ArticleFood chemistry2016
Cold plasma: A new technology to modify wheat flour functionality.
Article in Food chemistry, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 36 papers.
What it found
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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.
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.
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Who cites it
36 citing papers in PubMed.
- Modeling and Investigation of Deoxynivalenol Reduction in Wheat Flour After Cold Atmospheric Plasma Treatment Using Artificial Neural Networks.Foods (Basel, Switzerland) · 2026Article
- Reactive air plasma treatment enhances extraction yield and bioactive anti-aging properties of wheat lipids.Scientific reports · 2025Article
- Microbial and Quality Changes of Seabream Fillets Processed with Cold Plasma During Refrigerated Storage.Foods (Basel, Switzerland) · 2025Article
- Cold Plasma Treatment of Quinoa Grains: Changes in Phytic Acid, Saponin, Content, and Antioxidant Capacity.Food science & nutrition · 2025Article
- The Effect of Cold Plasma Treatment on the Storage Stability of Mushrooms (Foods (Basel, Switzerland) · 2024Article
- Atmospheric Cold Plasma as an Alternative to Chlorination in Soft Wheat Flour to Prepare High-Ratio Cakes.Foods (Basel, Switzerland) · 2024Article
- Cold Plasma Treatment of Little Millet Flour: Impact on Bioactives, Antinutritional Factors and Functional Properties.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- The effect of cold atmospheric plasma pretreatment on oil absorption, acrylamide content and sensory characteristics of deep-fried potato strips.Food chemistry: X · 2024Article
- Effect of Intermittent Low-Pressure Radiofrequency Helium Cold Plasma Treatments on Rice Gelatinization, Fatty Acid, and Hygroscopicity.Foods (Basel, Switzerland) · 2024Article
- Shade of Innovative Food Processing Techniques: Potential Inducing Factors of Lipid Oxidation.Molecules (Basel, Switzerland) · 2023Review
- Influence of Supercritical Carbon Dioxide on the Activity and Conformational Changes ofFoods (Basel, Switzerland) · 2023Article
- Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough.Foods (Basel, Switzerland) · 2023Article
- Product development and X-Ray microtomography of a traditional white pan bread from plasma functionalized flour.Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire · 2023Article
- The Application of Cold Plasma Technology in Low-Moisture Foods.Food engineering reviews · 2023Review
- Effects of non-thermal atmospheric plasma on protein.Journal of clinical biochemistry and nutrition · 2022Article
- Effects of High-Voltage Atmospheric Cold Plasma Treatment on Microbiological and Quality Characters of Tilapia Fillets.Foods (Basel, Switzerland) · 2022Article
- Effect of atmospheric nonthermal plasma on physicochemical, morphology and functional properties of sunn pest (Food science & nutrition · 2022Article
- Optimization of Atmospheric Cold Plasma Treatment with Different Gases for Reduction ofJournal of microbiology and biotechnology · 2022Article
- Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins.Food science & nutrition · 2022Review
- Recent trends and technological development in plasma as an emerging and promising technology for food biosystems.Saudi journal of biological sciences · 2022Review
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Atmospheric pressure cold plasma has the potential to modify biological chemistry and modulate physical surface properties. Wheat flour was treated by low levels of cold plasma (air, 15V and 20V) for 60 or 120s. There was no change in the total aerobic bacterial count or total mould count as a result of treatment. Treatment did not impact the concentration of total non-starch lipids, or non-polar and glycolipids. However, treatment did reduce total free fatty acids and phospholipids and was dose dependent. Oxidation markers (hydroperoxide value and head space n-hexanal) increased with treatment time and voltage, which confirmed the acceleration of lipid oxidation. Total proteins were not significantly influenced by treatment although there was a trend towards higher molecular weight fractions which indicated protein oxidation and treated flour did produce a stronger dough. This study confirms the potential of cold plasma as a tool to modify flour functionality.
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Registered trials
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.