ArticleJournal of the science of food and agriculture2022
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties.
Article in Journal of the science of food and agriculture, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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
28 citing papers in PubMed.
- Winery By-Products as Sustainable Functional Resources: An Overview of Composition, Green Extraction Technologies, and Industrial Valorization.Molecules (Basel, Switzerland) · 2026Review
- Integration ofFoods (Basel, Switzerland) · 2026Article
- Sustainable utilization of fruit waste in cereal-based breakfast foods: Pre-clinical and clinical perspectives on safety and nutritional benefits.Current research in food science · 2026Review
- Bioprocessing of Grape Pomace for Value Added Ingredients with Utilization in Baked Products.Foods (Basel, Switzerland) · 2025Review
- Sustainable Protein-Enriched Biscuits: Effects of Mealworm Protein Powder on the Properties of Wheat Flour and Biscuit Quality.Foods (Basel, Switzerland) · 2025Article
- Valorization of Olive Oil and Wine Industry Byproducts: Challenges and Opportunities in Sustainable Food Applications.Foods (Basel, Switzerland) · 2025Review
- Nutritional and Antioxidant Valorization of Grape Pomace from Argentinian Vino De La Costa and Italian Cabernet Wines.Foods (Basel, Switzerland) · 2025Article
- Gluten-free breadsticks with Ganoderma-fermented corncobs: technological and nutritional features.Journal of the science of food and agriculture · 2025Article
- Upcycling of By-Products from Autochthonous Red Grapes and Commercial Apples as Ingredients in Baked Goods: A Comprehensive Study from Processing to Consumer Consumption.Antioxidants (Basel, Switzerland) · 2025Article
- Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development.Foods (Basel, Switzerland) · 2024Review
- Enrichment of Breadsticks with Flavoured Oils: Chemical Composition, Antioxidant Activity and Technological and Sensory Properties.Antioxidants (Basel, Switzerland) · 2024Article
- Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry-A Review.Nutrients · 2024Review
- Agro-Industrial By-Products of Plant Origin: Therapeutic Uses as well as Antimicrobial and Antioxidant Activity.Biomolecules · 2024Review
- Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace.Plants (Basel, Switzerland) · 2024Article
- Selected fruit pomaces: Nutritional profile, health benefits, and applications in functional foods and feeds.Current research in food science · 2024Review
- Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder.Foods (Basel, Switzerland) · 2023Article
- The Potential of Wine Lees as a Fat Substitute for Muffin Formulations.Foods (Basel, Switzerland) · 2023Article
- Functional Foods Acceptability: A Consumers' Survey on Bread Enriched with Oenological By-Products.Foods (Basel, Switzerland) · 2023Article
- The α-Amylase and α-Glucosidase Inhibition Capacity of Grape Pomace: A Review.Food and bioprocess technology · 2023Review
- Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification,Frontiers in nutrition · 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.
Funding
Abstract
backgroundGrape pomace (GP), a wine-making by-product rich in dietary fiber (DF) and total phenolic compounds (TPC), is a potential functional ingredient in the fortification of baked goods.
resultsIn the present study, fortified breadsticks samples were obtained by replacing wheat flour with 0, 5 and 10 g 100 g
conclusionGPP improved the nutritional values of fortified breadsticks and changed the rheology of dough and breadsticks' technological properties without affecting sensory acceptability. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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.