Evidence map›Paper›PMID 41897770›Full record

ArticleFoods (Basel, Switzerland)2026

Influence of Free and Microencapsulated Extracts from Onion Peels on the Performance of Fortified Fresh Cheese.

Sara M Ferreira, Lúcia Santos

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2026. 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.

Sara M FerreiraLEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.ORCID 0000-0002-3381-2318
Lúcia SantosLEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.ORCID 0000-0002-2712-0622

Funding

Agencia de Inovacao COMPETE2030-FEDER-01485100Fundação para a Ciência e Tecnologia 2022.10910.BDFundação para a Ciência e Tecnologia LA/P/0045/2020Fundação para a Ciência e Tecnologia UID/00511/2025Fundação para a Ciência e Tecnologia UID/PRR/00511/2025
6 · The paper itself

Abstract

As a strategy to valorise onion peel (OP), a phenolic-rich extract was obtained and microencapsulated using the double emulsion technique for improved stability. Both free and microencapsulated OP extracts were added to fresh cheese to enhance its nutritional composition. The extract exhibited a high total phenolic content (TPC) and strong antioxidant capacity towards ABTS and DPPH radicals, with IC

Indexed as

functional dairy productsmicroencapsulationonion peelsphenolic compoundsphenolic stability

Identifiers

PMID41897770
PMCPMC13024862

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.