ArticleFoods (Basel, Switzerland)2020
Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 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
9 citing papers in PubMed.
- Pasting and Gel Behavior of Durum Wheat Derivatives.Gels (Basel, Switzerland) · 2025Article
- Athletes' Sensory Evaluation and Willingness to Pay for High-Protein Bread.Foods (Basel, Switzerland) · 2025Article
- Occurrence and risk assessment of hydroxymethylfurfural in Iranian traditional breads using green chemistry.NPJ science of food · 2025Article
- Small-Sized Tomato Pomace: Source of Bioactive Compounds and Ingredient for Sustainable Production of Functional Bread.Foods (Basel, Switzerland) · 2024Article
- Hazardous Chemical Compounds in Cookies: The Role of Sugars and the Kinetics of Their Formation during Baking.Foods (Basel, Switzerland) · 2022Article
- Effect of Salt Content Reduction on Food Processing Technology.Foods (Basel, Switzerland) · 2021Review
- Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing.Foods (Basel, Switzerland) · 2021Article
- Effects of Light Exposure, Bottle Colour and Storage Temperature on the Quality ofFoods (Basel, Switzerland) · 2021Article
- Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
Durum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often prepared by adding a lot of salt to the dough. However, evidence suggests that excessive salt in a diet is a disease risk factor. The aim of this work is to study the effect of a natural low-sodium sea salt (Saltwell
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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.