ArticleNutrients2021
Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (
Article in Nutrients, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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.
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.
Who cites it
15 citing papers in PubMed, 28 citations in OpenAlex.
- Freeze-Drying Enhances Functional Properties and Sensory Acceptability of Cranberry Bean (Foods (Basel, Switzerland) · 2026Article
- Nutritional and Functional Attributes of Legumes: A Review of Processing Methods and Their Impacts.Journal of food science · 2026Review
- Toward Standardized Measurement of Active Phytohemagglutinin in Common Bean,Foods (Basel, Switzerland) · 2025Article
- Evaluation of Phaseolus vulgaris lec- lpa as Alternative Protein Source on Growth Performances, Health Status, Faecal Minerals and Gut Microbiota in Weaned Piglet's Diet.Veterinary medicine and science · 2025Article
- Boosting nutritional value: the role of iron fortification in meat and meat products.Biometals : an international journal on the role of metal ions in biology, biochemistry, and medicine · 2025Review
- Consumer traits of common beans: a global and regional perspective on seed coat darkening, cooking time, protein, and mineral content.Frontiers in nutrition · 2025Review
- Characterization of Pulse-Containing Cakes Using Sensory Evaluation and Instrumental Analysis.Foods (Basel, Switzerland) · 2024Article
- Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges.Foods (Basel, Switzerland) · 2024Review
- Sensory properties of selected biofortified common bean (Food science & nutrition · 2024Article
- NMR Metabolomics and Chemometrics of Commercial Varieties ofPlants (Basel, Switzerland) · 2024Article
- Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations.Frontiers in nutrition · 2024Review
- Biochemical and Phylogenetic Analysis of ItalianPlants (Basel, Switzerland) · 2023Article
- Article
- Common bean (Phaseolus vulgaris L.) α-amylase inhibitors as safe nutraceutical strategy against diabetes and obesity: An update review.Phytotherapy research : PTR · 2022Review
- Antinutritional factors, nutritional improvement, and future food use of common beans: A perspective.Frontiers in plant science · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
11 authors at 4 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Common beans (
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.