ArticleFoods (Basel, Switzerland)2025
Harnessing Hemp (
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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.
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.
Who cites it
3 citing papers in PubMed.
- Effect of Gelation pH on the Entrapment andGels (Basel, Switzerland) · 2026Article
- Development of Clean-Label Protein- and Fiber-Enriched Dry Pretzels Using Hemp Seed By-Products.Foods (Basel, Switzerland) · 2025Article
- Enhancing the Antioxidant and Nutritional Profile of Gluten-Free Sourdough Bread Using Hemp Press Cake Meal.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
Abstract
This study explores the production and valorization of hemp seed cake protein concentrate (HPC) as a functional ingredient to enhance the nutritional quality and sensory attributes of choux pastry products, specifically éclairs. By integrating varied concentrations of HPC (0%, 1%, 5%, 10%, 15%, and 20%) into traditional formulations, the physicochemical properties, proximate composition, amino acid profile, and sensory characteristics of the resulting pastries were assessed. Sensory attributes were assessed using the check-all-that-apply (CATA) method, where a trained panel selected applicable descriptors from a predefined list. Results indicated that the incorporation of HPC significantly increased protein content from 8.23% in the control sample (HPC0%) to 11.32% in the HPC20% formulation and improved moisture retention, leading to greater exterior and interior éclairs volume, increasing from 42.15 cm
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What OpenQuestion holds
Registered trials
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.