Evidence map›Paper›PMID 40572273›Full record

ArticleMicroorganisms2025

Chalk Yeasts Cause Gluten-Free Bread Spoilage.

Michela Pellegrini, Lucilla Iacumin, Francesca Coppola, Federica Barbieri, Chiara Montanari, Fausto Gardini, Giuseppe Comi

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Microorganisms, 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. Article
  2. 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

7 authors.

Michela PellegriniDepartment of Agricultural, Food, Environmental and Animal Science, University of Udine, 33100 Udine, Italy.
Lucilla IacuminDepartment of Agricultural, Food, Environmental and Animal Science, University of Udine, 33100 Udine, Italy.ORCID 0000-0003-2967-8109
Francesca CoppolaFood Sciences Institute, National Research Council, Via Roma, 64, 83100 Avellino, Italy.ORCID 0009-0003-7140-8791
Federica BarbieriDepartment of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy.ORCID 0000-0003-1474-9533
Chiara MontanariDepartment of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy.ORCID 0000-0002-2273-2371
Fausto GardiniDepartment of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy.
Giuseppe ComiDepartment of Agricultural, Food, Environmental and Animal Science, University of Udine, 33100 Udine, Italy.ORCID 0000-0002-1574-7559

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Four different yeast strains were isolated from industrial gluten-free bread (GFB) purchased from a local supermarket. These strains, including

Indexed as

chalk yeastsgluten-free breadpreservativesspoilagevolatile compounds

Identifiers

PMID40572273
PMCPMC12195457

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.