ArticleFoods (Basel, Switzerland)2021
Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality.
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 29 papers, 1 of them a synthesis that pooled it.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
29 citing papers in PubMed, 1 synthesis or guideline pooled it, 61 citations in OpenAlex.
- Impact of Nutritional and Organoleptic Use of Underutilized Green Leafy Vegetables in Bakery Products: A Systematic Review of Novel Food Applications.F1000Research · 2026Pooled it
- Changes in the Profile of Phytochemicals During Processing of Durum Pasta Fortified with Broccoli Leaf Powder and Its Effect on Bioactive Properties.Molecules (Basel, Switzerland) · 2026Article
- Valorization of broccoli waste: Unlocking its potential as a functional food ingredient for sustainable nutrition.Journal of advanced research · 2026Review
- Application of Broccoli Stalk Powder in Bread Formulations.Molecules (Basel, Switzerland) · 2026Article
- Development of Quince-Based Active Films Functionalized with Broccoli By-Product Extracts and Clove Hydrosol.Foods (Basel, Switzerland) · 2026Article
- Nutritionally Improved Gluten-Free Breads Fortified with Soluble Fiber and Bioactive Compounds from Artichoke and Broccoli By-Products.Molecules (Basel, Switzerland) · 2026Article
- Problems and Approaches in the Improvement of Gluten-Free Bread Texture: A Comprehensive Review.International journal of food science · 2026Review
- The Multifaceted Health Benefits of Broccoli-A Review of Glucosinolates, Phenolics and Antimicrobial Peptides.Molecules (Basel, Switzerland) · 2025Review
- Development of supercritical technology to obtain improved functional dietary fiber for the valorization of broccoli by-product.Journal of the science of food and agriculture · 2025Article
- Sustainable Fortification of Corn Tortillas with Broccoli By-Products.Foods (Basel, Switzerland) · 2025Article
- Comprehensive Analysis of Bioactive Compounds, Functional Properties, and Applications of Broccoli By-Products.Foods (Basel, Switzerland) · 2024Review
- Review
- Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification.Foods (Basel, Switzerland) · 2024Review
- In Vitro Insights into the Dietary Role of Glucoraphanin and Its Metabolite Sulforaphane in Celiac Disease.Nutrients · 2024Article
- Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints.Antioxidants (Basel, Switzerland) · 2024Review
- Best Combination of Vegetable By-Products for the Shelf-Life Extension of Fresh Pasta.Foods (Basel, Switzerland) · 2023Article
- Bioactives and Technological Quality of Functional Biscuits Containing Flour and Liquid Extracts from Broccoli By-Products.Antioxidants (Basel, Switzerland) · 2023Article
- Potential Effects of the Different Matrices to Enhance the Polyphenolic Content and Antioxidant Activity in Gluten-Free Bread.Foods (Basel, Switzerland) · 2023Review
- The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality.Foods (Basel, Switzerland) · 2023Article
- Formulation of fiber enriched crackers biscuit: Effect on nutritional composition, physical and sensory properties.Heliyon · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In comparison to conventional bread, gluten-free bread (GF) shows many post-baking defects and a lower nutritional and functional value. Although broccoli leaves are perceived as waste products, they are characterised by a high content of nutrients and bioactive compounds. The present study evaluated the nutritional value, technological quality, antioxidant properties, and inhibitory activity against the formation of advanced glycation end-products (AGEs) of GF enriched with broccoli leaf powder (BLP). Compared to the control, gluten-free bread with BLP (GFB) was characterised by a significantly (
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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.