ArticleFood science & nutrition2024
The effect of using sour cherry (
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 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
5 citing papers in PubMed.
- Comparative Effects of Freeze-Drying and Sun-Drying on Phenolic Composition, Antioxidant Capacity, Microbial Characteristics, and Aroma Profile of Purple Sweet Potato-Enriched Tarhana.Foods (Basel, Switzerland) · 2026Article
- Investigation of the Effects of Different Home Frying Methods (Air Fryer and Deep Fryer) on HMF and Aroma Compounds in Gluten-Free Bean Chips.Food science & nutrition · 2025Article
- Phytochemical Profiling and Anti-Bacterial Activity of Red Delicious Apple Pomace With Integrated Hydrolysis to Obtain Fermentable Sugars: A Biorefinery Approach.Food science & nutrition · 2025Article
- Monitoring of Ochratoxin A Occurrence and Dietary Intake in Tarhana, a Fermented Cereal-Based Product.Foods (Basel, Switzerland) · 2025Article
- The effect of using sour cherry (Food science & nutrition · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to investigate the effects of using sour cherry puree in tarhana formulations on the nutritional value and quality criteria of tarhana. In the formulation, 50% and 100% of tomato and pepper purees were replaced by sour cherry puree, and in another formulation, 100% of sour cherry puree was used instead of yogurt. The use of sour cherry puree instead of tomato and pepper puree enriched the tarhana in terms of essential and other amino acids. Tarhana samples were found to be rich in oleic acid (22.02%-39.12%) among monounsaturated fatty acids. The presence of polyunsaturated fatty acids including linoleic (11.09%-33.56%) and linolenic acids (14.04%-28.91%) was determined in the samples. The dominant saturated fatty acid found in the samples was palmitic acid (8.05%-12.89%). There were no significant changes in moisture,
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.