ArticleFoods (Basel, Switzerland)2021
Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility.
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.
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Who cites it
21 citing papers in PubMed, 51 citations in OpenAlex.
- Effect of blueberry consumption on regulatory lymphocyte phenotypes and NK cell functional activity in middle-aged and older adults with overweight or obesity: a randomized controlled trial.Frontiers in immunology · 2026Trial
- Non-Thermal Food Processing Technologies and Polyphenols: LC-MS Evidence for Stability, Transformation, and Functionality.Foods (Basel, Switzerland) · 2026Review
- Quantification of Volatile Organic Compounds (VOCs), Nitrogen Oxides (NOACS ES&T air · 2026Article
- The Addition of Extra-Virgin Olive Oil Enhances the Antioxidant Capacity, Nutritional Quality, and Sensory Attributes of Vegetable Patties Prepared Using Different Cooking Methods.Foods (Basel, Switzerland) · 2026Article
- The multi-target protective effects of quercetin in cerebrovascular diseases: a dietary strategy for endothelial repair and neuroprotection.Frontiers in nutrition · 2026Review
- Article
- Valorization of Onion-Processing Waste: Digestive Fate, Bioavailability, and Cellular Antioxidant Properties of Red and Yellow Peels Polyphenols.Antioxidants (Basel, Switzerland) · 2025Article
- Polyphenol Content and Antioxidant Activity in Homemade and Commercial Soups: A Theoretical and Experimental Approach.Antioxidants (Basel, Switzerland) · 2025Article
- Bioaccessibility of Flavones, Flavanones, and Flavonols from Vegetable Foods and Beverages.Biology · 2024Article
- Dietary Polyphenols, Food Processing and Gut Microbiome: Recent Findings on Bioavailability, Bioactivity, and Gut Microbiome Interplay.Antioxidants (Basel, Switzerland) · 2024Review
- Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces.NPJ science of food · 2024Article
- Identification, Bioaccessibility, and Antioxidant Properties of Phenolic Compounds in Carob Syrup.Foods (Basel, Switzerland) · 2024Article
- Quercetin, a Flavonoid with Great Pharmacological Capacity.Molecules (Basel, Switzerland) · 2024Review
- Characterization of flavor volatiles in raw and cooked pigmented onion (Current research in food science · 2024Article
- Effects of different preparation and cooking processes on the bioactive molecules ofFrontiers in nutrition · 2024Review
- Quercetins, Chlorogenic Acids and Their Colon Metabolites Inhibit Colon Cancer Cell Proliferation at Physiologically Relevant Concentrations.International journal of molecular sciences · 2023Article
- Dietary Phenolic Compounds: Their Health Benefits and Association with the Gut Microbiota.Antioxidants (Basel, Switzerland) · 2023Review
- Influence of Processing and Digestion on the Stability, Bioac-Cessibility and Bioactivity of Food Polyphenols.Foods (Basel, Switzerland) · 2023Article
- Cooking and In Vitro Digestion Modulate the Anti-Diabetic Properties of Red-Skinned Onion and Dark Purple Eggplant Phenolic Compounds.Foods (Basel, Switzerland) · 2022Article
- Probiotic fermentation improves the bioactivities and bioaccessibility of polyphenols inFrontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry identification pointed out flavonols as the most representative phenolic class, led by quercetin-derivatives. RSO contained almost the double amount of phenolic compounds respect to YSO (50.12 and 27.42 mg/100 g, respectively). Baking, grilling and primarily frying resulted in an increased amount of total phenolic compounds, especially quercetin-derivatives, in both the onion varieties. Some treatments promoted the degradation of quercetin-3-
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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.