Flavor and TASTE attributes and nutritional insights of maize tortillas from landraces of Mexican races.

Y Salinas-Moreno, A Gálvez-Mariscal, P Severiano-Pérez, G Vázquez-Carrillo, L L Trejo-Téllez

Open access · goldAbstract read

In one paragraph

Article in Heliyon, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

1.2field-weighted citation impact, top 24% 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

0 citing papers in PubMed, 4 citations in OpenAlex.

No citing paper in PubMed yet.

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 3 institutions in 1 country.

Y Salinas-MorenoLaboratorio de Calidad de Cultivos para Uso Humano y Pecuario, Campo Experimental Centro Altos de Jalisco, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Av. Biodiversidad 2470, CP47600, Tepatitlán de Morelos, Jalisco, Mexico.

A Gálvez-MariscalDepartamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México (UNAM), CP, 04510, Ciudad de, Mexico.

P Severiano-PérezDepartamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México (UNAM), CP, 04510, Ciudad de, Mexico.

G Vázquez-CarrilloLaboratorio de Calidad de Maíz. Campo Experimental Valle de México, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Km. 13.5 Carretera Los Reyes-Texcoco, Coatlinchan, Mpio, Edo. de, C.P., 56250, Texcoco, Mexico.

L L Trejo-TéllezColegio de Postgraduados en Ciencias Agrícolas, Km 36.5, Carretera México-Texcoco, 56230, Montecillo, Texcoco, Mexico.

Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias · MXUniversidad Nacional Autónoma de México · MXColegio de Postgraduados · MX

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Maize tortilla is the best-recognized food product of Mexican gastronomy. Artisanal maize tortillas (AMT) are prepared with native maize varieties and a traditional process. The aims of this study were to identify sensory attributes, texture, and color in AMT that allow them to be differentiated from commercial tortillas, and to determine the chemical and mineral composition of both types of tortillas. Six landraces related to four Mexican maize races were used. Two commercial tortillas were included as references (

Indexed as

Artisanal tortillasMineral compositionSensorial attributesZea mays L.

Identifiers

PMID38571604

DOI10.1016/j.heliyon.2024.e28314

PMCPMC10988005

OpenAlexW4393098280

What OpenQuestion holds

Textmetadata

LicenceCC BY-NC

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.