Evidence map›Paper›PMID 40820369›Full record

ArticleFood science and technology international = Ciencia y tecnologia de los alimentos internacional2026

Enhancing nutritional value and flavor profiles of whey powder through fungal fermentation with

Burcu Kaya, Onur Güneşer, Mohammad J Taherzadeh, Yonca Karagül Yüceer, Taner Sar

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 2026. 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. 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.

Burcu KayaSwedish Centre for Resource Recovery, University of Borås, Borås, Sweden.ORCID 0000-0003-1755-7705
Onur GüneşerEngineering Faculty, Department of Food Engineering, Uşak University, Uşak, Türkiye.ORCID 0000-0002-3927-4469
Mohammad J TaherzadehSwedish Centre for Resource Recovery, University of Borås, Borås, Sweden.ORCID 0000-0003-4887-2433
Yonca Karagül YüceerDepartment of Food Engineering, Çanakkale Onsekiz Mart University, Çanakkale, Türkiye.ORCID 0000-0002-9028-2923
Taner SarSwedish Centre for Resource Recovery, University of Borås, Borås, Sweden.ORCID 0000-0003-2369-9638

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Investigation of the nutritional properties, biological activities, volatile compounds and sensory properties of fungal biomass and supernatants obtained from cheese whey powder fermented with

Indexed as

Aspergillus oryzaeFermentationNeurosporaNutritive ValueWheyAmino Acids, EssentialAntioxidantsCheeseFlavonoidsHumansPhenolsPowdersTasteVolatile Organic CompoundsAmino Acids, EssentialAntioxidantsFlavonoidsPhenolsPowdersVolatile Organic Compoundsalternative food sourceantioxidant activityfungal fermentationWhey

Identifiers

PMID40820369
PMCPMC13477504

What OpenQuestion holds

Textmetadata
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.