Evidence map›Paper›PMID 40733182›Full record

ArticleMolecules (Basel, Switzerland)2025

Storage and Ripening Monitoring of Pecorino Cheese Through 2D

Francesca Di Donato, Francesco Gabriele, Alessandra Biancolillo, Cinzia Casieri, Angelo Antonio D'Archivio, Nicoletta Spreti

Abstract readComparative Study
In one paragraph

Article in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

6 authors.

Francesca Di DonatoDepartment of Physical and Chemical Sciences, University of L'Aquila, Via Vetoio snc-Coppito, I-67100 L'Aquila, Italy.ORCID 0000-0003-0633-9016
Francesco GabrieleDepartment of Physical and Chemical Sciences, University of L'Aquila, Via Vetoio snc-Coppito, I-67100 L'Aquila, Italy.ORCID 0000-0001-9998-422X
Alessandra BiancolilloDepartment of Physical and Chemical Sciences, University of L'Aquila, Via Vetoio snc-Coppito, I-67100 L'Aquila, Italy.ORCID 0000-0002-9461-9597
Cinzia CasieriDepartment of Physical and Chemical Sciences, University of L'Aquila, Via Vetoio snc-Coppito, I-67100 L'Aquila, Italy.ORCID 0000-0002-5633-8460
Angelo Antonio D'ArchivioDepartment of Physical and Chemical Sciences, University of L'Aquila, Via Vetoio snc-Coppito, I-67100 L'Aquila, Italy.ORCID 0000-0002-1198-6747
Nicoletta SpretiDepartment of Physical and Chemical Sciences, University of L'Aquila, Via Vetoio snc-Coppito, I-67100 L'Aquila, Italy.ORCID 0000-0002-9710-4265

Funding

Italian Office of University and Scientific and Technological Research Smart Cities Project SCN_00520
6 · The paper itself

Abstract

In food processing, non-destructive and non-invasive characterization is a powerful tool for monitoring processes and controlling quality. Cheeses consist of a large variety of products whose nutritional and sensory properties depend on the source materials, cheesemaking procedures, and biochemical transformations occurring during maturation and storage. In this study, proton magnetic resonance relaxation time correlation maps (2D

Indexed as

CheeseFood StorageAnalysis of VarianceCalorimetry, Differential ScanningFood HandlingMagnetic Resonance SpectroscopySpectroscopy, Fourier Transform Infraredanalysis of varianceCalorimetrycheeseInfrared Spectroscopyproton magnetic relaxation times correlationsimultaneous component analysis

Identifiers

PMID40733182
PMCPMC12299852

What OpenQuestion holds

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LicenceCC BY
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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.