Use of Agave Bagasse and

Paola Itzel Bautista-Espinoza, Aniello Falciano, Rosalía Reynoso-Camacho, Everardo Mares-Mares, Silvia Lorena Amaya-Llamo, Carlos Regalado-González, Prospero Di Pierro

Abstract read

PubMed Full text at PMC Publisher

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. 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.

Enzymatic Valorization of Whole Blue Crab (Foods (Basel, Switzerland) · 2026
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.

Paola Itzel Bautista-EspinozaDepartamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Querétaro 76010, Mexico.ORCID 0009-0000-4258-7100

Aniello FalcianoCentre for Food Innovation and Development in the Food Industry, University of Naples Federico II, 80055 Naples, Italy.ORCID 0000-0001-5924-3152

Rosalía Reynoso-CamachoDepartamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Querétaro 76010, Mexico.ORCID 0000-0002-7223-0062

Everardo Mares-MaresITS de Guanajuato (ITESG), Tecnologico Nacional de México, Carretera Guanajuato-Puentecillas Km 10.5, Puentecillas, Guanajuato 36262, Mexico.ORCID 0000-0003-4137-6154

Silvia Lorena Amaya-LlamoDepartamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Querétaro 76010, Mexico.ORCID 0000-0001-8236-0357

Carlos Regalado-GonzálezDepartamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Querétaro 76010, Mexico.ORCID 0000-0002-3025-0313

Prospero Di PierroCentre for Food Innovation and Development in the Food Industry, University of Naples Federico II, 80055 Naples, Italy.ORCID 0000-0001-6094-3543

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The wastage of by-products generated in the food industry is an issue that should be addressed by determining a second use for these products, with sourdough fermentation being the most popular technology used. The aim of this research was to evaluate the impact of adding agave bagasse (AB) and

Indexed as

agavedryingfunctional foodlactic acid bacteriasustainable ingredients

Identifiers

PMID40428526

DOI10.3390/foods14101748

PMCPMC12111662

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.