Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using

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

4 citing papers in PubMed.

1. Influence of bamboo fiber on the technological and nutritional qualities of semi-hard plant-based cheese alternative.Journal of food science and technology · 2025
   Article
2. Recent Advances, Challenges, and Functional Applications of Protein Chemical Modification in the Food Industry.Foods (Basel, Switzerland) · 2025
   Review
3. Unlocking microbial interactions: Multi-Plant-based-substrate fermentation with water kefir starters for functional beverage innovation.Current research in food science · 2025
   Article
4. Recent progress in plant-based proteins: From extraction and modification methods to applications in the food industry.Food chemistry: X · 2024
   Review

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

Authors and funding

6 authors.

Funding

No grant is acknowledged in the PubMed record.

Abstract

Indexed as