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 2 papers.
0numbers the graph read from it
0cells of the map it votes in
2citing 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.
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
12 authors.
Ignazio RestivoDepartment of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi, 90123 Palermo, Italy.ORCID 0000-0003-1833-2356
Lino SciurbaDepartment of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy.ORCID 0009-0000-3228-1693
Serena IndelicatoDepartment of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi, 90123 Palermo, Italy.ORCID 0000-0001-9965-3818
Mario AllegraDepartment of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi, 90123 Palermo, Italy.ORCID 0000-0002-5846-1868
Claudia LinoDepartment of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi, 90123 Palermo, Italy.ORCID 0000-0002-8724-7772
Giuliana GarofaloDepartment of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy.ORCID 0000-0003-3438-923X
David BongiornoDepartment of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi, 90123 Palermo, Italy.ORCID 0000-0002-9856-356X
Salvatore DavinoDepartment of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy.ORCID 0000-0002-5926-6300
Giuseppe AvelloneDepartment of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi, 90123 Palermo, Italy.ORCID 0000-0002-4539-6059
Luca SettanniDepartment of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy.ORCID 0000-0001-7019-3598
Luisa TesoriereDepartment of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi, 90123 Palermo, Italy.ORCID 0000-0002-7980-7530
Raimondo GaglioDepartment of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy.ORCID 0000-0002-2080-0836
Funding
European Union-Next Generation EU ECS00000036
6 · The paper itself
Abstract
Untreated olive oil mill wastewater (OOMW) from conventionally farmed olives was used in bread production to create a new functional product. Two types of bread were developed with 50% OOMW (EXP-1) and 100% OOMW (EXP-2) replacing water. Two leavening processes were tested: sourdough inoculum (
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.
Repurposing Olive Oil Mill Wastewater into a Valuable Ingredient for Functional Bread Production. · full record | OpenQuestion