Evidence map›Paper›PMID 40226796›Full record

ArticleCurrent research in food science2025

Sensory and volatile compound profiles in tempeh-like products from faba bean and oats.

Laura Alejandra Fernandez Castaneda, Shania Saini, Oskar Laaksonen, Anna Kårlund, Su-Lin L Leong, William R Newson, Volkmar Passoth, Kati Hanhineva, Maud Langton, Galia Zamaratskaia

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In one paragraph

Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. Tempeh-type fermentation kinetics of tarwi (Frontiers in nutrition · 2026
    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

10 authors.

Laura Alejandra Fernandez CastanedaDepartment of Molecular Sciences BioCenter, Swedish University of Agricultural Sciences, SE-750 07, Uppsala, Sweden.
Shania SainiFood Sciences Unit, Department of Life Technologies University of Turku, FI-20014, Turku, Finland.
Oskar LaaksonenFood Sciences Unit, Department of Life Technologies University of Turku, FI-20014, Turku, Finland.
Anna KårlundFood Sciences Unit, Department of Life Technologies University of Turku, FI-20014, Turku, Finland.
Su-Lin L LeongDepartment of Molecular Sciences BioCenter, Swedish University of Agricultural Sciences, SE-750 07, Uppsala, Sweden.
William R NewsonDepartment of Plant Breeding, Swedish University of Agriculture (SLU), 234 22, Lomma, Sweden.
Volkmar PassothDepartment of Molecular Sciences BioCenter, Swedish University of Agricultural Sciences, SE-750 07, Uppsala, Sweden.
Kati HanhinevaFood Sciences Unit, Department of Life Technologies University of Turku, FI-20014, Turku, Finland.
Maud LangtonDepartment of Molecular Sciences BioCenter, Swedish University of Agricultural Sciences, SE-750 07, Uppsala, Sweden.
Galia ZamaratskaiaDepartment of Molecular Sciences BioCenter, Swedish University of Agricultural Sciences, SE-750 07, Uppsala, Sweden.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Faba beans (

Indexed as

FermentationLactic acid bacteriaOdourPlant-basedSensory evaluationTempeTempeh

Identifiers

PMID40226796
PMCPMC11987698

What OpenQuestion holds

Textmetadata
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.