Evidence map›Paper›PMID 39184461›Full record

ArticleACS omega2024

Comparison of Physicochemical Properties, Antioxidants, and Aroma Profiles of Water- and Sodium-Hydroxide-Treated Natural Cocoa Powder.

Ertan Sahin, Fatma Duygu Ceylan, Aslı Barla Demirkoz, Aslı Can Karaca, Esra Capanoglu

Abstract read
In one paragraph

Article in ACS omega, 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

5 authors.

Ertan SahinDepartment of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 344469 Istanbul, Türkiye.
Fatma Duygu CeylanDepartment of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 344469 Istanbul, Türkiye.ORCID https://orcid.org/0000-0002-2858-2482
Aslı Barla DemirkozDepartment of Research and Development Center, Aromsa Flavours and Food Additives Industry and Trade Inc. Co., Gebze, 41480 Kocaeli, Türkiye.
Aslı Can KaracaDepartment of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 344469 Istanbul, Türkiye.ORCID https://orcid.org/0000-0002-4137-0644
Esra CapanogluDepartment of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 344469 Istanbul, Türkiye.ORCID https://orcid.org/0000-0003-0335-9433

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Cocoa powder alkalization is an essential process in chocolate manufacturing, and traditionally, this process involves the use of alkaline agents, such as sodium hydroxide (NaOH), potassium hydroxide (KOH), and potassium carbonate (K

Identifiers

PMID39184461
PMCPMC11339982

What OpenQuestion holds

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LicenceCC BY
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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.