Evidence map›Paper›PMID 42352036›Full record

ArticleAntioxidants (Basel, Switzerland)2026

Valorization of Lemon Processing By-Products Through Multi-Strain Fermentation: Strain-Specific Changes in Flavonoids, Limonoids, and Antioxidant Capacity.

Ching I Lin, Chih Hsuan Fan, Shu Hsien Tsai, Chia Hsin Chang, Chiao Min Yang, Bao Hong Shi, Ying Hsuan Tsai, Ming Yi Lee

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article 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.

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

8 authors.

Ching I LinDepartment of Nutrition and Health Sciences, Chang Gung University of Science and Technology, Taoyuan 33303, Taiwan.
Chih Hsuan FanIndustrial Technology Research Institute, Hsinchu 31057, Taiwan.
Shu Hsien TsaiIndustrial Technology Research Institute, Hsinchu 31057, Taiwan.
Chia Hsin ChangDepartment of Nutrition and Health Sciences, Chang Gung University of Science and Technology, Taoyuan 33303, Taiwan.ORCID 0000-0003-0332-7298
Chiao Min YangDepartment of Nutrition and Health Sciences, Chang Gung University of Science and Technology, Taoyuan 33303, Taiwan.
Bao Hong ShiGraduate Institute of Health Industry Technology, Chang Gung University of Science and Technology, Taoyuan 33303, Taiwan.
Ying Hsuan TsaiIndustrial Technology Research Institute, Hsinchu 31057, Taiwan.
Ming Yi LeeDepartment of Nutrition and Health Sciences, Chang Gung University of Science and Technology, Taoyuan 33303, Taiwan.ORCID 0009-0006-5433-0648

Funding

Chang Gung University of Science and Technology ZRRPF3P0081Chang Gung University of Science and Technology ZRRPF3Q0081Chang Gung University of Science and Technology ZRRPF3Q0091
6 · The paper itself

Abstract

Lemon processing by-products are rich in flavonoids, limonoids, and phenolic acids, but their direct utilization is limited by glycoside-dominant flavonoid profiles, bitterness-associated limonoids, and insufficiently defined valorization strategies. This study compared eight food-relevant microorganisms, including lactic acid bacteria,

Indexed as

antioxidant activityflavonoidslemon by-productslimonoidsmetabolic conversionmicrobial fermentationstrain selection

Identifiers

PMID42352036
PMCPMC13295453

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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.