ArticleFoods (Basel, Switzerland)2024
Use of
Tatiana Pereira, Sónia Barroso, Paula Teixeira, M Rosário Domingues, Tatiana Maurício, Susana Mendes, Filipa R Pinto, Catarina D Freire, Gabriela Matos, Jorge A Saraiva and 1 more
Abstract read
In one paragraphArticle in Foods (Basel, Switzerland), 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
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 registryThe 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 literatureWho cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
4 · The recordCorrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
5 · Who and what moneyAuthors and funding
11 authors.
Tatiana PereiraMARE-Marine and Environmental Sciences Centre/ARNET-Aquatic Research Network, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal.ORCID 0000-0003-0559-8382 Sónia BarrosoMARE-Marine and Environmental Sciences Centre/ARNET-Aquatic Research Network, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal.ORCID 0000-0002-6152-265X Paula TeixeiraUniversidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.ORCID 0000-0002-6296-5137 M Rosário DominguesCESAM, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.ORCID 0000-0001-5357-3601 Tatiana MaurícioCESAM, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
Susana MendesMARE-Marine and Environmental Sciences Centre/ARNET-Aquatic Research Network, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal.ORCID 0000-0001-9681-3169 Filipa R PintoMARE-Marine and Environmental Sciences Centre/ARNET-Aquatic Research Network, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal.ORCID 0000-0002-6411-0773 Catarina D FreireMARE-Marine and Environmental Sciences Centre/ARNET-Aquatic Research Network, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal.
Gabriela MatosLAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
Jorge A SaraivaLAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.ORCID 0000-0002-5536-6056 Maria M GilMARE-Marine and Environmental Sciences Centre/ARNET-Aquatic Research Network, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal.ORCID 0000-0002-8008-9839 Funding
European Regional Development Fund POCI-01-0247-FEDER-035234; LISBOA-01-0247-FEDER-035234; ALG-01-0247-FEDER-035234; BI/UI51/8123/2021Fundação para a ciência e a tecnologia UIDB/04292/2020; UIDP/04292/2020; LA/P/0069/2020; LA/P/0008/2020; UIDB/50016/2020
6 · The paper itselfAbstract
Pastry products constitute a significant segment of the food market. However, the high amount of fat used in their production poses a challenge when competing for the attention of modern consumers, who are more conscious of the health problems associated with the consumption of high-fat products. With this in mind, the main objective of this study is the reduction of the total fat and saturated fat contents of two bakery products, brioche-type bread and rice cake, by partial substitution of the main fat source with
Indexed as
briocheChlorella vulgarisfat reductionlipid extractsrice cake
Identifiers
PMID39682985
PMCPMC11640318
What OpenQuestion holds
Textmetadata
LicenceCC BY
Read underepoch 390