Evidence map›Paper›PMID 35407099›Full record

ArticleFoods (Basel, Switzerland)2022

Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality.

Rosen Chochkov, Daniela Savova-Stoyanova, Maria Papageorgiou, João Miguel Rocha, Velitchka Gotcheva, Angel Angelov

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.

0numbers the graph read from it
0cells of the map it votes in
7citing 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

7 citing papers in PubMed.

  1. Review
  2. Article
  3. Article
  4. Review
  5. Review
  6. Article
  7. Screening ofMicroorganisms · 2022
    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.

Rosen ChochkovTechnology of Cereals, Feed, Bakery and Confectionery Products Department, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria.
Daniela Savova-StoyanovaTechnology of Cereals, Feed, Bakery and Confectionery Products Department, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria.
Maria PapageorgiouDepartment of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece.ORCID 0000-0001-7009-846X
João Miguel RochaLEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.ORCID 0000-0002-0936-2003
Velitchka GotchevaDepartment of Biotechnology, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria.ORCID 0000-0003-1211-3443
Angel AngelovDepartment of Biotechnology, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria.ORCID 0000-0002-3239-4724

Funding

Bulgarian Science Fund KP-06-PN-36/11Ministry of Education and Science DCM # 577 /17.08.2018
6 · The paper itself

Abstract

Production of gluten-free bread (GFB) with good quality characteristics represents a technological challenge. Our study aimed to obtain nongluten bread from cereals and pseudocereals with applying single cultures of

Indexed as

celiac diseasecerealsgluten-free breadlactic acid bacteriapseudocerealssorghumsourdoughstarter culturesteff

Identifiers

PMID35407099
PMCPMC8997562

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.