Evidence mapPaperPMID 42505293Full record

ArticleGels (Basel, Switzerland)2026

Development of Innovative Gluten-Free and Egg-Free Pasta from Acorn Flour and Carob-Xanthan Hydrogel.

Francesca Vurro, Alexandra-Mihaela Ailoaiei, Giacomo Squeo, Francesco Caponio, Antonella Pasqualone

Abstract read
In one paragraph

Article in Gels (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.

Francesca VurroDepartment of Soil, Plant and Food Science (DISSPA), University of Bari 'Aldo Moro', Via Amendola, 165/a, 70126 Bari, Italy.ORCID 0000-0002-7179-9492
Alexandra-Mihaela AiloaieiDepartment of Soil, Plant and Food Science (DISSPA), University of Bari 'Aldo Moro', Via Amendola, 165/a, 70126 Bari, Italy.ORCID 0000-0002-6162-2415
Giacomo SqueoDepartment of Soil, Plant and Food Science (DISSPA), University of Bari 'Aldo Moro', Via Amendola, 165/a, 70126 Bari, Italy.ORCID 0000-0002-0443-0273
Francesco CaponioDepartment of Soil, Plant and Food Science (DISSPA), University of Bari 'Aldo Moro', Via Amendola, 165/a, 70126 Bari, Italy.ORCID 0000-0002-0740-7677
Antonella PasqualoneDepartment of Soil, Plant and Food Science (DISSPA), University of Bari 'Aldo Moro', Via Amendola, 165/a, 70126 Bari, Italy.ORCID 0000-0001-6675-2203

Funding

Ministero dell'università e della ricerca PRIMA22_00105Ministry of Universities and Research MAR.V.E.L.Project"MARginalareas: Valorization of Ecosystem resources for fair and sustainable Livelihood" (CUP B91I24000340007)
6 · The paper itself

Abstract

The increasing demand for sustainable, plant-based, gluten- and egg-free options is stimulating innovation in pasta products. The present work was aimed at investigating the effect of acorn flour (AF) at 50% (A50) and 100% (A100) in gluten-free and egg-free clean label

Indexed as

bioactive compoundscooking behaviorrheological propertiestexture

Identifiers

PMID42505293
PMCPMC13409637

What Socratic 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 Socratic graph.