Evidence map›Paper›PMID 38708101›Full record

ArticleCurrent research in food science2024

Characterization, mathematical modeling of moisture sorption isotherms and bioactive compounds of Andean root flours.

Liliana Acurio, Diego Salazar, María Eugenia García, Purificación García-Segovia, Javier Martínez-Monzó, Marta Igual

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Article in Current research in food science, 2024. 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
–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

5 citing papers in PubMed.

  1. Foods (Basel, Switzerland) · 2025
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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

6 authors.

Liliana AcurioDepartment of Science and Engineering in Food and Biotechnology, Technical University of Ambato, Av. Los Chasquis & Río Payamino, 180150, Ambato, Ecuador.
Diego SalazarDepartment of Science and Engineering in Food and Biotechnology, Technical University of Ambato, Av. Los Chasquis & Río Payamino, 180150, Ambato, Ecuador.
María Eugenia GarcíaDepartment of Science and Engineering in Food and Biotechnology, Technical University of Ambato, Av. Los Chasquis & Río Payamino, 180150, Ambato, Ecuador.
Purificación García-SegoviaI-Food Group, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera S/n, 46021, Valencia, Spain.
Javier Martínez-MonzóI-Food Group, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera S/n, 46021, Valencia, Spain.
Marta IgualI-Food Group, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera S/n, 46021, Valencia, Spain.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Andean roots can be used as an alternative to gluten-free food. The objective of this study was to enhance the technological and nutritional properties of Andean root flours to promote their industrial applicability. The water content and activity of the flour were lower than those required to prevent mold growth. The bulk density of the flour was comparable to that of wheat flour. The flour of

Indexed as

Flour nutritional characteristicsIpomoea batatasOxalis tuberosaTropaeolum tuberosum

Identifiers

PMID38708101
PMCPMC11067363

What OpenQuestion holds

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LicenceCC BY-NC
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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.