Evidence map›Paper›PMID 41137443›Full record

ArticleJournal of food science2025

Nutritional Profile and Sensory Acceptance of Sourdough Breads Enriched With Ora-pro-nóbis Leaf Powder.

Dayane Lilian Gallani Silva, Filipe Andrich, Barbara Daniele Almeida Porciuncula, Marcelo Augusto Batista, Marcela Moreira Terhaag, Beatriz Cervejeira Bolanho Barros

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science, 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. Article
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.

Dayane Lilian Gallani SilvaDepartment of Technology, State University of Maringá, Umuarama, Paraná, Brazil.
Filipe AndrichFederal Institute of Paraná, Umuarama, Paraná, Brazil.
Barbara Daniele Almeida PorciunculaDepartment of Technology, State University of Maringá, Umuarama, Paraná, Brazil.
Marcelo Augusto BatistaDepartment of Agronomy, State University of Maringá, Maringá, Paraná, Brazill.
Marcela Moreira TerhaagFederal Institute of Paraná, Umuarama, Paraná, Brazil.ORCID https://orcid.org/0000-0002-3558-9199
Beatriz Cervejeira Bolanho BarrosDepartment of Technology, State University of Maringá, Umuarama, Paraná, Brazil.ORCID https://orcid.org/0000-0003-1191-4740

Funding

Conselho Nacional de Desenvolvimento Científico e TecnológicoCoordenação de Aperfeiçoamento de Pessoal de Nível Superior
6 · The paper itself

Abstract

This study aimed to characterize the composition of ora-pro-nóbis leaf powder (OPNP) and evaluate the nutritional profile of enriched sourdough breads (SBs). Four SB formulations were prepared using different concentrations of OPNP (SBC, 0; SB1, 1%; SB3, 3%; and SB5, 5%) and a leavening agent (a mixture of lactic acid bacteria and yeast). SBs were evaluated for physicochemical, antioxidant, and sensory properties. OPNP was shown to contain 21.01 g 100 g

Indexed as

BreadFabaceaePlant LeavesAdultAntioxidantsConsumer BehaviorDietary FiberFemaleFermentationFood, FortifiedHumansLactobacillalesNutritive ValuePhenolsPowdersTasteAntioxidantsDietary FiberPhenolsPowdersantioxidantscalciumdietary fibersinstrumental texturePereskia aculeataphenolic compounds

Identifiers

PMID41137443
PMCPMC12552800

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.