ArticleFoods (Basel, Switzerland)2021
Impact of Gluten-Free Sorghum Bread Genotypes on Glycemic and Antioxidant Responses in Healthy Adults.
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 9 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
9 citing papers in PubMed.
- Effect of sorghum flour-containing pasta on postprandial glycemia, appetite and energy intake in healthy individuals.European journal of clinical nutrition · 2025Trial
- Trial
- Trial
- Technological Performance and Nutritional Modulation of Bread Enriched withPlants (Basel, Switzerland) · 2025Article
- Health-Promoting Properties of Sorghum Bioactive Compounds-A Comprehensive Bibliometric Analysis.Nutrients · 2025Review
- Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints.Antioxidants (Basel, Switzerland) · 2024Review
- Sorghum Flour and Sorghum Flour Enriched Bread: Characterizations, Challenges, and Potential Improvements.Foods (Basel, Switzerland) · 2023Review
- Scientific Insights and Technological Advances in Gluten-Free Product Development.Foods (Basel, Switzerland) · 2023Article
- Sorghum Flour Application in Bread: Technological Challenges and Opportunities.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Sorghum is used to provide good quality gluten-free products due to phytochemicals and low glycemic index (GI). This study aimed to determine the chemical composition, the antioxidant activity and capacity, and the glycemic and insulinemic responses of gluten-free (GF) sorghum bread. GF bread samples were produced with three different sorghum genotypes. The samples were analyzed for chemical composition, resistant starch and dietary fiber content; antioxidant activity by ORAC; antioxidant capacity by FRAP; GI; and insulinemic responses. This double-blind, crossover, randomized clinical trial was conducted with 10 healthy men aged 28.0 ± 4.9 years (77.6 ± 11.7 kg and 24.2 ± 2.3 kg/m
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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.