Evidence map›Paper›PMID 38623422›Full record

ArticleFood science and biotechnology2024

Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with

Handray Fernandes de Souza, Giovana Felicio Monteiro, Victor Dédalo Di Próspero Gonçalves, João Vitor Dos Santos, Amanda Cristina Dias de Oliveira, Karina Nascimento Pereira, Mariana Fronja Carosia, Marina Vieira de Carvalho, Igor Viana Brandi, Eliana Setsuko Kamimura

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science and biotechnology, 2024. 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. Article
  2. Water kefir in co-fermentation withFood science and biotechnology · 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

10 authors.

Handray Fernandes de SouzaDepartment of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.ORCID 0000-0002-0216-7117
Giovana Felicio MonteiroDepartment of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.
Victor Dédalo Di Próspero GonçalvesDepartment of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.
João Vitor Dos SantosDepartment of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.
Amanda Cristina Dias de OliveiraDepartment of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.
Karina Nascimento PereiraDepartment of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.
Mariana Fronja CarosiaDepartment of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.
Marina Vieira de CarvalhoDepartment of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.
Igor Viana BrandiInstitute of Agricultural Sciences, Universidade Federal de Minas Gerais, Av. Universitária, 1000, Montes Claros, Minas Gerais 39404-547 Brazil.
Eliana Setsuko KamimuraDepartment of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo 13635-900 Brazil.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Mead is a fermented alcoholic beverage produced by yeast action on a diluted solution of honey. In this study, for the first time, sensory acceptance, purchase intention and color parameters of potentially probiotic mead with

Indexed as

AcceptanceBeveragesProbiotic yeastSensory analysis

Identifiers

PMID38623422
PMCPMC11016025

What OpenQuestion holds

Textmetadata
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.