Evidence map›Paper›PMID 36632432›Full record

ArticleCurrent research in food science2023

A unifying approach to wheat beer flavour by chemometric analyses. Could we speak of 'terroir'?

Riccardo De Flaviis, Veronica Santarelli, Delvana Mutarutwa, Sergio Grilli, Giampiero Sacchetti

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Current research in food science, 2023. 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.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. How to measure consumer's inconsistency in sensory testing?Current research in food science · 2025
    Article
  2. 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

5 authors.

Riccardo De FlaviisDepartment of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy.
Veronica SantarelliDepartment of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy.
Delvana MutarutwaDepartment of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy.
Sergio GrilliFood Consultant as BeerStudioLab, Via Nazionale per Teramo 75, 64021, Giulianova, Italy.
Giampiero SacchettiDepartment of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Raw materials are recognized to affect the sensory profile of 'Blanche' craft beers and their 'terroir'. Two common wheat (

Indexed as

Consumer testCraft wheat beerFarm altitudeMultivariate analysisSensory analysisWheat origin

Identifiers

PMID36632432
PMCPMC9826947

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.