Evidence map›Paper›PMID 40932150›Full record

ArticleJournal of food science2025

Effects of Fermentation on the Bioactive, Functional, and Technological Characteristics of Babassu and Brazil Nut Flours.

Letícia Nunes da Cruz, Beatriz Veltre Costa, Caroline Lopes, Cecília Midori Hosoda Henriques, Ruann Janser Soares de Castro

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in 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. 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.

Letícia Nunes da CruzDepartment of Food Science and Nutrition, School of Food Engineering, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil.ORCID https://orcid.org/0000-0001-8897-2899
Beatriz Veltre CostaDepartment of Food Science and Nutrition, School of Food Engineering, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil.
Caroline LopesDepartment of Food Science and Nutrition, School of Food Engineering, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil.
Cecília Midori Hosoda HenriquesDepartment of Food Science and Nutrition, School of Food Engineering, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil.
Ruann Janser Soares de CastroDepartment of Food Science and Nutrition, School of Food Engineering, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil.ORCID https://orcid.org/0000-0003-2649-8567

Funding

Conselho Nacional de Desenvolvimento Científico e TecnológicoCoordenação de Aperfeiçoamento de Pessoal de Nível SuperiorThe Good Food Institute Brazil
6 · The paper itself

Abstract

This study provides a comprehensive evaluation of the composition, bioactivity, and techno-functional properties of babassu (Attalea speciosa) mesocarp and Brazil nut (Bertholletia excelsa) flours, highlighting their potential as novel functional ingredients. Fermentation effects of Saccharomyces cerevisiae var. boulardii-17 on these properties were also investigated. Yeast cells (10

Indexed as

BertholletiaFermentationFlourNutsAntioxidantsBrazilFood HandlingSaccharomyces cerevisiaeAntioxidantsantidiabeticantioxidantAttalea speciosaBertholletia excelsaSaccharomyces cerevisiae var. boulardii

Identifiers

PMID40932150
PMCPMC12424274

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.