Evidence map›Paper›PMID 37237979›Full record

ArticleAntioxidants (Basel, Switzerland)2023

Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic

Stavros Plessas, Ioanna Mantzourani, Athanasios Alexopoulos, Maria Alexandri, Nikolaos Kopsahelis, Vasiliki Adamopoulou, Argyro Bekatorou

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

Article in Antioxidants (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.

0numbers the graph read from it
0cells of the map it votes in
5citing papers in PubMed
1.6field-weighted citation impact, top 19% 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

5 citing papers in PubMed, 10 citations in OpenAlex.

  1. Article
  2. Review
  3. Review
  4. Article
  5. 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

7 authors at 3 institutions in 1 country.

Stavros PlessasLaboratory of Food Processing, Department of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece.ORCID 0000-0001-7167-0579
Ioanna MantzouraniLaboratory of Food Processing, Department of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece.
Athanasios AlexopoulosLaboratory of Food Biotechnology, Microbiology and Hygiene, Department of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece.ORCID 0000-0003-4342-4869
Maria AlexandriDepartment of Food Science and Technology, Ionian University, 28100 Argostoli, Greece.
Nikolaos KopsahelisDepartment of Food Science and Technology, Ionian University, 28100 Argostoli, Greece.ORCID 0000-0002-1861-0208
Vasiliki AdamopoulouDepartment of Chemistry, University of Patras, 26504 Patras, Greece.ORCID 0000-0002-2006-7312
Argyro BekatorouDepartment of Chemistry, University of Patras, 26504 Patras, Greece.ORCID 0000-0001-9047-8195
Democritus University of Thrace · GRIonian University · GRUniversity of Patras · GR

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

New types of sourdough breads are proposed, made with freeze-dried sourdough adjuncts based on: (i)

Indexed as

antioxidant capacityLactiplantibacillus plantarum subsp. plantarum ATCC 14917phenolic contentphytic acidpomegranate juicesourdough bread

Identifiers

PMID37237979
PMCPMC10215117
OpenAlexW4377103720

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.