Evidence map›Paper›PMID 41097348›Full record

ArticleMolecules (Basel, Switzerland)2025

Characteristics of Novel Fermented Cloudy Fruit Juices Produced Using

Paweł Satora, Magdalena Skotniczny, Martyna Maziarek

Abstract read
In one paragraph

Article in Molecules (Basel, Switzerland), 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

3 authors.

Paweł SatoraDepartment of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Kraków, Poland.ORCID 0000-0003-4091-5822
Magdalena SkotnicznyDepartment of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Kraków, Poland.ORCID 0000-0002-5686-5244
Martyna MaziarekDepartment of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Kraków, Poland.

Funding

Ministry of Science and Higher Education of Poland 070013-D020
6 · The paper itself

Abstract

Fermented fruit juices are considered functional beverages because they contain bioactive compounds derived from plant materials and produced by the microorganisms involved in fermentation. The composition of these beverages can vary depending on the strain used. This study aimed to determine the effect of different microorganisms conducting lactic acid fermentation on the chemical composition and bioactive component content of naturally cloudy fermented pear and plum juices. The process used

Indexed as

FermentationFruit and Vegetable JuicesLactic AcidLactiplantibacillus plantarumLactobacillaceaeSaccharomycetalesPolyphenolsVolatile Organic CompoundsLactic AcidPolyphenolsVolatile Organic Compoundsfunctional beveragespearplumpolyphenolsvolatiles

Identifiers

PMID41097348
PMCPMC12526350

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.