ArticleFoods (Basel, Switzerland)2026
Effects of Traditional Moroccan
Kubra Ozkan, Lorenzo Palombi, Abderrazek Jilal, Ghizlane Salih, Francesco Sestili, Cagla Ozer, Maria Tufariello, Barbara Laddomada, Osman Sagdic, Andrea Visioni and 2 more
Abstract read
In one paragraphArticle 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.
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0citing papers in PubMed
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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 registryThe trial behind it
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3 · Its place in the literatureWho cites it
0 citing papers in PubMed.
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4 · The recordCorrections and comments
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5 · Who and what moneyAuthors and funding
12 authors.
Kubra OzkanDepartment of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34349, Türkiye.ORCID 0000-0003-0580-5804 Lorenzo PalombiInstitute for Applied Physics "Nello Carrara" (IFAC), National Research Council (CNR), 50019 Firenze, Italy.ORCID 0000-0001-9219-564X Abderrazek JilalNational Institute for Agricultural Research of Morocco (INRAM), Rabat P.O. Box 415, Morocco.ORCID 0000-0002-9147-9074 Ghizlane SalihNational Institute for Agricultural Research of Morocco (INRAM), Rabat P.O. Box 415, Morocco.ORCID 0000-0002-7837-5238 Francesco SestiliDepartment of Agriculture and Forest Sciences (DAFNE), University of Tuscia, 01100 Viterbo, Italy.ORCID 0000-0002-9653-8002 Cagla OzerDepartment of Gastronomy and Culinary Arts, Faculty of Fine Arts, Design and Architecture, Istinye University, Istanbul 34010, Türkiye.
Maria TufarielloInstitute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy.ORCID 0000-0001-8856-7543 Barbara LaddomadaInstitute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Amendola 122/O, 70126 Bari, Italy.
Osman SagdicDepartment of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34349, Türkiye.ORCID 0000-0002-2063-1462 Andrea VisioniBiodiversity and Crop Improvement Program, International Center for Agricultural Research in the Dry Areas (ICARDA), Rabat P.O. Box 415, Morocco.ORCID 0000-0002-0586-4532 Samuela PalombieriDepartment of Agriculture and Forest Sciences (DAFNE), University of Tuscia, 01100 Viterbo, Italy.ORCID 0000-0003-3243-3428 Hamit KokselDepartment of Gastronomy and Culinary Arts, Faculty of Fine Arts, Design and Architecture, Istinye University, Istanbul 34010, Türkiye.ORCID 0000-0003-4150-2413 Funding
Prima Foundation 2034
6 · The paper itselfAbstract
Traditional processing can modify the nutritional and volatile characteristics of cereal-based foods. This study evaluated Moroccan
Indexed as
glycemic indexresistant starchtraditional cereal processingvolatile organic compoundsβ-glucan
Identifiers
PMID42794035
PMCPMC13606764
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