Evidence map›Paper›PMID 34945466›Full record

ArticleFoods (Basel, Switzerland)2021

3D Characterization of Sponge Cake as Affected by Freezing Conditions Using Synchrotron X-ray Microtomography at Negative Temperature.

Amira Zennoune, Pierre Latil, Fatou-Toutie Ndoye, Frederic Flin, Jonathan Perrin, Christian Geindreau, Hayat Benkhelifa

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2021. 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

7 authors.

Amira ZennouneUniversité Paris-Saclay, INRAE, UR FRISE, 92761 Antony, France.
Pierre LatilUniversité Grenoble Alpes, Université de Toulouse, Météo-France, CNRS, CNRM, Centre d'Etudes de la Neige, 38000 Grenoble, France.
Fatou-Toutie NdoyeUniversité Paris-Saclay, INRAE, UR FRISE, 92761 Antony, France.
Frederic FlinUniversité Grenoble Alpes, Université de Toulouse, Météo-France, CNRS, CNRM, Centre d'Etudes de la Neige, 38000 Grenoble, France.ORCID 0000-0001-9931-7769
Jonathan PerrinSynchrotron SOLEIL, L'Ormes des Merisiers, BP48, Saint Aubin, 91192 Gif sur Yvette, France.
Christian GeindreauUniversité Grenoble Alpes, Grenoble INP, 3SR, CNRS, 38041 Grenoble, France.
Hayat BenkhelifaUniversité Paris-Saclay, INRAE, UR FRISE, 92761 Antony, France.ORCID 0000-0002-2461-5988

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In this study, the microstructural evolution of a non-reactive porous model food (sponge cake) during freezing was investigated. Sponge cake samples were frozen at two different rates: slow freezing (0.3 °C min

Indexed as

Cryo-SEMfreezing ratemicrostructuresponge cakesynchrotron X-ray microtomography

Identifiers

PMID34945466
PMCPMC8700666

What OpenQuestion holds

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Registered trials

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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.