ArticleFood science & nutrition2021
Nutritional characterization and food value addition properties of dehydrated spinach powder.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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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.
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Who cites it
17 citing papers in PubMed, 64 citations in OpenAlex.
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- Development of nutrient-rich complementary foods using locally sourced ingredients for low-income households in Eastern Ethiopia.Frontiers in nutrition · 2025Article
- Influence of microwave processing on nutritional, anti-nutritional, antioxidant and sensory characteristics of kachnar powder and supplemented flatbreads.Food chemistry: X · 2024Article
- Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods.Food technology and biotechnology · 2024Review
- Effects of different processing methods on the functional, nutritional, and physicochemical profiles of cowpea leaf powder.Journal of food science · 2024Article
- Evaluating Biocompounds in Discarded Beetroot (Foods (Basel, Switzerland) · 2024Article
- Nutrient Composition, Physical Characteristics and Sensory Quality of Spinach-Enriched Wheat Bread.Foods (Basel, Switzerland) · 2024Article
- Validation of an Analytical Method of 3',4',5-Trihydroxy-3-Methoxy-6,7-Methylenedioxyflavone 4'-Glucuronide for Standardization ofMolecules (Basel, Switzerland) · 2024Article
- Formulation of fiber enriched crackers biscuit: Effect on nutritional composition, physical and sensory properties.Heliyon · 2023Article
- Optimization of spray dried yogurt and its application to prepare functional cookies.Frontiers in nutrition · 2023Article
- Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods.Foods (Basel, Switzerland) · 2022Article
- Effects of Wet and Dry Micronization on the GC-MS Identification of the Phenolic Compounds and Antioxidant Properties of Freeze-Dried Spinach Leaves and Stems.Molecules (Basel, Switzerland) · 2022Article
- Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach.Foods (Basel, Switzerland) · 2022Article
- Effect of Partial Substitution of Flour with Mealworm (Foods (Basel, Switzerland) · 2022Article
- Development and storage stability of chickpea, mung bean, and peanut-based ready-to-use therapeutic food to tackle protein-energy malnutrition.Food science & nutrition · 2021Article
- Nutritional characterization and food value addition properties of dehydrated spinach powder.Food science & nutrition · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 4 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed at investigating the physicochemical and bread-making features of dehydrated spinach. Physicochemical composition of spinach powder was compared with wheat flour and the effect of spinach powder supplementation on the nutritional composition, dough rheology, and quality attributes of
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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.