The Modification of Coffee Beans Through a Combination of Microbial and Enzymatic Processes.

Paulina Pakosz, Anna Bzducha-Wróbel, Beata Drużyńska, Rafał Wołosiak

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

4 authors.

Paulina PakoszDepartment of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, Poland.ORCID 0000-0002-1957-8633

Anna Bzducha-WróbelDepartment of Biotechnology and Food Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences (SGGW), 159C Nowoursynowska Street, 02-776 Warsaw, Poland.

Beata DrużyńskaDepartment of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, Poland.ORCID 0000-0003-1756-7428

Rafał WołosiakDepartment of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, Poland.ORCID 0000-0002-8322-1305

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Fermentation with various microorganisms modifies the quality of coffee. In animal-digested coffee, enzymatic activity also affects coffee characteristics. However, limited information is available on in vitro coffee modification employing both mechanisms simultaneously in controlled conditions. In this study, robusta green beans were modified with selected bacterial species (

Indexed as

acrylamidecoffee aromacoffee fermentationcoffee modificationgreen beansvolatile compounds

Identifiers

PMID41829132

DOI10.3390/foods15050859

PMCPMC12984616

What OpenQuestion holds

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Registered trials

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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.