Evidence map›Paper›PMID 41011305›Full record

ArticleMicroorganisms2025

Detoxification of Grape Pomace Contaminated with Ochratoxin A by Thermal-Pressure Treatment in Combination with Lactic Acid Bacteria Fermentation.

Ebenezer Aning-Dei, Jianmei Yu, Salam A Ibrahim

Abstract read
In one paragraph

Article in Microorganisms, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. Microbial Detoxification of Ochratoxin A in Food.Foods (Basel, Switzerland) · 2026
    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

3 authors.

Ebenezer Aning-DeiFood and Nutritional Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USA.ORCID 0009-0009-2693-4534
Jianmei YuFood and Nutritional Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USA.ORCID 0000-0001-9747-8278
Salam A IbrahimFood and Nutritional Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USA.ORCID 0000-0001-5395-9993

Funding

National Institute of Food and Agriculture 2023-38821-39581
6 · The paper itself

Abstract

Grape pomace (GP), a polyphenol-rich byproduct of winemaking, holds considerable health benefits and potential as an antibiotic alternative for livestock animals. However, its utilization is compromised by the contamination of mycotoxins produced by pathogenic molds (with ochratoxin A (OTA) being the most frequently detected), which pose hidden health risks to both livestock animals and human beings. This study evaluated the efficacy of thermal-pressure treatment (pressure cooking) with and without the addition of acidic and alkaline agents, and the combined thermal-pressure and fermentation with four lactic acid bacteria (LAB) strains, including

Indexed as

fermentationgrape pomacelactic acid bacteriaochratoxin Apolyphenolspressure cooking

Identifiers

PMID41011305
PMCPMC12472047

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.