Evidence map›Paper›PMID 42483611›Full record

ArticleFood science & nutrition2026

Comparative Effects of Bacterial and Yeast Fermentation on Nutritional & Bioactive Properties in Chickpea Protein Isolate.

Bilgen Özsoy, Buse Bıyıklı, Cansu Yay, Özlem Aslan, Emine Aytunga Arık Kibar, Müge İşleten Hoşoğlu

Abstract read
In one paragraph

Article in Food science & nutrition, 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

6 authors.

Bilgen ÖzsoyGebze Technical University Institute of Biotechnology Gebze/Kocaeli Türkiye.ORCID https://orcid.org/0009-0009-9809-5143
Buse BıyıklıGebze Technical University Institute of Biotechnology Gebze/Kocaeli Türkiye.ORCID https://orcid.org/0009-0001-0827-9304
Cansu YayGebze Technical University Institute of Biotechnology Gebze/Kocaeli Türkiye.ORCID https://orcid.org/0000-0001-7715-4815
Özlem AslanFood Technologies Research Group The Scientific and Technological Research Council of Türkiye (TÜBİTAK) Marmara Research Center Gebze/Kocaeli Türkiye.ORCID https://orcid.org/0000-0003-3051-3168
Emine Aytunga Arık KibarFood Technologies Research Group The Scientific and Technological Research Council of Türkiye (TÜBİTAK) Marmara Research Center Gebze/Kocaeli Türkiye.ORCID https://orcid.org/0000-0001-6657-6342
Müge İşleten HoşoğluGebze Technical University Institute of Biotechnology Gebze/Kocaeli Türkiye.ORCID https://orcid.org/0000-0001-8171-3018

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Microbial fermentation of legume proteins and legume-based ingredients is increasingly recognized as an effective strategy for developing innovative food products with improved nutritional and functional properties. Accordingly, this study aimed to comparatively evaluate the effects of fermenting chickpea protein isolate (CPI) using the lactic acid bacterium

Indexed as

amino acid profileBacillus subtilisKluyveromyces marxianusLactobacillus helveticussustainability

Identifiers

PMID42483611
PMCPMC13385520

What OpenQuestion holds

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Registered trials

None linked

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.