ArticleFoods (Basel, Switzerland)2025
Nutritional Value Improvement of Oats by Solid-State Fermentation with
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 6 papers.
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Who cites it
6 citing papers in PubMed.
- Improving grain yield prediction in Southern US oat germplasm using genomics information and environmental covariates.The plant genome · 2026Article
- Avenanthramides as digestion-stage modulators: Mechanistic links across the gastrointestinal continuum.Food chemistry: X · 2026Review
- Optimization of Mixed-Culture Solid-State Fermentation and the Effect of Microencapsulation on the Antioxidant Activity of Cherry Blossom Extract.International journal of molecular sciences · 2026Article
- Article
- Remodeling of Bamboo (Foods (Basel, Switzerland) · 2026Article
- Enhancing the Nutritional and Sensory Quality of Tartary Buckwheat Cookies Through Solid-State Fermentation withFoods (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
With increasing research, the nutritional value of oats is gaining recognition. Fermentation is an emerging biotransformation pattern that changes the nutritional structure of whole grains. Currently, research on whole-grain fermentation is relatively focused on phenolic compounds and their antioxidants, but less attention has been given to avenanthramides (Avns) and the glycemic index (GI) in fermented oats. In this study, oats were subjected to solid-state fermentation (SSF) by
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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.