Evidence mapPaperPMID 42326440Full record

ArticleFood science & nutrition2026

Lactic Acid Fermentation Improves the Bioaccessibility and Functional Quality of Reduced-Calorie Sour Cherry Beverages During Cold Storage.

Perihan Kubra Akman, Gulsum Ucak-Ozkaya, Gozde Kutlu, Fatih Tornuk, Hasan Yetim

Abstract read
In one paragraph

Article in Food science & nutrition, 2026. 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.

Perihan Kubra AkmanFaculty of Chemical and Metallurgical Engineering, Department of Food Engineering Yildiz Technical University Istanbul Türkiye.ORCID https://orcid.org/0000-0002-7837-4681
Gulsum Ucak-OzkayaScientific Research Projects Coordination Unit Yildiz Technical University Istanbul Türkiye.ORCID https://orcid.org/0000-0002-4207-6797
Gozde KutluFaculty of Fine Arts, Design and Architecture, Department of Gastronomy and Culinary Arts Ankara Medipol University Ankara Türkiye.ORCID https://orcid.org/0000-0001-7111-1726
Fatih TornukFaculty of Health Sciences, Department of Nutrition and Dietetics Sivas Cumhuriyet University Sivas Türkiye.ORCID https://orcid.org/0000-0002-7313-0207
Hasan YetimFaculty of Engineering and Natural Sciences, Food Engineering Department Istanbul Sabahattin Zaim University Istanbul Türkiye.ORCID https://orcid.org/0000-0002-5388-5856

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study aimed to investigate the fermentation of reduced-calorie sour cherry-based beverages using three individual probiotic strains (

Indexed as

bioactive propertiescytotoxic activityin vitro bioaccessibilitylactic acid fermentedsour cherry

Identifiers

PMID42326440
PMCPMC13282473

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.