Effect of the Hydrostatic High Pressures (HHP) on the Microbiological and Physicochemical Properties of

Jesús J García-Parra, María Cabeza de Vaca, Manuel A Martínez-Cañas, Antonia M Trejo

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

4 authors.

Jesús J García-ParraTechnological Institute of Food and Agriculture (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX), Avda, Adolfo Suárez s/n, 06007 Badajoz, Spain.ORCID 0000-0002-0314-788X

María Cabeza de VacaTechnological Institute of Food and Agriculture (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX), Avda, Adolfo Suárez s/n, 06007 Badajoz, Spain.ORCID 0000-0002-3723-9088

Manuel A Martínez-CañasTechnological Institute of Food and Agriculture (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX), Avda, Adolfo Suárez s/n, 06007 Badajoz, Spain.ORCID 0000-0002-3274-0236

Antonia M TrejoTechnological Institute of Food and Agriculture (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX), Avda, Adolfo Suárez s/n, 06007 Badajoz, Spain.

Funding

ERDF Operational Programme Extremadura 2021-2027 Action 1A1103. InnoTecConEx

6 · The paper itself

Abstract

Olive pomace (alperujo) is a major by-product of the virgin olive oil industry with a substantial environmental impact but remarkable potential as a health-promoting functional food ingredient. However, its high moisture and organic load necessitate immediate stabilization to prevent degradation. This study evaluated the efficacy of High Hydrostatic Pressure (HHP) processing (400 and 600 MPa for 5 min) as a non-thermal technology to stabilize

Indexed as

by-product upcyclinghigh-hydrostatic processhydroxytyrosolOlea europaea L.phenolic profilepolyphenol oxidase

Identifiers

PMID42883656

DOI10.3390/foods15193549

PMCPMC13664957

What OpenQuestion holds

Textmetadata

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.