ArticleFrontiers in nutrition2021
Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread.
Article in Frontiers in nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 13 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
13 citing papers in PubMed.
- Protein Composition and Starch Structural Differentiation During Wheat Grain Filling Are Associated with Mature Grain Quality.Foods (Basel, Switzerland) · 2026Article
- Β-Glucanase-driven changes in β-glucan structure and metabolism throughout Hull-less barley dough fermentation.Food chemistry: X · 2026Article
- A Functional Flatbread (Bazlama): High in Beta-Glucan and Plant-Based Protein Content.Foods (Basel, Switzerland) · 2025Article
- The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles.Foods (Basel, Switzerland) · 2024Article
- Impact of varied tillage practices and phosphorus fertilization regimes on wheat yield and grain quality parameters in a five-year corn-wheat rotation system.Scientific reports · 2024Article
- Bioinformatics, expression analysis, and functional verification of allene oxide synthase geneOpen life sciences · 2024Article
- Utilization of Intermediate Wheatgrass (Foods (Basel, Switzerland) · 2023Article
- The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel.Foods (Basel, Switzerland) · 2023Article
- Barley in the Production of Cereal-Based Products.Plants (Basel, Switzerland) · 2022Review
- The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread.Foods (Basel, Switzerland) · 2022Article
- Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread.Foods (Basel, Switzerland) · 2022Article
- Molecular breeding of barley for quality traits and resilience to climate change.Frontiers in genetics · 2022Review
- Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, andFrontiers in nutrition · 2022Article
Corrections and comments
- Erratum issued
Authors and funding
12 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Hulless barley (
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.