Evidence map›Paper›PMID 40282702›Full record

ArticleFoods (Basel, Switzerland)2025

Physicochemical, Functional, and In Vitro Fermentation Characteristics of Buckwheat Bran Dietary Fiber Modified by Enzymatic Extrusion.

Tingting Bu, Yue Yu, Xiao Kong, Weicheng Wu, Zhiguo Zhang, Weiwei Hu, Komarova Natallia, Ming Cai, Kai Yang, Peilong Sun

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 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. 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.

Tingting BuCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.ORCID 0000-0003-4192-662X
Yue YuCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.
Xiao KongCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.
Weicheng WuFood Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.ORCID 0000-0002-5696-3354
Zhiguo ZhangFood Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.ORCID 0000-0002-3637-8107
Weiwei HuFood Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Komarova NatalliaScientific-Practical Center for Foodstuffs, National Academy of Sciences of Belarus, 220037 Minsk, Belarus.
Ming CaiCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.ORCID 0000-0003-0782-9877
Kai YangCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.ORCID 0000-0001-5571-6645
Peilong SunCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.ORCID 0000-0003-1963-1120

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The effects of cellulase-xylanase synergistic treatment combined with twin-screw extrusion on the physicochemical, functional, and in vitro fermentation characteristics of buckwheat bran dietary fiber (BBDF) were investigated. Compared to single enzymatic hydrolysis, the synergetic modification was more effective in promoting the soluble DF (SDF) ratio (increased from 10.68% to 32.67%), functional properties, and prebiotic activities of BBDF and decreasing the insoluble DF (IDF) content. Under 0.6% (

Indexed as

buckwheat brandietary fiberenzymatic extrusiongut microbiotaphysicochemical properties

Identifiers

PMID40282702
PMCPMC12025816

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.