Evidence map›Paper›PMID 40401333›Full record

ArticleJournal of food science2025

Effects of Ozonation on the Physicochemical Properties and Antimicrobial Activity of Virgin and Pomace Olive Oils.

Paula Dominguez Lacueva, Paula Corella Guillamón, María J Cantalejo-Díez

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science, 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. 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

3 authors.

Paula Dominguez LacuevaInstitute for Sustainability & Food Chain Innovation (IS-FOOD), Public University of Navarre (UPNA), Arrosadia Campus, Pamplona, Spain.
Paula Corella GuillamónInstitute for Sustainability & Food Chain Innovation (IS-FOOD), Public University of Navarre (UPNA), Arrosadia Campus, Pamplona, Spain.
María J Cantalejo-DíezInstitute for Sustainability & Food Chain Innovation (IS-FOOD), Public University of Navarre (UPNA), Arrosadia Campus, Pamplona, Spain.ORCID https://orcid.org/0000-0002-8272-0137

Funding

Government of Navarre 0011-1411-2022-000024Public University of Navarre
6 · The paper itself

Abstract

Ozonated olive oils are recognized for their remarkable antimicrobial properties. The reaction between ozone (O

Indexed as

Anti-Bacterial AgentsAnti-Infective AgentsOlive OilOzoneChemical PhenomenaEscherichia coliFatty AcidsOleaPeroxidesPseudomonas aeruginosaStaphylococcus aureusViscosityAnti-Bacterial AgentsAnti-Infective AgentsFatty AcidsOlive OilOzonePeroxidesantimicrobial activityfood industry applicationsozonated olive oilpomace olive oil

Identifiers

PMID40401333
PMCPMC12096268

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.