Evidence map›Paper›PMID 39907239›Full record

ArticleJournal of agricultural and food chemistry2025

Pea-Derived Raffinose-Family Oligosaccharides as a Novel Ingredient to Accelerate Sour Beer Production.

Philipp Garbers, Hans Andreas Brandal, Aksel Vardeberg Skeie, Gard W Karlsnes, Paula Varela, Catrin Tyl, Bjo Rge Westereng

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of agricultural and food chemistry, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. Article
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

7 authors.

Philipp GarbersFaculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science, Ås 1433, Norway.ORCID 0000-0002-4528-7290
Hans Andreas BrandalFaculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science, Ås 1433, Norway.
Aksel Vardeberg SkeieFaculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science, Ås 1433, Norway.
Gard W KarlsnesSensory and Consumer Sciences, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås 1433, Norway.
Paula VarelaSensory and Consumer Sciences, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås 1433, Norway.
Catrin TylFaculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science, Ås 1433, Norway.
Bjo Rge WesterengFaculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science, Ås 1433, Norway.ORCID 0000-0002-5141-7231

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated raffinose family oligosaccharides (RFOs) derived from pulses as selective carbon sources for sour beer production. Fourteen lactic acid bacteria (LAB) were screened for growth in media supplemented with RFOs. Furthermore, the influence of ethanol and isomerized α-acids on the bacterial growth was investigated. While most LAB grew in the presence of RFOs, few did so in the presence of ethanol and α-acids. Some of the LAB with tolerance to these stressors were then combined with

Indexed as

BeerLactobacillalesOligosaccharidesRaffinoseBrettanomycesEthanolFermentationFlavoring AgentsHumansTasteEthanolFlavoring AgentsOligosaccharidesRaffinoseBrettanomycescoculturesLactobacillusLactococcuspulsessensorysour beer

Identifiers

PMID39907239
PMCPMC11843718

What Socratic holds

Textmetadata
LicenceCC BY
Read underepoch 390

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 Socratic graph.