Evidence map›Paper›PMID 39456314›Full record

ArticleFoods (Basel, Switzerland)2024

A Study of the Influence of Ion-Ozonized Water on the Properties of Pasta Dough Made from Wheat Flour and Pumpkin Powder.

Bauyrzhan Iztayev, Auyelbek Iztayev, Talgat Kulazhanov, Galiya Iskakova, Madina Yakiyayeva, Bayan Muldabekova, Meruyet Baiysbayeva, Sholpan Tursunbayeva

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

8 authors.

Bauyrzhan IztayevFaculty of Food Technology, Almaty Technological University, Almaty 050012, Kazakhstan.
Auyelbek IztayevFaculty of Food Technology, Almaty Technological University, Almaty 050012, Kazakhstan.
Talgat KulazhanovFaculty of Food Technology, Almaty Technological University, Almaty 050012, Kazakhstan.
Galiya IskakovaFaculty of Food Technology, Almaty Technological University, Almaty 050012, Kazakhstan.
Madina YakiyayevaFaculty of Food Technology, Almaty Technological University, Almaty 050012, Kazakhstan.ORCID 0000-0002-8564-2912
Bayan MuldabekovaFaculty of Food Technology, Almaty Technological University, Almaty 050012, Kazakhstan.
Meruyet BaiysbayevaFaculty of Food Technology, Almaty Technological University, Almaty 050012, Kazakhstan.
Sholpan TursunbayevaFaculty of Food Technology, Almaty Technological University, Almaty 050012, Kazakhstan.

Funding

Ministry of Agriculture of the Republic of Kazakhstan BR10764977
6 · The paper itself

Abstract

Water treated with ion ozone improves the technological qualities of food products. Therefore, ion-ozonated water was used in the work, and whole-grain flour from soft wheat of the Almaly variety and pumpkin powder were used as raw materials to improve the quality and nutritional value of the pasta. This study investigated the effects of ion-ozone concentration in ion-ozonated water C

Indexed as

ion-ozonated waterpastapumpkin powderqualitytechnological modeswhole-grain flour

Identifiers

PMID39456314
PMCPMC11507638

What OpenQuestion holds

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LicenceCC BY
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Registered trials

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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.