Evidence map›Paper›PMID 32903943›Full record

ArticleJournal of food science and technology2020

Physicochemical quality and sensory acceptance of toasts with partial replacement of wheat flour by maize biomass flour.

Alline Emannuele Chaves Ribeiro, Aryane Ribeiro Oliveira, Ana Caroline Mendes da Silva, Márcio Caliari, Manoel Soares Soares Júnior

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Review
  2. 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

5 authors.

Alline Emannuele Chaves RibeiroAgronomy Department, Agronomy School, Federal University of Goiás (UFG), Rodovia Goiânia-Nova Veneza, Km 0, Campus Samambaia, Goiânia, GO 74001-970 Brazil.
Aryane Ribeiro OliveiraFood Engineering Department, Agronomy School, Federal University of Goiás (UFG), Rodovia Goiânia-Nova Veneza, Km 0, Campus Samambaia, Goiânia, GO 74001-970 Brazil.
Ana Caroline Mendes da SilvaFood Engineering Department, Agronomy School, Federal University of Goiás (UFG), Rodovia Goiânia-Nova Veneza, Km 0, Campus Samambaia, Goiânia, GO 74001-970 Brazil.
Márcio CaliariRural Development Department, Agronomy School, Federal University of Goiás (UFG), Rodovia Goiânia-Nova Veneza, Km 0, Campus Samambaia, Goiânia, GO 74001-970 Brazil.
Manoel Soares Soares JúniorAgronomy Department, Agronomy School, Federal University of Goiás (UFG), Rodovia Goiânia-Nova Veneza, Km 0, Campus Samambaia, Goiânia, GO 74001-970 Brazil.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The aim of this study was to assess physicochemical and sensory viability of toasts developed from the partial replacement of wheat flour (WF) by maize biomass flour (MBF). Different levels of MBF (0, 5, 10, 15 and 20 g 100 g

Indexed as

Bakery goodBy-productDietary fiberToasted breadsZea mays

Identifiers

PMID32903943
PMCPMC7447719

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.