Fortification of Cereal-Based Food with

Junyan Wang, Peng Wu, Xiao Dong Chen, Aibing Yu, Sushil Dhital

Abstract read

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 3 papers.

0numbers the graph read from it

0cells of the map it votes in

3citing 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

3 citing papers in PubMed.

Enhancing Probiotic Performance in Food Matrices: From Strain Selection to Bioengineering.Journal of food science · 2026
Review
Genetic Engineering and Encapsulation Strategies forFoods (Basel, Switzerland) · 2026
Review
Effect of Food Matrix and Administration Timing on the Survival ofFoods (Basel, Switzerland) · 2025
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

5 authors.

Junyan WangDepartment of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia.ORCID 0000-0003-1900-424X

Peng WuSchool of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science, Soochow University, Suzhou 215123, China.ORCID 0000-0002-3339-4179

Xiao Dong ChenSchool of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science, Soochow University, Suzhou 215123, China.

Aibing YuDepartment of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia.

Sushil DhitalDepartment of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Functional foods are evolving beyond basic nutrition to address nutrition-related diseases and enhance well-being. While probiotic-fortified products dominate this sector, most remain dairy-based. This study investigated the incorporation of

Indexed as

Bacillus coagulans GBI-30Lactobacillus rhamnosus GGnoodlenovel foodsprobioticviabilitywheat-flour pasta

Identifiers

PMID40647002

DOI10.3390/foods14132250

PMCPMC12248632

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.