ReviewJournal of food science and technology2025
Research progress on processing and nutritional properties of fermented cereals.
Review in Journal of food science and technology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
2 citing papers in PubMed.
- Impact of kilning on the fermentability of oat wholemeal flour and related bioconversion of starch, protein, dietary fibre, and phytate.Current research in food science · 2026Article
- Volatile Fingerprinting and Regional Differentiation of Safflower (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
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermented foods, especially those derived from cereals, are significant contributors to the diversification of global diets. As people pay increasing attention to food taste, flavor, and nutritional balance, conducting a comprehensive and integrated evaluation of the role of fermentation technology in cereals has become a top priority. This article reviews relevant research conducted in recent years, summarizing the fermentation conditions of cereals and focusing on the effects of fermentation on the nutritional value and health benefits of cereals, including its impact on basic components such as starch and dietary fiber. Fermentation can enhance the content of bioactive substances in cereals, playing a positive role in preventing chronic diseases such as type 2 diabetes, cancer, and hypertension. Finally, the article summarizes prospects for future market development of fermented cereal products, aiming to provide insights for improving the edible quality of fermented cereal-based products and developing functional fermented cereal products. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-024-06099-6.
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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.