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 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.
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
11 authors.
Agata OsośStudents' Scientific Club of Food Technologists, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland.
Patrycja JankowskaStudents' Scientific Club of Food Technologists, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland.
Agnieszka DrożdżyńskaDepartment of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 48 Wojska Polskiego St., 60-637 Poznań, Poland.
Maria Barbara RóżańskaDepartment of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland.ORCID 0000-0002-7450-5621
Róża Biegańska-MarecikDepartment of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland.ORCID 0000-0002-3734-4806
Hanna Maria BaranowskaDepartment of Physics and Biophysics, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland.ORCID 0000-0001-6597-0858
Millena RuszkowskaFaculty of Management and Quality Science, Gdynia Maritime University, 83 Morska St., 81-225 Gdynia, Poland.
Miroslava KačániováInstitute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia.ORCID 0000-0002-4460-0222
Agnieszka TomkowiakDepartment of Genetics and Plant Breeding, Poznań University of Life Sciences, 11 Dojazd St., 60-632 Poznań, Poland.ORCID 0000-0001-9516-8911
Marek KieliszekDepartment of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland.ORCID 0000-0002-5836-4865
Przemysław Łukasz KowalczewskiDepartment of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland.ORCID 0000-0002-0153-4624
Funding
Poznań University of Life Sciences 500.314
6 · The paper itself
Abstract
In this study, kiwiberry lyophilizate (KBL) was incorporated into pasta at different levels (5%, 10%, and 15%
Indexed as
antioxidant propertiescooking behaviorsfunctional foodmicrostructuremolecular water dynamicspasta enrichment
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.
Pasta with Kiwiberry ( · full record | OpenQuestion