ArticleFoods (Basel, Switzerland)2022
Effects of Five Different Lactic Acid Bacteria on Bioactive Components and Volatile Compounds of Oat.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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
19 citing papers in PubMed, 40 citations in OpenAlex.
- Study of the Formation of Neuromodulatory Compounds in Fermented Products Based on Triticale, Naked Oat, and Amaranth Grains.Foods (Basel, Switzerland) · 2026Article
- Starter-Culture-Dependent Effects ofFoods (Basel, Switzerland) · 2026Article
- Survival of Lacticaseibacillus rhamnosus LRB in a Potential Synbiotic Oat Beverage: Insights into Cell-Matrix Interactions During In Vitro Digestion.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Isolation, Fermentation, and Application of Probiotics Derived from Fermented Grains.Journal of agricultural and food chemistry · 2026Review
- Effect of Organic Acids on Pathogenic and Lactic Acid Bacteria in Directly Raw Milk Cheddar Cheese.Probiotics and antimicrobial proteins · 2026Article
- Article
- Synergistic effect of fermented raspberry juice and high hydrostatic pressure along with coconut sap in chitosan coating for barramundi preservation.Scientific reports · 2025Article
- Effects of Lactic Acid Bacteria-Directed Screening on Flavor and Functional Properties of Fermented Corn Protein Hydrolysate.Foods (Basel, Switzerland) · 2025Article
- Effects of single and co-cultured lactic acid bacteria on antioxidant capacity and metabolite profiles during rambutan juice fermentation.Food chemistry: X · 2025Article
- Enhancement of nutritional and flavor properties of red-fleshed pitaya juice viaFood chemistry: X · 2025Article
- IncorporatingJournal of food science and technology · 2025Article
- Sensory and volatile compound profiles in tempeh-like products from faba bean and oats.Current research in food science · 2025Article
- Blue honeysuckle fermentation withFood chemistry: X · 2024Article
- Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits.Foods (Basel, Switzerland) · 2024Review
- Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods.Foods (Basel, Switzerland) · 2024Article
- Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread.Current research in food science · 2024Article
- Fermented Oats as a Novel Functional Food.Nutrients · 2023Review
- Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review.Foods (Basel, Switzerland) · 2023Review
- Novel Functional Grape Juices Fortified with Free or ImmobilizedMicroorganisms · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 2 institutions in 1 country.
Funding
Abstract
In this research, oats were fermented with
Indexed as
Identifiers
What Socratic 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 Socratic graph.