Evidence map›Paper›PMID 41227755›Full record

ArticleFoods (Basel, Switzerland)2025

The Effect of Swiss Chard Powder as a Curing Agent on Volatile Compound Profile and Other Qualitative Properties of Heat-Treated Sucuk.

Betül Katmer, Mükerrem Kaya

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

2 authors.

Betül KatmerDepartment of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye.
Mükerrem KayaDepartment of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye.ORCID 0000-0001-6340-828X

Funding

Atatürk University's Scientific Research Projects Coordination Unit FDK-2023-12241
6 · The paper itself

Abstract

The aim of the study was to determine the effect of Swiss chard powder (SCP) as a natural nitrite source on the volatile compounds and other qualitative properties of heat-treated sucuk (HTS). Three formulations were created for the production of HTS: control (no nitrite addition), synthetic nitrite (SN, 150 mg/kg NaNO

Indexed as

fermented sausageheat-treated sucuklipid oxidationnatural curing agentsensorySwiss chard powdervolatiles

Identifiers

PMID41227755
PMCPMC12607493

What OpenQuestion holds

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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.