Evidence map›Paper›PMID 41376067›Full record

ArticleFoods (Basel, Switzerland)2025

Fermentation Process Evaluation of a Sustainable and Innovative Miso Made from Alternative Legumes.

Rafaela Santos, Beatriz Parente, Mariana Mota, Anabela Raymundo, Catarina Prista

Abstract read
PubMed Full text at PMC Publisher
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 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing 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

4 citing papers in PubMed.

  1. Article
  2. Review
  3. Mixed Fermentation UsingFoods (Basel, Switzerland) · 2026
    Article
  4. 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.

Rafaela SantosLEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal.ORCID 0000-0001-6011-6652
Beatriz ParenteLEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal.
Mariana MotaLEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal.ORCID 0000-0001-7732-9072
Anabela RaymundoLEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal.ORCID 0000-0001-5266-1685
Catarina PristaLEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal.ORCID 0000-0001-9307-1905

Funding

FCT - Fundação para a Ciência e Tecnologia 2020.07388.B.D.FCT - Fundação para a Ciência e Tecnologia UID/04129/2025
6 · The paper itself

Abstract

Miso is a traditional Japanese seasoning produced by fermenting soybean. However, in Portugal, most soybean is imported. This study focused on producing sustainable and innovative misos using legumes traditionally consumed in Portugal-chickpea, lupin, and cowpea-and assessing their fermentation. Each legume was blended with 3% or 12% NaCl and inoculated with a selected microbial consortium comprising

Indexed as

chickpeacowpeafermentationlupinmisosalt reductionsustainable and innovative food

Identifiers

PMID41376067
PMCPMC12692464

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.