ReviewFoods (Basel, Switzerland)2021
Functionality of Food Components and Emerging Technologies.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 104 papers, 1 of them a synthesis that pooled 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.
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
104 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Deciphering Pigmented Rice Varieties as Sustainable and Unexplored Valuable Sources of Bioactive Components With Health-Related Properties and Technological Applications-A Systematic Review.Comprehensive reviews in food science and food safety · 2026Pooled it
- Development and Characterization of Low-Glycemic Couscous Enriched With β-Glucans and Proteins.Food science & nutrition · 2026Article
- From Waste to Value: Sustainable Development of Functional Pasta Enriched with Pumpkin Peel Powder and Its Nutritional Assessment.Molecules (Basel, Switzerland) · 2026Article
- A Pilot Randomized, Double-Blind, Placebo-Controlled Parallel Group Trial Evaluating the Effect of 8 Week-Consumption of Guava Jelly Drink in Improving Cognition and Mental Well-Being in Working-Age Adults.Foods (Basel, Switzerland) · 2026Article
- Steviol Glycosides (E960) FromFood science & nutrition · 2026Review
- Advances in Enzymatic Production of Prebiotic Oligosaccharides from Agro-Industrial Waste: A Critical Review and Industrial Framework.Foods (Basel, Switzerland) · 2026Review
- The Ability of Vibrational Spectroscopy to Analyze Holistically the Food Matrix-Moving Away from the Concept of Individual Compounds.Methods and protocols · 2026Review
- Immunomodulatory Effects of Zinc and Selenium-EnrichedFood science & nutrition · 2026Article
- Optimizing Wheat Milling By-Products: An Overview of Processing Techniques.Foods (Basel, Switzerland) · 2026Review
- Peanut skin bioactive extract on pectin and gelatin candies: is it a potential dietary antioxidant delivery system for health improvement?Journal of the science of food and agriculture · 2026Article
- Nutritional, antioxidant, and sensory properties of Ziziphus spina-christi fruit powder and its application in bakery products.Scientific reports · 2025Article
- Development of a Complex Biologically Active Supplement for Immunomodulation.Foods (Basel, Switzerland) · 2025Article
- Advanced Triboelectric Nanogenerators for Smart Devices and Emerging Technologies: A Review.Micromachines · 2025Review
- Biopharmaceutical characterization of Ajwain (Carum copticum) seed extract-loaded self-microemulsifying drug delivery system for enhanced hepatoprotective and nephroprotective activity.Scientific reports · 2025Article
- The Silent Revolution of Brewer's Spent Grain: Meat/Food Innovations Through Circularity, Resource Recovery, and Nutritional Synergy-A Review.Foods (Basel, Switzerland) · 2025Review
- Structural Elucidation and Storage Stability of Novel Dietary Sulfur Compounds from Radish.Foods (Basel, Switzerland) · 2025Article
- Functional Ingredients: From Molecule to Market-AI-Enabled Design, Bioavailability, Consumer Impact, and Clinical Evidence.Foods (Basel, Switzerland) · 2025Review
- Sensory Acceptance and Physicochemical Properties of Beef Meatballs Fortified With Apple (Food science & nutrition · 2025Article
- Antioxidants and Techno-Functional Components of Squash (Food science & nutrition · 2025Article
- Exploring Microbial Contributions to Nutraceutical Production: From Natural to Designed Foods.Molecular biotechnology · 2025Review
44 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This review article introduces nutrition and functional food ingredients, explaining the widely cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these critical properties of food components are analyzed together with their interaction and preservation during processing. Ultimately, the effect of emerging (non-thermal) technologies on different food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, polyphenols, aroma compounds, and enzymes) is discussed in spite of preserving their functional properties. Non-thermal technologies can maintain the bioavailability of food components, improve their functional and technological properties, and increase the recovery yields from agricultural products. However, the optimization of operational parameters is vital to avoid degradation of macromolecules and the oxidation of labile compounds.
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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.