Evidence map›Paper›PMID 32566204›Full record

ArticleFood science & nutrition2020

Optimization of grape juice deacidification using mixture of adsorbents: A case study of Pekmez.

Mohammad Rezaei, Mohammad Alizadeh Khaledabad, Ehsan Moghaddas Kia, Zahra Ghasempour

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

Article in Food science & nutrition, 2020. 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
0.7field-weighted citation impact, top 32% 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, 8 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 4 institutions in 1 country.

Mohammad RezaeiDepartment of Food Science and Technology Afagh Higher Education Institute Urmia Iran.
Mohammad Alizadeh KhaledabadDepartment of Food Science and Technology Urmia University Urmia Iran.
Ehsan Moghaddas KiaDepartment of Food Science and Nutrition Maragheh University of Medical Sciences Maragheh Iran.ORCID https://orcid.org/0000-0002-1032-7264
Zahra GhasempourDepartment of Food Science and Technology, Nutrition and Food Sciences Faculty Tabriz University of Medical Sciences Tabriz Iran.ORCID https://orcid.org/0000-0002-9928-6808
Afagh Higher Education Institute · IRTabriz University of Medical Sciences · IRUniversity of Maragheh · IRUrmia University of Technology · IR

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Grape syrup (Pekmez or Dooshab) is one of the nutritious products developed through grape processing. One of the main challenges in the industrial manufacture of this product is the utilization of traditional

Indexed as

adsorbentcalcium carbonategrape syrupneutralizationtartaric acid

Identifiers

PMID32566204
PMCPMC7300086
OpenAlexW3019109345

What OpenQuestion 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 OpenQuestion graph.