Evidence map›Paper›PMID 39309899›Full record

ArticleHeliyon2024

Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-

Francesco Grieco, Anna Fiore, Carmela Gerardi, Maria Tufariello, Giuseppe Romano, Antonietta Baiano

Abstract read
PubMed Full text at PMC Publisher
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. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Article
  2. 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

6 authors.

Francesco GriecoInstitute of Sciences of Food Production - National Research Council (CNR-ISPA), Via Prov.le, Lecce-Monteroni, 73100, Lecce, Italy.
Anna FioreDipartimento di Scienze Agrarie, Alimenti, Risorse Naturali e Ingegneria (DAFNE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy.
Carmela GerardiInstitute of Sciences of Food Production - National Research Council (CNR-ISPA), Via Prov.le, Lecce-Monteroni, 73100, Lecce, Italy.
Maria TufarielloInstitute of Sciences of Food Production - National Research Council (CNR-ISPA), Via Prov.le, Lecce-Monteroni, 73100, Lecce, Italy.
Giuseppe RomanoInstitute of Sciences of Food Production - National Research Council (CNR-ISPA), Via Prov.le, Lecce-Monteroni, 73100, Lecce, Italy.
Antonietta BaianoDipartimento di Scienze Agrarie, Alimenti, Risorse Naturali e Ingegneria (DAFNE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The choice of the starchy ingredients as well as that of the yeasts strongly can represent a useful tool to differentiate the final beers. Our research investigated twelve white beers obtained applying a 2-factor mixed 3-level/4-level experimental design. The first factor was the cereal mixture, with 3 combinations of barley malt (65 %) and unmalted wheat (35 % of common, durum, or emmer). The second factor was the yeast used to carry out the fermentation trials, i.e.: a

Indexed as

Beer qualityDesign of experimentOenological yeastsSchizosaccharomyces pombeSequential fermentationWhite craft beer

Identifiers

PMID39309899
PMCPMC11416233

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.