ReviewFoods (Basel, Switzerland)2025
Bridging Tradition and Innovation: A Systematic Review and Bibliometric Analysis of Turkish Fermented Foods.
Review in Foods (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.
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
1 citing paper in PubMed.
- Next-generation fermented foods: engineering the future of functional nutrition and emerging food safety challenges.Frontiers in microbiology · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundTraditional fermented foods from Türkiye are integral components of the nation's culinary heritage, reflecting a remarkable diversity shaped by local practices and ecosystems. These products embody region-specific microbial communities, often conceptualized as a "microbial terroir," which influence their sensory qualities, nutritional value, and health-promoting properties.
methodsThis study followed the PRISMA 2020 guidelines and included a systematic review and bibliometric analysis. A structured search was conducted in the Web of Science Core Collection (WoSCC) on 15 January 2025 using predefined keywords related to Turkish fermented foods and fermentation processes. Records were screened based on language (English or Turkish) and document type (articles, reviews, book chapters, and early access). A total of 1464 studies met the eligibility criteria, reflecting a 2.81% annual growth rate and a 12.7% international co-authorship rate. Bibliometric analysis was performed using the bibliometrix R package (RStudio 2024.12.1) and the biblioshiny interface.
resultsThe analysis revealed that the diversity of microbial consortia in Turkish fermented foods contributes to their distinctive characteristics, including enhanced nutritional profiles, probiotic potential, and food safety attributes. Emerging studies employing omics technologies-such as next-generation sequencing, metagenomics, and metabolomics-have expanded our understanding of fermentation ecosystems. Additionally, the growing integration of artificial intelligence supports predictive modeling and process optimization for advanced quality control.
conclusionThis synthesis highlights the significant technological, nutritional, and cultural value of Türkiye's traditional fermented foods. Future directions should include omics-based translational research, indigenous starter culture development, and strengthened international collaborations to support sustainable and competitive functional food innovation.
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.