Evidence map›Paper›PMID 39519781›Full record

ArticleMolecules (Basel, Switzerland)2024

Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough.

Miguel A Gallardo, Wagner G Vieira Júnior, María Esther Martínez-Navarro, Manuel Álvarez-Ortí, Diego C Zied, José E Pardo

Abstract read
In one paragraph

Article in Molecules (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.

Miguel A GallardoEscuela Técnica Superior de Ingeniería Agronómica y de Montes y Biotecnología, Campus Universitario s/n, 02071 Albacete, Spain.
Wagner G Vieira JúniorPrograma de Pós-Graduação em Microbiologia Agropecuária, Faculdade de Ciências Agrárias e Veterinárias, Universidade Estadual Paulista (UNESP), Jaboticabal 14884-900, Brazil.ORCID 0000-0001-8843-1953
María Esther Martínez-NavarroEscuela Técnica Superior de Ingeniería Agronómica y de Montes y Biotecnología, Campus Universitario s/n, 02071 Albacete, Spain.
Manuel Álvarez-OrtíEscuela Técnica Superior de Ingeniería Agronómica y de Montes y Biotecnología, Campus Universitario s/n, 02071 Albacete, Spain.ORCID 0000-0002-5759-1580
Diego C ZiedPrograma de Pós-Graduação em Microbiologia Agropecuária, Faculdade de Ciências Agrárias e Veterinárias, Universidade Estadual Paulista (UNESP), Jaboticabal 14884-900, Brazil.ORCID 0000-0003-2279-4158
José E PardoEscuela Técnica Superior de Ingeniería Agronómica y de Montes y Biotecnología, Campus Universitario s/n, 02071 Albacete, Spain.ORCID 0000-0002-4335-6475

Funding

Regional Government of Castile-La Mancha SBPLY/23/180225/000011University of Castilla-La Mancha 2022-GRIN-34518University of Castilla-La Mancha 2024-TRAN-36429
6 · The paper itself

Abstract

In this study, the formulation of doughs was investigated using varying percentages of

Indexed as

AgaricalesFlourFoodNutritive ValuePlant StemsAntioxidantsColorHumansPhenolsAntioxidantsPhenolsdough productionfood enrichmentfood reusemushroom residuewaste

Identifiers

PMID39519781
PMCPMC11547773

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.