Evidence map›Paper›PMID 38846017›Full record

ArticleCurrent research in food science2024

Non-

Valentina Civa, Fabio Chinnici, Gianluca Picariello, Emma Tarabusi, Matteo Bosaro, Ilaria Mannazzu, Paola Domizio

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing 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

4 citing papers in PubMed.

  1. Comparative Impact ofFoods (Basel, Switzerland) · 2026
    Article
  2. Article
  3. Article
  4. Impact of Thermally Inactivated Non-Foods (Basel, Switzerland) · 2024
    Article
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

7 authors.

Valentina CivaDepartment of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy.
Fabio ChinniciDepartment of Agricultural and Food Sciences, University of Bologna, Italy.
Gianluca PicarielloIstituto di Scienze dell'Alimentazione - CNR, Via Roma 52 A/C, I-83100, Avellino, Italy.
Emma TarabusiDepartment of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy.
Matteo BosaroItaliana Biotecnologie, Via Vigazzolo 112, 36054, Montebello Vicentino, Italy.
Ilaria MannazzuDepartment of Agricultural Sciences, University of Sassari, Sassari, Italy.
Paola DomizioDepartment of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Winemakers have access to a diverse range of commercially available Inactivated Dry Yeast Based products (IDYB) from various companies and brand names. Among these, thermally inactivated dried yeasts (TIYs) are utilized as yeast nutrients during alcoholic fermentation, aiding in the rehydration of active dry yeasts and reducing ochratoxin A levels during wine maturation and clarification. While IDYB products are generally derived from

Indexed as

GlutathioneInactivated dry yeastLipidMannoproteinOxygen consumptionPolysaccharide

Identifiers

PMID38846017
PMCPMC11153934

What Socratic 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 Socratic graph.