and

Indexed as

Bioactive compoundsFermentationFermented alcoholic beverageIn vitro digestibilityProbiotic food

Identifiers

PMID39328219
PMCPMC11422394

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.