Evidence map›Paper›PMID 40361554›Full record

ArticleFoods (Basel, Switzerland)2025

The Textural Properties of Extra Virgin Olive Oil (EVOO)-Hydrocolloid Beads and the Quality Parameters of Bosana EVOO as a Preservation Liquid During Bead Shelf Life.

Maria Grazia Farbo, Elisabetta Avitabile, Costantino Fadda, Roberto Cabizza

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2025. 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
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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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.

Maria Grazia FarboDipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, 07100 Sassari, Italy.ORCID 0000-0003-2218-814X
Elisabetta AvitabileDipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, 07100 Sassari, Italy.
Costantino FaddaDipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, 07100 Sassari, Italy.ORCID 0000-0002-6666-9079
Roberto CabizzaDipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, 07100 Sassari, Italy.ORCID 0000-0002-9018-9497

Funding

Sardegna Ricerche IDOLI-the Innovation in Dairy and OLive Industry project, Sardegna Ricerche, POR FESR Sardegna 2014-2020, Program of research and development, Area of specialization: Agroindustria.
6 · The paper itself

Abstract

The use of edible food packaging by hydrocolloid encapsulation has gained interest as an approach to preserve the physicochemical and sensory properties of food. In this study, pectin (PE) and xanthan gum (XG), naturally occurring hydrocolloids, were utilized with calcium chloride (CaCl

Indexed as

beadsBosanaedible coatingEVOOhydrocolloidspectinshelf lifexanthan gum

Identifiers

PMID40361554
PMCPMC12071855

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.