ArticleFoods (Basel, Switzerland)2021
Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater.
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 21 papers.
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
21 citing papers in PubMed, 57 citations in OpenAlex.
- Valorization of Olive Milling By-Products: Development and Application of an Antioxidant-Enriched Leavening Powder for Bakery Products.Foods (Basel, Switzerland) · 2026Article
- Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico-chemical characterization.Journal of the science of food and agriculture · 2026Article
- Application of High-Quality Dried Olive with High Polyphenol Content for Bread Fortification: Effects on Nutritional, Technological, and Sensory Properties.Molecules (Basel, Switzerland) · 2025Article
- Potential of Plant-Based Oil Processing Wastes/By-Products as an Alternative Source of Bioactive Compounds in the Food Industry.Foods (Basel, Switzerland) · 2025Review
- Gluten-free breadsticks with Ganoderma-fermented corncobs: technological and nutritional features.Journal of the science of food and agriculture · 2025Article
- Polyphenols in Foods and Their Use in the Food Industry: Enhancing the Quality and Nutritional Value of Functional Foods.International journal of molecular sciences · 2025Review
- Improving stability of frying oils and food quality with addition of dried olive mill wastewater.NPJ science of food · 2025Article
- Analysis of Olive Oil Mill Wastewater from Conventionally Farmed Olives: Chemical and Microbiological Safety and Polyphenolic Profile for Possible Use in Food Product Functionalization.Foods (Basel, Switzerland) · 2025Article
- Enrichment of Breadsticks with Flavoured Oils: Chemical Composition, Antioxidant Activity and Technological and Sensory Properties.Antioxidants (Basel, Switzerland) · 2024Article
- Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks.Foods (Basel, Switzerland) · 2024Article
- Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace.Foods (Basel, Switzerland) · 2024Article
- Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life.Foods (Basel, Switzerland) · 2023Article
- From antiquity to contemporary times: how olive oil by-products and waste water can contribute to health.Frontiers in nutrition · 2023Review
- Metabolomics Approach to Characterize Green Olive Leaf Extracts Classified Based on Variety and Season.Plants (Basel, Switzerland) · 2022Article
- Recovery of Hydroxytyrosol from Olive Mill Wastewater Using the Promiscuous Hydrolase/Acyltransferase PestE.Chembiochem : a European journal of chemical biology · 2022Article
- Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (Foods (Basel, Switzerland) · 2022Article
- Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks.Foods (Basel, Switzerland) · 2022Article
- Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages.Foods (Basel, Switzerland) · 2022Article
- Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical-Chemical-Sensory Properties of Italian Cantuccini Biscuits.Foods (Basel, Switzerland) · 2022Article
- Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?Frontiers in nutrition · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors at 3 institutions in 1 country.
Funding
Abstract
Nowadays, food processing by-products, which have long raised serious environmental concerns, are recognized to be a cheap source of valuable compounds. In the present study, incorporation of phenolic-rich extracts (500 and 1000 mg kg
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.