Evidence map›Paper›PMID 42073288›Full record

ArticleFoods (Basel, Switzerland)2026

Grape Seed Extract Fortification: Effects on Dough Properties and Quality Attributes of Fresh Wet Noodles from Medium-Gluten Wheat Flour.

Xin Wang, Zengming Gao, Li Yang, Jian Ren, Cuntang Wang

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

5 authors.

Xin WangCollege of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China.
Zengming GaoFood Laboratory of Zhongyuan, Luohe 462000, China.
Li YangCollege of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China.
Jian RenCollege of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China.
Cuntang WangCollege of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China.

Funding

Education Department of Heilongjiang Province YQJH2024260National Natural Science Foundation of China 35272630
6 · The paper itself

Abstract

The increasing awareness of health among consumers has made the development of functional cereal products a major trend in the food industry. This study investigated the effects of grape seed extract (GSE) on the quality parameters of medium-gluten wheat flour and fresh wet noodles, with the aim of developing functional noodle products. GSE was incorporated at concentrations of 0%, 0.2%, 0.4%, 0.6%, and 1% (

Indexed as

antioxidantfortificationfresh wet noodlesgrape seed extractmedium-gluten wheat flour

Identifiers

PMID42073288
PMCPMC13114851

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.