Evidence map›Paper›PMID 40392949›Full record

ArticleJournal of agricultural and food chemistry2025

Effects of Roasting Level and Milk Addition on

Nina Cleve, Karina Gonzalez-Estanol, Iuliia Khomenko, Michele Pedrotti, Luca Cappellin, Franco Biasioli, Jonathan Beauchamp

Abstract read
In one paragraph

Article in Journal of agricultural and food chemistry, 2025. 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.

  1. 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

7 authors.

Nina CleveDepartment of Sensory Analytics and Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany.
Karina Gonzalez-EstanolResearch and Innovation Centre, Edmund Mach Foundation, Via Edmund Mach 1, 38098 San Michele all'Adige (TN), Italy.ORCID 0000-0003-2603-886X
Iuliia KhomenkoResearch and Innovation Centre, Edmund Mach Foundation, Via Edmund Mach 1, 38098 San Michele all'Adige (TN), Italy.
Michele PedrottiResearch and Innovation Centre, Edmund Mach Foundation, Via Edmund Mach 1, 38098 San Michele all'Adige (TN), Italy.
Luca CappellinDepartment of Chemical Sciences, University of Padua, Via F. Marzolo 1, 35131 Padua, Italy.ORCID 0000-0001-6740-3638
Franco BiasioliResearch and Innovation Centre, Edmund Mach Foundation, Via Edmund Mach 1, 38098 San Michele all'Adige (TN), Italy.
Jonathan BeauchampDepartment of Sensory Analytics and Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany.ORCID 0000-0003-1405-7625

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Adding milk to coffee balances its flavor and reduces unpalatable notes (e.g.,

Indexed as

CoffeaCoffeeFlavoring AgentsMilkAdultAnimalsCattleCookingFemaleHot TemperatureHumansMaleOdorantsSeedsTasteVolatile Organic CompoundsCoffeeFlavoring AgentsVolatile Organic Compoundsflavoroat milkplant-based alternativeproton transfer reaction-mass spectrometry (PTR-MS)temporal dominance of sensations (TDS)volatiles

Identifiers

PMID40392949
PMCPMC12147775

What OpenQuestion holds

Textmetadata
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.