ArticleAntioxidants (Basel, Switzerland)2026
Synergistic Effect of Low-Intensity Ultrasound and Co-Culture Lactic Acid Bacteria Fermentation on the Antioxidant Properties of
Ehsan Divan Khosroshahi, Rita Abi Rached, Maria Manconi, Maria Letizia Manca, Mohammad Firoznezhad, Mansureh Ghavam, Seyed Hadi Razavi, Zeinab E Mousavi, Maryam Salami
Abstract read
In one paragraphArticle in Antioxidants (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.
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0citing papers in PubMed
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What it found
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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.
2 · The registryThe trial behind it
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3 · Its place in the literatureWho cites it
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4 · The recordCorrections and comments
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5 · Who and what moneyAuthors and funding
9 authors.
Ehsan Divan KhosroshahiBioprocess Engineering Laboratory (BPEL), Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj 31587-77871, Iran.
Rita Abi RachedDepartment of Life and Environmental Sciences, University of Cagliari, University Campus, Pad. A, S.P. Monserrato-Sestu Km 0.700, 09042 Monserrato, Italy.
Maria ManconiDepartment of Life and Environmental Sciences, University of Cagliari, University Campus, Pad. A, S.P. Monserrato-Sestu Km 0.700, 09042 Monserrato, Italy.ORCID 0000-0003-4818-2344 Maria Letizia MancaDepartment of Life and Environmental Sciences, University of Cagliari, University Campus, Pad. A, S.P. Monserrato-Sestu Km 0.700, 09042 Monserrato, Italy.ORCID 0000-0002-3787-257X Mohammad FiroznezhadFondazione Edmund Mach, Istituto Agrario San Michele All'Adige, Via E. Mach, 1, 38098 S. Michele all'Adige, Italy.
Mansureh GhavamDepartment of Nature Engineering, Faculty of Natural Resources and Earth Sciences, University of Kashan, Kashan 87317-53153, Iran.
Seyed Hadi RazaviBioprocess Engineering Laboratory (BPEL), Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj 31587-77871, Iran.ORCID 0000-0002-5815-4411 Zeinab E MousaviBioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, Campus of Agriculture and Natural Resources, University of Tehran, Karaj 31587-77871, Iran.
Maryam SalamiBioprocess Engineering Laboratory (BPEL), Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj 31587-77871, Iran.
Funding
No grant is acknowledged in the PubMed record.
6 · The paper itselfAbstract
This study investigates the dynamic physicochemical and microbiological changes during low-intensity ultrasound-assisted co-culture lactic acid bacteria (LAB) fermentation (
Indexed as
antioxidant potentialco-culture fermentationEchium amoenumflavonoidslactic acid bacteria (LAB)low-intensity ultrasoundphenolic compounds
Identifiers
PMID41897481
PMCPMC13023852
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