Evidence map›Paper›PMID 35268710›Full record

ArticleMolecules (Basel, Switzerland)2022

The Effect of Sodium Total Substitution on the Quality Characteristics of Green Pickled Tomatoes (

Gabriel-Dănuț Mocanu, Oana-Viorela Nistor, Oana Emilia Constantin, Doina Georgeta Andronoiu, Viorica Vasilica Barbu, Elisabeta Botez

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

Article in Molecules (Basel, Switzerland), 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
0.5field-weighted citation impact, top 48% 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, 7 citations in OpenAlex.

  1. Article
  2. Impact ofFood chemistry: X · 2025
    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

6 authors at 1 institution in 1 country.

Gabriel-Dănuț MocanuDepartment of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, "Dunărea de Jos" University of Galați, 800201 Galați, Romania.ORCID 0000-0002-5742-0634
Oana-Viorela NistorDepartment of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, "Dunărea de Jos" University of Galați, 800201 Galați, Romania.
Oana Emilia ConstantinDepartment of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, "Dunărea de Jos" University of Galați, 800201 Galați, Romania.ORCID 0000-0001-6702-3424
Doina Georgeta AndronoiuDepartment of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, "Dunărea de Jos" University of Galați, 800201 Galați, Romania.ORCID 0000-0002-4549-5399
Viorica Vasilica BarbuDepartment of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, "Dunărea de Jos" University of Galați, 800201 Galați, Romania.ORCID 0000-0002-7780-6649
Elisabeta BotezDepartment of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, "Dunărea de Jos" University of Galați, 800201 Galați, Romania.
"Dunarea de Jos" University of Galati · RO

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Green pickled tomatoes are a traditional fermented product in Romania. This study was focused on the effect of total substitution of NaCl with KCl and MgCl

Indexed as

Solanum lycopersicumFermentationSaltsSodiumSodium ChlorideSaltsSodiumSodium Chlorideantioxidant activitymicrobiotapicklingsensorialtexture

Identifiers

PMID35268710
PMCPMC8911622
OpenAlexW4214514022

What OpenQuestion holds

Textmetadata
LicenceCC BY
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.