ArticleFoods (Basel, Switzerland)2021
Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread.
Article 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 20 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
20 citing papers in PubMed, 52 citations in OpenAlex.
- Functional Optimization of a Novel Gluten-Free Bread Made with Tapioca Starch and Red Lentil Flour.Foods (Basel, Switzerland) · 2026Article
- Wheat bread fortification by Lebanese sumac and cactus seeds: nutritional, antioxidant, and sensory properties.Italian journal of food safety · 2026Article
- Bioprocessing of Grape Pomace for Value Added Ingredients with Utilization in Baked Products.Foods (Basel, Switzerland) · 2025Review
- Processing-Induced Changes in Phenolic Composition and Dough Properties of Grape Pomace-Enriched Wheat Buns.Foods (Basel, Switzerland) · 2025Article
- Valorization of Olive Oil and Wine Industry Byproducts: Challenges and Opportunities in Sustainable Food Applications.Foods (Basel, Switzerland) · 2025Review
- The Bioaccessibility of Grape-Derived Phenolic Compounds: An Overview.Foods (Basel, Switzerland) · 2025Review
- Grape Pomace: A Review of Its Bioactive Phenolic Compounds, Health Benefits, and Applications.Molecules (Basel, Switzerland) · 2025Review
- Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development.Foods (Basel, Switzerland) · 2024Review
- Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry-A Review.Nutrients · 2024Review
- The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread.Foods (Basel, Switzerland) · 2024Article
- Grape Pomace-Advances in Its Bioactivity, Health Benefits, and Food Applications.Foods (Basel, Switzerland) · 2024Review
- Selected fruit pomaces: Nutritional profile, health benefits, and applications in functional foods and feeds.Current research in food science · 2024Review
- Grape pomace as a novel functional ingredient: Mitigating ochratoxin A bioaccessibility and unraveling cytoprotective mechanismsCurrent research in food science · 2024Article
- Grape Pomace as a Cardiometabolic Health-Promoting Ingredient: Activity in the Intestinal Environment.Antioxidants (Basel, Switzerland) · 2023Review
- Implication of the Polymeric Phenolic Fraction and Matrix Effect on the Antioxidant Activity, Bioaccessibility, and Bioavailability of Grape Stem Extracts.Molecules (Basel, Switzerland) · 2023Article
- The α-Amylase and α-Glucosidase Inhibition Capacity of Grape Pomace: A Review.Food and bioprocess technology · 2023Review
- Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product.Foods (Basel, Switzerland) · 2022Article
- Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties.Journal of the science of food and agriculture · 2022Article
- Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders.Foods (Basel, Switzerland) · 2021Article
- Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread-A Review.International journal of molecular sciences · 2021Review
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 2 institutions in 1 country.
Funding
Abstract
Breads were prepared by substituting common wheat flour with 0 (GP0), 5 (GP5) and 10 (GP10) g/100 g (
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.