Evidence map›Paper›PMID 41465048›Full record

ArticleFoods (Basel, Switzerland)2025

Fractionation and Chemical Characterization of Cell-Bound Biosurfactants Produced by a Novel

Dimitra Alimpoumpa, Harris Papapostolou, Maria Alexandri, Vasiliki Kachrimanidou, Nikolaos Kopsahelis

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

5 authors.

Dimitra AlimpoumpaDepartment of Food Science and Technology, Ionian University, 28100 Argostoli, Greece.
Harris PapapostolouDepartment of Food Science and Technology, Ionian University, 28100 Argostoli, Greece.ORCID 0000-0001-7914-1030
Maria AlexandriDepartment of Food Science and Technology, Ionian University, 28100 Argostoli, Greece.
Vasiliki KachrimanidouDepartment of Food Science and Technology, Ionian University, 28100 Argostoli, Greece.ORCID 0000-0003-0685-7083
Nikolaos KopsahelisDepartment of Food Science and Technology, Ionian University, 28100 Argostoli, Greece.ORCID 0000-0002-1861-0208

Funding

NSRF 2014-2020 MIS 5047291
6 · The paper itself

Abstract

Lactic acid bacteria (LAB) have attracted scientific attention as potential producers of biosurfactants (BS); however, there is limited knowledge on the structure of the produced molecules. The aim of this study was to elucidate the individual components comprising the crude BS produced by

Indexed as

amino acid analysisbiosurfactantsbiosurfactant stabilitycheese whey valorizationcolumn fractionationlactic acid bacteriastructural characterization

Identifiers

PMID41465048
PMCPMC12732783

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.