Evidence map›Paper›PMID 40520514›Full record

ArticleCurrent research in food science2025

Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta.

Alessandro Stringari, Ali Zein Alabiden Tlais, Andrea Polo, Hana Ameur, Tiziana De Micheli, Nicoletta Aquaro, Emanuele Zannini, Marco Gobbetti, Raffaella Di Cagno

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In one paragraph

Article in Current research in food science, 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.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Review
  2. 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

9 authors.

Alessandro StringariFaculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, piazza Università 1, 39100, Bolzano, Italy.
Ali Zein Alabiden TlaisFaculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, piazza Università 1, 39100, Bolzano, Italy.
Andrea PoloFaculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, piazza Università 1, 39100, Bolzano, Italy.
Hana AmeurFaculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, piazza Università 1, 39100, Bolzano, Italy.
Tiziana De MicheliBarilla G. e R. Fratelli S.p.A., Via Mantova 166, 43122, Parma, Italy.
Nicoletta AquaroBarilla G. e R. Fratelli S.p.A., Via Mantova 166, 43122, Parma, Italy.
Emanuele ZanniniDepartment of Environmental Biology, "Sapienza" University of Rome, Piazzale Aldo Moro 5, 00185, Roma, Italy.
Marco GobbettiFaculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, piazza Università 1, 39100, Bolzano, Italy.
Raffaella Di CagnoFaculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, piazza Università 1, 39100, Bolzano, Italy.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study explored the potential of using pasta by-products-based sourdough, with or without red lentil protein isolate (RLPI) enrichment, for pasta making.

Indexed as

Alternative plant-based proteinsPasta by-productsRe-cyclingRed lentil protein isolateSourdough

Identifiers

PMID40520514
PMCPMC12166366

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.