ArticleInternational journal of food science2026
Fermentation-Driven Valorization of Cashew Apple: Combined Influence of Terroir, Fruit Phenotype, and Clarification Level on Microbial and Biochemical Composition.
Article in International journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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.
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.
Who cites it
1 citing paper in PubMed.
- Fermentation-Driven Valorization of Cashew Apple: Combined Influence of Terroir, Fruit Phenotype, and Clarification Level on Microbial and Biochemical Composition.International journal of food science · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study provides an integrated assessment of how terroir, fruit phenotype, and clarification level jointly influence the microbial and biochemical composition during the fermentation of cashew apple, a tropical fruit with high valorization potential. Three processing matrices (pulp, juice, and clarified juice) were fermented spontaneously, and cultivable microbial diversity was identified using Nanopore sequencing, while sugars, organic acids, and polyphenols were quantified by HPLC. While fruit phenotype had no significant effect (at the 5% level) on the biochemical composition, terroir significantly affected pH, titratable acidity, condensed tannins, ascorbic acid, and flavonoid levels. Microbial community dynamics evolved over time. At 24 h, no significant differences in bacterial or fungal composition were observed across terroirs or phenotypes. However, by 48 h, bacterial diversity increased, while fungal profiles remained relatively stable. The dominant bacterial genera were
Indexed as
Identifiers
What OpenQuestion holds
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.