ArticleFood science & nutrition2023
How storage time affects sensory, chemical, and physical characteristics of flavored olive oil.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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.
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.
Who cites it
3 citing papers in PubMed.
- Portable Quantification and Sustainable Active Packaging of Olive Pomace Polyphenols Obtained by Green Recovery.Molecules (Basel, Switzerland) · 2026Article
- Statistical and Multivariate Evaluation of Olive Oil Degradation During Long-Term Storage.Foods (Basel, Switzerland) · 2025Article
- How storage time affects sensory, chemical, and physical characteristics of flavored olive oil.Food science & nutrition · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objectives of this study were to evaluate sensory, chemical, and physical characteristics of olive oil prepared by three flavoring methods and analyze changes during storage (0, 3, and 6 months). Favored olive oil was prepared by three flavoring methods (fresh, dried, and essential oil). Selected sensory, chemical, and color parameters were monitored based on international standards. The color was determined by spectrophotometer. The results confirmed that storage time and flavoring method affect sensory characteristics of the oil. Fresh garlic oil had significantly lower (
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.