Evidence map›Paper›PMID 39410198›Full record

ArticleFoods (Basel, Switzerland)2024

Panagiota Kyriaki Revelou, Spyridon J Konteles, Anthimia Batrinou, Marinos Xagoraris, Petros A Tarantilis, Irini F Strati

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 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.

Panagiota Kyriaki RevelouLaboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece.ORCID 0000-0003-3329-9398
Spyridon J KontelesLaboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece.
Anthimia BatrinouLaboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece.ORCID 0000-0001-8219-7537
Marinos XagorarisLaboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.ORCID 0000-0002-6237-6172
Petros A TarantilisLaboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.ORCID 0000-0002-5853-4780
Irini F StratiLaboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece.ORCID 0000-0002-0656-3707

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The flavoring of olive oils with aromatic plants is commonly used to enrich the oils with aromatic and antioxidant compounds.

Indexed as

antifungal activitychlorophyll and b-carotene contentflavored extra virgin olive oilOriganum majorana L.oxidative stabilityphenolic profilequality indicesvolatile profile

Identifiers

PMID39410198
PMCPMC11475822

What OpenQuestion holds

Textmetadata
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.