Evidence map›Paper›PMID 40600165›Full record

ArticleInternational journal of food science2025

Production and Quality Characteristics of Starter Culture Fermented Aliha, a Maize-Based Indigenous Fermented Beverage.

Felix Kwashie Madilo, Emmanuel Letsyo, Nii Korley Kortei, Otilia Abla Adzinyo, Angela Parry-Hanson Kunadu

Abstract read
In one paragraph

Article in International journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Article
  2. Review
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

5 authors.

Felix Kwashie MadiloFood Science and Technology Department, Ho Technical University, Ho, Ghana.ORCID https://orcid.org/0000-0002-1997-6658
Emmanuel LetsyoFood Science and Technology Department, Ho Technical University, Ho, Ghana.ORCID https://orcid.org/0000-0001-5445-8568
Nii Korley KorteiNutrition and Dietetics Department, School of Allied Health Sciences, University of Health and Allied Sciences, Ho, Ghana.ORCID https://orcid.org/0000-0002-8863-4694
Otilia Abla AdzinyoHospitality and Tourism Management Department, Ho Technical University, Ho, Ghana.ORCID https://orcid.org/0000-0002-8853-7843
Angela Parry-Hanson KunaduNutrition and Food Science Department, University of Ghana, Accra, Ghana.ORCID https://orcid.org/0000-0001-8758-0420

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Probiotics are beneficial microorganisms that are used as starter cultures to improve the safety, sensory qualities, and nutritional properties of the final products. Therefore, this study was designed to use selected lactic acid bacteria (LABs) and yeast strains isolated from spontaneously fermented

Indexed as

cornfermentationnutritional qualityprobioticssafetyspontaneous

Identifiers

PMID40600165
PMCPMC12213042

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.