Evidence map›Paper›PMID 39397834›Full record

ArticleJournal of food science and technology2024

Selenium-enriched fermented beverage with improved sensorial properties using lactic acid bacteria.

Fernando Gabriel Martínez, Gustavo Moreno-Martín, Florencia Mohamed, Micaela Pescuma, Yolanda Madrid-Albarrán, Fernanda Mozzi

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science and technology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Article
  2. Article
  3. 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

6 authors.

Fernando Gabriel MartínezCentro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 San Miguel de Tucumán, Argentina.
Gustavo Moreno-MartínDepartment of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Av. Complutense s/n, 28040 Madrid, Spain.
Florencia MohamedCentro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 San Miguel de Tucumán, Argentina.
Micaela PescumaCentro de Investigación y Extensión Forestal Andino Patagónico (CIEFAP), Ruta 259 Km 16,24 - CC 14 (9200) Esquel, Chubut, Argentina.
Yolanda Madrid-AlbarránDepartment of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Av. Complutense s/n, 28040 Madrid, Spain.
Fernanda MozziCentro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 San Miguel de Tucumán, Argentina.ORCID 0000-0002-2661-7661

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The aim of this study was to formulate a Selenium (Se)-bioenriched fermented beverage using selenized lactic acid bacteria (LAB) with desirable sensory attributes and shelf-life. The fruit-origin strains Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-024-05984-4.

Indexed as

Fermented beverageFunctional foodLactic acid bacteriaSeleniumSensory studies

Identifiers

PMID39397834
PMCPMC11464742

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.