ArticleFoods (Basel, Switzerland)2021
Effect of Baking Temperature on the Phenolic Content and Antioxidant Activity of Black Corn
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 16 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
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Who cites it
16 citing papers in PubMed, 1 synthesis or guideline pooled it, 36 citations in OpenAlex.
- Green Extraction Techniques for Recovering Polyphenols From Cocoa Bean Shells for Application in Food Processing: A Systematic Review.Journal of food science · 2026Pooled it
- Article
- Optimizing Hydroalcoholic Extraction of African Medicinal Plants for Enhanced α-Amylase Inhibition and Functional Enrichment of Hypoglycemic Bread Doughs.Foods (Basel, Switzerland) · 2026Article
- Physicochemical and functional modifications induced by purple corn flour (Frontiers in nutrition · 2026Article
- Current Trends in Gluten-Free Biscuit Formulation Using Rice Flour Enriched with Chestnut Flour and Fruit Powders.Foods (Basel, Switzerland) · 2025Article
- Nutritional, Rheological, and Functional Assessment in the Development of Bread Using Chestnut and Rosehip-Fortified Wheat Flour.Foods (Basel, Switzerland) · 2025Article
- Bio-Accessibility of Phenolic Compounds from Green Banana-Fortified Bread During Simulated Digestion and Colonic Fermentation.Molecules (Basel, Switzerland) · 2025Article
- Herbal and Spice Additives in Functional Confectionery Products: A Review.Molecules (Basel, Switzerland) · 2025Review
- Physical and Chemical Properties of Gluten-Free Biscuits Incorporated With Purple Sweet Potato Flour.International journal of food science · 2025Article
- Changes in Nutritional and Techno-Functional Properties of Whole Grain Maize Flours Induced by Dry-Heat Treatment.Foods (Basel, Switzerland) · 2024Article
- Development and quality evaluation of polyphenols enriched black carrot (Daucus carota L.) powder incorporated bread.Heliyon · 2024Article
- Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder.Foods (Basel, Switzerland) · 2023Article
- Study of the Total Antioxidant Capacity (TAC) in Native Cereal-Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach.Foods (Basel, Switzerland) · 2023Article
- Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol.Antioxidants (Basel, Switzerland) · 2022Article
- Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour.Molecules (Basel, Switzerland) · 2021Article
- Physicochemical and Functional Properties of Snack Bars Enriched with Tilapia (Foods (Basel, Switzerland) · 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
2 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Black corn is known for its health-promoting properties, which are due to its high content of bioactive phytonutrients. However, the high temperatures required during the processing of bakery products usually trigger thermal degradation, and therefore, the loss of all labile bioactive compounds. In the present study, we evaluated the effect of baking temperature on the phenolic content (i.e., TPC, TAC and individual phenolics) and antioxidant activity in black corn (
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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.