Evidence map›Paper›PMID 39021961›Full record

ArticleHeliyon2024

Effects of extrusion conditions on the morphological, functional, and sensory properties of soy press cake extrudates.

Aditya Bali, Aelita Zabulionė, Shreya Pravin Kumar, Dovilė Liudvinavičiūtė, Laura Pečiulytė, Ramunė Rutkaitė, Per Ertbjerg, Alvija Šalaševičienė

Abstract 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
–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

0 citing papers in PubMed.

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

8 authors.

Aditya BaliFood Institute, Kaunas University of Technology, Kaunas, Lithuania.
Aelita ZabulionėFood Institute, Kaunas University of Technology, Kaunas, Lithuania.
Shreya Pravin KumarFood Institute, Kaunas University of Technology, Kaunas, Lithuania.
Dovilė LiudvinavičiūtėDepartment of Polymer Chemistry and Technology, Kaunas University of Technology, Kaunas, Lithuania.
Laura PečiulytėDepartment of Polymer Chemistry and Technology, Kaunas University of Technology, Kaunas, Lithuania.
Ramunė RutkaitėDepartment of Polymer Chemistry and Technology, Kaunas University of Technology, Kaunas, Lithuania.
Per ErtbjergDepartment of Food and Nutrition, University of Helsinki, Helsinki, Finland.
Alvija ŠalaševičienėFood Institute, Kaunas University of Technology, Kaunas, Lithuania.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

We developed and applied 4 extrusion regimens (moisture content between 30 % and 60 % and temperature from 110 °C to 120 °C) with twin-screw extruder for valorising soy press cakes, byproduct of soy drink (Soy

Indexed as

Meat analoguePress cakeSoyTextureTwin-screw extrusion

Identifiers

PMID39021961
PMCPMC11252654

What OpenQuestion holds

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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.