Evidence map›Paper›PMID 31274910›Full record

ArticleJournal of food science and technology2019

Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (

Małgorzata Warechowska, Józef Warechowski, Józef Tyburski, Ewa Siemianowska, Agnieszka Nawrocka, Antoni Miś, Marta Skrajda-Brdak

Abstract 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 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing 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

6 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
  4. Climate Change-The Rise of Climate-Resilient Crops.Plants (Basel, Switzerland) · 2024
    Review
  5. Article
  6. 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

7 authors.

Małgorzata Warechowska1Department of Systems Engineering, Faculty of Technical Sciences, University of Warmia and Mazury, Heweliusza 14, 10-718 Olsztyn, Poland.ORCID 0000-0002-3592-9472
Józef Warechowski2Department of Process Engineering and Equipment, Faculty of Food Sciences, University of Warmia and Mazury, Oczapowskiego 7, 10-957 Olsztyn, Poland.
Józef Tyburski3Department of Agroecosystems, Faculty of Environmental Management and Agriculture, University of Warmia and Mazury, Pl. Łódzki 3, 10-719 Olsztyn, Poland.
Ewa Siemianowska1Department of Systems Engineering, Faculty of Technical Sciences, University of Warmia and Mazury, Heweliusza 14, 10-718 Olsztyn, Poland.
Agnieszka Nawrocka4Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
Antoni Miś4Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
Marta Skrajda-Brdak5Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-957 Olsztyn, Poland.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The consumers interest in organic food and farmers' search for cultivars with increased usefulness for organic farming have contributed to the revival of ancient cereal species and their launch onto the food market. In view of the above, the aim of this study was to determine the physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (

Indexed as

Antioxidant activityFlour baking qualityFree phenolicsPhysicochemical propertiesPrimitive rye flourPrimitive rye grain

Identifiers

PMID31274910
PMCPMC6581991

What OpenQuestion holds

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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.