ArticleFrontiers in nutrition2024
Antioxidant capacities and non-volatile metabolites changes after solid-state fermentation of soybean using oyster mushroom (
Article in Frontiers in nutrition, 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
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.
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.
- Value-adding soybean meal via solid-state fermentation withFood chemistry: X · 2026Article
- Biochemical Composition, Nutritional Profile, Bioactive Compound Content, Antioxidant Activity, and Technological Potential of Mycelium fromMolecules (Basel, Switzerland) · 2026Article
- Enhancement of Poly-γ-glutamic Acid Formation and Antioxidant Activity inAntioxidants (Basel, Switzerland) · 2026Article
- Taste characterization of okara and okara-derived substrates fermented byFood chemistry: X · 2026Article
- Nutritional Improvement of Sugar-Snap Cookies Supplemented withFoods (Basel, Switzerland) · 2026Article
- Advancing solid-state fermentation with culinary fungi for nutrient-dense, minimally processed, whole-foods and resilient food systems-a narrative review.Frontiers in nutrition · 2026Review
- Changes in nutritional composition and bioactivity of fermented cereals underFrontiers in nutrition · 2026Article
- Extracts of the Algerian FungusJournal of fungi (Basel, Switzerland) · 2025Article
- Optimization of Solid-State Fermentation Process for Dietary Fiber in Flaxseed Meal and Analysis of Its Microstructure and Functional Properties.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Given the abundance of beneficial properties and enzymes secreted by edible oyster mushrooms, their mycelium could serve as a starter for fermented foods to enhance their nutritional and bioactive quality. This study aimed to investigate the effects on the nutritional ingredients, antioxidant activity, and non-volatile metabolites during solid-state fermentation (SSF) of soybeans by
Indexed as
Identifiers
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.