Enzymatic Hydrolysis of Gluten in Beer: Effects of Enzyme Application on Different Brewing Stages on Beer Quality Parameters and Gluten Content.

Carolina Pedroso Partichelli, Vitor Manfroi, Rafael C Rodrigues

Abstract read

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.

The Role of Malting and Brewer's Spent Grain in Sustainable Cereal Utilization.Foods (Basel, Switzerland) · 2026
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.

Carolina Pedroso PartichelliBiotechnology, Bioprocess and Biocatalysis Group, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Avenida Bento Gonçalves, 9500, P.O. Box 15090, Porto Alegre ZC 91501-970, RS, Brazil.ORCID 0009-0005-7316-2195

Vitor ManfroiBeverages Technology Lab, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Avenida Bento Gonçalves, 9500, P.O. Box 15090, Porto Alegre ZC 91501-970, RS, Brazil.

Rafael C RodriguesBiotechnology, Bioprocess and Biocatalysis Group, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Avenida Bento Gonçalves, 9500, P.O. Box 15090, Porto Alegre ZC 91501-970, RS, Brazil.ORCID 0000-0001-8592-850X

Funding

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul 21/2551-0002270-1Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul 22/2551-0000397-4National Council for Scientific and Technological Development 405418/2021-3

6 · The paper itself

Abstract

A rising demand for low-gluten beer fuels research into enzymatic solutions. This study optimized

Indexed as

AN-PEP enzymebeerfoam stabilitygluten

Identifiers

PMID40724339

DOI10.3390/foods14142519

PMCPMC12295996

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.