Evidence map›Paper›PMID 33568860›Full record

ArticleJournal of food science and technology2021

Direct acidification of

Taís Cardoso, Mariana Carolina Gipiela Corrêa Dias, João Luiz Andreotti Dagostin, Maria Lucia Masson

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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.

Taís CardosoGraduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Parana, Av. Francisco Heráclito dos Santos s.n., Curitiba, PR 81530-900 Brazil.ORCID 0000-0002-7567-3694
Mariana Carolina Gipiela Corrêa DiasGraduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Parana, Av. Francisco Heráclito dos Santos s.n., Curitiba, PR 81530-900 Brazil.
João Luiz Andreotti DagostinGraduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Parana, Av. Francisco Heráclito dos Santos s.n., Curitiba, PR 81530-900 Brazil.
Maria Lucia MassonGraduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Parana, Av. Francisco Heráclito dos Santos s.n., Curitiba, PR 81530-900 Brazil.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

abstractLactobionic acid (LBA) shows singular properties (antioxidant and antimicrobial). However, few studies aim to test them in foods and confirm the actual occurrence of properties. The present study aims to apply LBA/lactic acid in the production of GRAPHIC ABSTRACT:

Indexed as

AntioxidantBrazilian cheeseFood additiveRheology

Identifiers

PMID33568860
PMCPMC7847888

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.