Evidence map›Paper›PMID 37372597›Full record

ArticleFoods (Basel, Switzerland)2023

Microbial and Chemical Characterization of Natural-Style Green Table Olives from the Gordal, Hojiblanca and Manzanilla Cultivars.

José Luis Ruiz-Barba, Antonio Higinio Sánchez, Antonio López-López, Amparo Cortés-Delgado, Alfredo Montaño

Open access · goldAbstract read
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 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing papers in PubMed
2.5field-weighted citation impact, top 11% 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

6 citing papers in PubMed, 17 citations in OpenAlex.

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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 at 1 institution in 1 country.

José Luis Ruiz-BarbaFood Biotechnology Department, Instituto de la Grasa (CSIC), Carretera de Utrera, Km. 1, 41013 Seville, Spain.
Antonio Higinio SánchezFood Biotechnology Department, Instituto de la Grasa (CSIC), Carretera de Utrera, Km. 1, 41013 Seville, Spain.ORCID 0000-0003-0984-6830
Antonio López-LópezFood Biotechnology Department, Instituto de la Grasa (CSIC), Carretera de Utrera, Km. 1, 41013 Seville, Spain.ORCID 0000-0002-1938-9410
Amparo Cortés-DelgadoFood Biotechnology Department, Instituto de la Grasa (CSIC), Carretera de Utrera, Km. 1, 41013 Seville, Spain.ORCID 0000-0002-3277-1294
Alfredo MontañoFood Biotechnology Department, Instituto de la Grasa (CSIC), Carretera de Utrera, Km. 1, 41013 Seville, Spain.
Instituto de la Grasa · ES

Funding

Regional Government of Andalusia P20-00071Spanish government PID2020-116314RB-I00
6 · The paper itself

Abstract

Microbial and biochemical changes in the brine during the spontaneous fermentation of Gordal, Hojiblanca and Manzanilla olive cultivars processed according to the natural style were monitored. The microbial composition was assessed through a metagenomic study. Sugars, ethanol, glycerol, organic acids and phenolic compounds were quantified by standard methods. In addition, the volatile profiles, contents of phenolic compounds in the olives and quality parameters of the final products were compared. Fermentation in Gordal brines was conducted by lactic acid bacteria (mainly

Indexed as

Gordal cultivargreen table olivesHojiblanca cultivarManzanilla cultivarmetagenomicsmicrobiotaspontaneous fermentation

Identifiers

PMID37372597
PMCPMC10297402
OpenAlexW4380988856

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.