ArticleFoods (Basel, Switzerland)2026
Optimization of Biotechnological Vinegar Production from an Algerian Date Variety Using Indigenous Strains and Response Surface Methodology.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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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.
The trial behind it
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Who cites it
2 citing papers in PubMed.
- Machine learning-assisted optimization of ultrasound-ohmic processing of hawthorn vinegar: antidiabetic activity, phenolic profiling, and molecular docking insights.Frontiers in nutrition · 2026Article
- Thermosonication of traditional poppy vinegar: modulation of biomolecules, phenolic profile, and antidiabetic potential in a functional fermented food.Frontiers in nutrition · 2026Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Vinegar is a traditional fermented food of increasing industrial interest due to its nutritional, sensory, and bioactive properties. This study aimed to develop and optimize a controlled biotechnological process for vinegar production from the Algerian date cultivar Degla Beida, an abundant yet underexploited local resource. Indigenous
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Registered trials
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.