Improvement of Selected Quality and Safety Traits in Turmeric-Enriched Kale Pesto Using Blue Light and Sous-Vide.

Magdalena A Olszewska, Anna Draszanowska, Aleksandra Zimińska, Małgorzata Starowicz

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 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing 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

1 citing paper in PubMed.

A Critical Synthesis of Natural Photosensitizers in Photodynamic Food Preservation Covering Mechanisms, Matrix-Specific Applications, and Translational Barriers.Comprehensive reviews in food science and food safety · 2026
Review

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

4 authors.

Magdalena A OlszewskaDepartment of Food Microbiology, Meat Technology and Chemistry, The Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, Poland.ORCID 0000-0001-9980-9317

Anna DraszanowskaDepartment of Human Nutrition, The Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Słoneczna 45F, 10-718 Olsztyn, Poland.ORCID 0000-0003-4928-4422

Aleksandra ZimińskaDepartment of Food Microbiology, Meat Technology and Chemistry, The Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, Poland.

Małgorzata StarowiczDepartment of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Juliana Tuwima 10, 10-748 Olsztyn, Poland.ORCID 0000-0001-6053-2250

Funding

National Science Centre, Poland 2022/45/B/NZ9/00299

6 · The paper itself

Abstract

The potential of blue light (BL) and sous-vide (S-V) as a novel approach for food preservation was investigated via measurements of the total phenolic content (TPC), antioxidative activity, color, and their antibacterial effect on

Indexed as

AntioxidantsCurcumaLightListeria monocytogenesAnti-Bacterial AgentsBlue LightBrassicaFood PreservationPhenolsPlant ExtractsPolyphenolsAnti-Bacterial AgentsAntioxidantsPhenolsPlant ExtractsPolyphenolsantioxidant activityblue lightcolorListeria monocytogenespolyphenolssous-vide

Identifiers

PMID39769920

DOI10.3390/molecules29245831

PMCPMC11728637

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.