Effect of Pectin on the Quality Attributes and Phenolic Composition of Blackberry Jam from Wild and Cultivated Fruits at Different Altitudes.

Adis Veliu, Xhabir Abdullahi, Erhan Sulejmani, Omer Faruk Celik, Mehmet Ali Olcer, Burhan Ozturk

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. 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.

Adis VeliuDepartment of Food Technology, Faculty of Food and Nutrition, University of Tetova, 1200 Tetovo, North Macedonia.

Xhabir AbdullahiDepartment of Food Technology, Faculty of Food and Nutrition, University of Tetova, 1200 Tetovo, North Macedonia.

Erhan SulejmaniDepartment of Food Technology, Faculty of Food and Nutrition, University of Tetova, 1200 Tetovo, North Macedonia.ORCID 0000-0001-5940-3566

Omer Faruk CelikDepartment of Food Engineering, Faculty of Agriculture, Ordu University, Ordu 52200, Türkiye.

Mehmet Ali OlcerDepartment of Horticulture, Faculty of Agriculture, Ordu University, Ordu 52200, Türkiye.

Burhan OzturkDepartment of Horticulture, Faculty of Agriculture, Ordu University, Ordu 52200, Türkiye.ORCID 0000-0002-0867-3942

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the influence of different pectin concentrations (0%, 0.1%, and 0.5%) on the physicochemical, antioxidant, and sensory properties of blackberry jam (

Indexed as

altitudinal variationblackberry jampectin concentrationsensory evaluation

Identifiers

PMID41097588

DOI10.3390/foods14193420

PMCPMC12524065

What OpenQuestion holds

Textmetadata

LicenceCC BY

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Registered trials

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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.