Evidence map›Paper›PMID 42076326›Full record

ArticlePolymers2026

Physicochemical, Pasting and Thermal Properties of the Starch of Three Varieties of Yam (

Mildreth Cordero-Herrera, José Benítez-Lobo, Claudia De Paula, Ricardo Andrade-Pizarro, Piedad Montero-Castillo, Diofanor Acevedo-Correa, Jhon Rodríguez-Meza, Alba Durango-Villadiego

Abstract read
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In one paragraph

Article in Polymers, 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

8 authors.

Mildreth Cordero-HerreraMaster's Program in Agri-Food Sciences, University of Córdoba, Córdoba 230002, Colombia.
José Benítez-LoboMaster's Program in Agri-Food Sciences, University of Córdoba, Córdoba 230002, Colombia.
Claudia De PaulaDepartment of Food Engineering, University of Córdoba, Córdoba 230002, Colombia.ORCID 0000-0002-9632-9585
Ricardo Andrade-PizarroDepartment of Food Engineering, University of Córdoba, Córdoba 230002, Colombia.ORCID 0000-0002-1673-0361
Piedad Montero-CastilloSchool of Engineering, University of Cartagena, Cartagena de Indias 130000, Colombia.
Diofanor Acevedo-CorreaSchool of Engineering, University of Cartagena, Cartagena de Indias 130000, Colombia.
Jhon Rodríguez-MezaGrupo de Investigación en Nutrición y Dietética, Universidad del Sinú Elías Bechara Zainum, Seccional Cartagena, Cartagena de Indias 130001, Colombia.ORCID 0000-0003-0430-0484
Alba Durango-VilladiegoDepartment of Food Engineering, University of Córdoba, Córdoba 230002, Colombia.ORCID 0000-0002-6463-3478

Funding

Ministerio de Ciencia, Tecnología e Innovación BPIN 2020000100439
6 · The paper itself

Abstract

Yam starch accounts for 70-80% of its dry matter, and its physicochemical and technofunctional properties are crucial for its use in the food industry (gelling agent, thickener, and stabilizer). The objective of this study focuses on the physicochemical, pasting and thermal properties of starch extracted from the yam varieties

Indexed as

physicochemical propertiesstarchtechnofunctional propertiesyam

Identifiers

PMID42076326
PMCPMC13120017

What OpenQuestion holds

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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.