ArticleNPJ science of food2025
Effect on quality and safety of hydrophilic reducing compounds integration into taralli via wine enrichment.
Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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.
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.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Taralli undergo thermal stress during cooking that can trigger oxidation and acrylamide (AA) production. Natural reducing compounds, like antioxidants, can mitigate the thermal damage and safeguard taralli quality. Hence, the use of a fortified white wine in the taralli recipe, enriched by direct contact with vine shoots, was tested. Firstly, the fortification step was studied by a design of experiment (DoE) methodology. The results showed that a vine shoots/wine ratio of 1:5 and 5 min of sonication caused a marked improvement of wine total hydrophilic reducing compounds (THRC) and antioxidant activity. Following, the enriched wine was used in taralli production in comparison with a control. THRC, antioxidant activity, and oxidative stability significantly increased in taralli when the fortified wine was used, while the AA level was lowered by around 40% respect to the control. Fortified taralli were slightly darker and harder than the control ones, but their organoleptic traits were found to be almost similar.
Identifiers
What OpenQuestion holds
Registered trials
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.