ArticleChemistry Central journal2018
Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours.
Article in Chemistry Central journal, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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.
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.
Who cites it
21 citing papers in PubMed, 50 citations in OpenAlex.
- Nutritional and Functional Attributes of Legumes: A Review of Processing Methods and Their Impacts.Journal of food science · 2026Review
- Quality and chemical safety of wheat bread enriched with untreated, milled, andFood chemistry: X · 2026Article
- Evaluation of the iron, zinc, and folic acid stability in fortified wheat flour storage and its impact on quality indicators.BMC nutrition · 2025Article
- Phenolic Content, Antioxidant Capacity and In Vitro Glycemic Index of Traditional Noodle (Erişte) High in Plant-Based Protein andFood science & nutrition · 2025Article
- Biological, dietetic and pharmacological properties of vitamin BNPJ science of food · 2025Review
- Hazelnut Skin Fortification of Dehulled Lentil Chips to Improve Nutritional, Antioxidant, Sensory, and Chemical Properties.Foods (Basel, Switzerland) · 2025Article
- Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation withFoods (Basel, Switzerland) · 2024Article
- Production and characterization of nondairy gluten-free fermented beverage based on buckwheat and lentil.Food science & nutrition · 2023Article
- Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain ofFoods (Basel, Switzerland) · 2023Article
- Prediction of Mineral Composition in Wheat Flours Fortified with Lentil Flour Using NIR Technology.Sensors (Basel, Switzerland) · 2023Article
- Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Frontiers in nutrition · 2023Article
- Malting-A method for modifying volatile composition of black, brown and green lentil seeds.PloS one · 2023Article
- Development of Protein- and Fiber-Enriched, Sugar-Free Lentil Cookies: Impact of Whey Protein, Inulin, and Xylitol on Physical, Textural, and Sensory Characteristics.Foods (Basel, Switzerland) · 2022Article
- Lentil (Foods (Basel, Switzerland) · 2022Article
- The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile.Insects · 2022Article
- Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket (Foods (Basel, Switzerland) · 2022Article
- Effect of pH and concentration on the chemical stability and reaction kinetics of thiamine mononitrate and thiamine chloride hydrochloride in solution.BMC chemistry · 2021Article
- Hemp (Plants (Basel, Switzerland) · 2021Article
- Effect of Rice Flour Fermentation withFoods (Basel, Switzerland) · 2020Article
- Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented withFoods (Basel, Switzerland) · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors at 2 institutions in 1 country.
Funding
Abstract
The advanced biochemical characterisation of green, red lentil and wheat flours was performed by assessing their folic acid content as well as individual minerals, amino acids, fatty acids and volatile compounds. Moreover, a nutritionally improved wheat-lentil composite flour, with a content of 133.33 μg of folic acid/100 g, was proposed in order to assure the folic acid daily intake (200 μg) for an adult person. The wheat and lentil flours percentages used for the composite were calculated by using the equations for total material balance and folic acid content material balance. Bread was selected as model food for the composite flour due to its high daily intake (~ 250 g day
Indexed as
Identifiers
What OpenQuestion holds
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.