Evidence map›Paper›PMID 31274911›Full record

ArticleJournal of food science and technology2019

Technological characterization and sensory evaluation of a traditional Algerian fresh cheese clotted with

Wafaa Benheddi, Amina Hellal

Abstract read
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 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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

2 authors.

Wafaa Benheddi1Ecole Nationale Supérieure Agronomique, Hassen Badi, El Harrach, 16004 Algiers, Algeria.
Amina Hellal2Laboratoire des Sciences et Techniques de l'Environnement, Ecole Nationale Polytechnique, 10 Avenue Hacen Badi BP 182, El Harrach, 16200 Algiers, Algeria.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Jben is an Algerian traditional fresh cheese produced on a small scale in a limited area of east and west Algeria, in Maghnia and Nadrouma. It is manufactured from raw sheep, cow or goat milks, coagulated with dried flowers of wild thistle

Indexed as

Cynara cardunculus L.JbenLactic acid bacteriaTraditional cheese

Identifiers

PMID31274911
PMCPMC6581988

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.