Evidence map›Paper›PMID 30923456›Full record

ArticleFood technology and biotechnology2018

Retention of Bioactive Compounds During Domestic Processing of Croatian Domestic Garlic (

Sandra Pedisić, Zoran Zorić, Anđela Miljanović, Danijela Šimić, Maja Repajić, Verica Dragović-Uzelac

Open access · diamondAbstract read
In one paragraph

Article in Food technology and biotechnology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
3.0field-weighted citation impact, top 8% of its field
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

3 citing papers in PubMed, 17 citations in OpenAlex.

  1. Article
  2. Article
  3. Hairy Garlic (Molecules (Basel, Switzerland) · 2020
    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

6 authors at 1 institution in 1 country.

Sandra PedisićFaculty of Food Technology and Biotechnology, University of Zagreb, Petra Kasandrića 3, HR-23000 Zadar, Croatia.ORCID 0000-0002-5491-0128
Zoran ZorićFaculty of Food Technology and Biotechnology, University of Zagreb, Petra Kasandrića 3, HR-23000 Zadar, Croatia.ORCID 0000-0002-9386-374X
Anđela MiljanovićFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia.ORCID 0000-0002-7359-1943
Danijela ŠimićFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia.ORCID 0000-0002-6901-4537
Maja RepajićFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia.ORCID 0000-0001-8413-5575
Verica Dragović-UzelacFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia.ORCID 0000-0002-4179-3727
University of Zagreb · HR

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The content of bioactive compounds and antioxidant activity were determined in Croatian domestic garlic after domestic processing (crushing, water blanching and frying) through different thermal treatments. The predominant phenolics in fresh garlic expressed per fresh mass were

Indexed as

antioxidant activitybioactive compoundsCroatian domestic garlicdomestic processingthermal treatment

Identifiers

PMID30923456
PMCPMC6399714
OpenAlexW2901152110

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC
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 OpenQuestion graph.