Evidence map›Paper›PMID 41323993›Full record

ArticleFrontiers in nutrition2025

Nutritional and sensory enhancement of traditional wheat-based yeasted steamed dumplings through oat flour fortification.

Michaela Havrlentová, Lucie Jurkaninová, Ivan Švec, Daniel Jánoška, Jana Klimáčková, Jana Hendrichová, Peter Hozlár, Soňa Gavurníková

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In one paragraph

Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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

8 authors.

Michaela HavrlentováDepartment of Biotechnology, Faculty of Natural Sciences, University of St. Cyril and Methodius, Trnava, Slovakia.
Lucie JurkaninováDepartment of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague, Czechia.
Ivan ŠvecFaculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czechia.
Daniel JánoškaDepartment of Biotechnology, Faculty of Natural Sciences, University of St. Cyril and Methodius, Trnava, Slovakia.
Jana KlimáčkováNational Agricultural and Food Centre - Research Institute of Plant Production, Piešťany, Slovakia.
Jana HendrichováNational Agricultural and Food Centre - Research Institute of Plant Production, Piešťany, Slovakia.
Peter HozlárNational Agricultural and Food Centre - Research Institute of Plant Production - Research and Breeding Station, Vígľaš, Slovakia.
Soňa GavurníkováNational Agricultural and Food Centre - Research Institute of Plant Production, Piešťany, Slovakia.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the chemical composition and sensory acceptability of yeasted steamed wheat dumplings - a typical Central European side dish - that were fortified with wholegrain oat flours derived from two distinct cultivars - hull-less Inovec and hulled Prokop. The flours were used at 7 substitution levels, ranging from 2.5 to 25.0%. Chemical analysis of both flour mixtures and steamed dumplings revealed a significant modulation of macronutrient profiles with increasing oat inclusion. As presumed, the

Indexed as

chemical compositioncorrelationfunctional foodsoat wholegrain flourprincipal component analysissensory evaluationβ-d-glucans

Identifiers

PMID41323993
PMCPMC12661856

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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.