Evidence map›Paper›PMID 36766090›Full record

ArticleFoods (Basel, Switzerland)2023

Comparison of the Rheological Behavior of Fortified Rye-Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product.

Greta Adamczyk, Zuzanna Posadzka, Teresa Witczak, Mariusz Witczak

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Review
  2. Effect ofFoods (Basel, Switzerland) · 2024
    Article
  3. 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

4 authors.

Greta AdamczykDepartment of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza Street 4, 35-601 Rzeszow, Poland.ORCID 0000-0002-3559-6823
Zuzanna PosadzkaDepartment of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza Street 4, 35-601 Rzeszow, Poland.ORCID 0000-0003-4232-6175
Teresa WitczakDepartment of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 30-149 Krakow, Poland.ORCID 0000-0002-4860-9718
Mariusz WitczakDepartment of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 30-149 Krakow, Poland.ORCID 0000-0003-2942-8396

Funding

University of Rzeszów PB/ZOTŻiŻC/2022
6 · The paper itself

Abstract

This study was focused on the replacement of the part of the flour (10%

Indexed as

burger’s modelcreep and recovery testquality bread parametersrye–wheat dough

Identifiers

PMID36766090
PMCPMC9914180

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.