Evidence map›Paper›PMID 34950866›Full record

ArticleFood chemistry: X2022

Sweet corn cob as a functional ingredient in bakery products.

T Lau, T Clayton, N Harbourne, J Rodriguez-Garcia, M J Oruna-Concha

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

Article in Food chemistry: X, 2022. 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
1.7field-weighted citation impact, top 17% 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

2 citing papers in PubMed, 21 citations in OpenAlex.

  1. Review
  2. Review
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 at 2 institutions in 2 countries.

T LauDepartment of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UK.
T ClaytonDepartment of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UK.
N HarbourneUCD Institute of Food and Health, School of Agricultural and Food Science, University College Dublin, Belfield, Dublin, Ireland.
J Rodriguez-GarciaDepartment of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UK.
M J Oruna-ConchaDepartment of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UK.
University of Reading · GBUniversity College Dublin · IE

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Gluten free (GF) products are often inferior in quality attributes, nutritional content and consumer acceptability. The use of GF by-products is a novel strategy to improve the structure and nutritional profile of these products. Sweet corn cob (SCC) is a by-product of sweet corn processing containing a considerable amount of fibre and ferulic acid. The effect of baking on ferulic acid content, colour, texture and physical characteristics on muffins incorporated with SCC flour (SCCF) as a value-added food ingredient was investigated using a GF model system. The freeze-dried SCCF, containing ferulic acid (6.02 mg g

Indexed as

Consumer acceptanceFerulic acidFibreFlour replacementGluten free muffinSweet corn cob

Identifiers

PMID34950866
PMCPMC8671855
OpenAlexW4200235110

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.