Evidence map›Paper›PMID 31168144›Full record

ArticleJournal of food science and technology2019

Effect of cacao bean quality grade on cacao quality evaluation by cut test and correlations with free amino acids and polyphenols profiles.

Germaine Audrey Ngouambe Tchouatcheu, Alexandre Mboene Noah, Reinhard Lieberei, Nicolas Niemenak

Open access · bronzeAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science and technology, 2019. 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
0.4field-weighted citation impact, top 33% 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, 11 citations in OpenAlex.

  1. Article
  2. Article
  3. 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

4 authors at 3 institutions in 2 countries.

Germaine Audrey Ngouambe Tchouatcheu1Department of Biological Science, Higher Teacher Training College, University of Yaounde I, P.O. Box 47, Yaounde, Cameroon.
Alexandre Mboene Noah2Faculty of Science, Department of Biochemistry, University of Douala, P.O. Box 24157, Douala, Cameroon.
Reinhard Lieberei3Department of Biology, Biocenter Klein Flottbek and Botanical Garden, University of Hamburg, Ohnhorststrasse 18, 22609 Hamburg, Germany.
Nicolas Niemenak1Department of Biological Science, Higher Teacher Training College, University of Yaounde I, P.O. Box 47, Yaounde, Cameroon.
Université de Yaoundé I · CMUniversität Hamburg · DEUniversity of Douala · CM

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Cacao fermentation induces biochemical changes in the beans that lead to different cacao grades such as slaty (unfermented), violet (under fermented) and brown (fully fermented) beans. This grade heterogeneity in a sample set can impact the quality of the end-products. In the present study, amino acids and polyphenol contents of slaty, violet and brown beans were evaluated. Free amino acids were derivatized from

Indexed as

Cacao qualityCut-testFermentation processesFree amino acidsPolyphenols

Identifiers

PMID31168144
PMCPMC6525676
OpenAlexW2927002194

What OpenQuestion holds

Textmetadata
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.