ArticleMolecules (Basel, Switzerland)2021
Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 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.
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Who cites it
14 citing papers in PubMed, 44 citations in OpenAlex.
- Effects ofFoods (Basel, Switzerland) · 2025Article
- Edible crickets as a possible way to curb protein-energy malnutrition: Nutritional status, food applications, and safety concerns.Food chemistry: X · 2024Review
- Assessment of Changes in the Fat Profile of House Cricket Flour during 12 Months of Storage in Various Conditions.Foods (Basel, Switzerland) · 2024Article
- Comprehensive Analysis of Yoghurt Made with the Addition of Yellow Mealworm Powder (Foods (Basel, Switzerland) · 2024Article
- Effects of Stir-Frying and Heat-Moisture Treatment on the Physicochemical Quality of Glutinous Rice Flour for Making Taopian, a Traditional Chinese Pastry.Foods (Basel, Switzerland) · 2024Article
- Unraveling the physicochemical attributes of three cricket (Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire · 2023Article
- Emerging Protein Sources for Food Production and Human Nutrition.Molecules (Basel, Switzerland) · 2023Article
- Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread.Foods (Basel, Switzerland) · 2023Article
- Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties.Foods (Basel, Switzerland) · 2022Article
- Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits.Frontiers in nutrition · 2022Article
- The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated Meat.Foods (Basel, Switzerland) · 2021Article
- The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt.Foods (Basel, Switzerland) · 2021Article
- Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies.Foods (Basel, Switzerland) · 2021Article
- Heat-Moisture Treatment Further Reduces In Vitro Digestibility and Enhances Resistant Starch Content of a High-Resistant Starch and Low-Glutelin Rice.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
16 authors at 5 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The growing human population renders challenges for the future supply of food products with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits, a popular sweet snack, by replacing the wheat flour with 2%, 6%, or 10% (
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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.