In Vitro Starch Digestibility and Glycaemic Index of Fried Dough and Batter Enriched with Wheat and Oat Bran.

Oluwatoyin O Onipe, Daniso Beswa, Afam I O Jideani

Open access · goldAbstract read

In one paragraph

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 4 papers.

0numbers the graph read from it

0cells of the map it votes in

4citing papers in PubMed

0.8field-weighted citation impact, top 28% of its field

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, 10 citations in OpenAlex.

Physicochemical and Nutritional Characterization of Bran-Enriched Products.Foods (Basel, Switzerland) · 2022
Article
Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products.Molecules (Basel, Switzerland) · 2021
Review
Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing.Foods (Basel, Switzerland) · 2021
Review
Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients.Foods (Basel, Switzerland) · 2021
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

3 authors at 2 institutions in 1 country.

Oluwatoyin O OnipeDepartment of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou 0950, South Africa.ORCID 0000-0003-3691-7040

Daniso BeswaDepartment of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein 2028, South Africa.

Afam I O JideaniDepartment of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou 0950, South Africa.ORCID 0000-0002-9122-8697

University of Venda · ZAUniversity of Johannesburg · ZA

Funding

Directorate of Research and Innovation, Univen SARDF/17/FST/03DST-NRF Centre of Excellence in Food Security SMART Foods Project Project ID: 160201Technology Innovation Agency, South Africa SARDF/16/FST/03

6 · The paper itself

Abstract

A deep-fried dough/batter food (

Indexed as

brandigestible starchfried doughglycaemic indexin vitro assaymagwinya

Identifiers

PMID32992517

DOI10.3390/foods9101374

PMCPMC7600321

OpenAlexW3088787814

What OpenQuestion 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 OpenQuestion graph.