ReviewFoods (Basel, Switzerland)2022
A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 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
27 citing papers in PubMed, 75 citations in OpenAlex.
- Smart Chemical Sensors for Monitoring and Detection of Spoilage in Fermented and Non-Fermented Food Products.Sensors (Basel, Switzerland) · 2026Review
- Development and Consumer Acceptability of Functional Bread Formulations Enriched with Extruded Avocado Seed Flour: Nutritional and Technological Properties.Foods (Basel, Switzerland) · 2025Article
- Enhancement of wheat bread quality using xylanase cellulase from gamma radiated Trichoderma afroharzianum mutant.Scientific reports · 2025Article
- Physicochemical and Textural Enhancement of Whole Wheat Bread Using Date Palm Gum: A Study on a Novel Natural Hydrocolloid.Foods (Basel, Switzerland) · 2025Article
- A Maternal and Postnatal Ad Libitum Propionic Acid-Rich Diet in Mice Alters Intestinal Glia Proliferation and Inflammatory Response: Contrary to Effect in the Brain.International journal of molecular sciences · 2025Article
- Probiotics and Postbiotics for Green Control of Foodborne Pathogens: Intelligent Detection and Biopreservation Strategies for Safer Foods.Foods (Basel, Switzerland) · 2025Review
- Evaluating the effect of Spirulina platensis and whey powder in baguette texture using response surface methodology (RSM).Journal of food science and technology · 2025Article
- Development and Characterization of LDPE/EVA Films Incorporating Carvacrol Essential Oil with Antifungal Activity.Foods (Basel, Switzerland) · 2025Article
- Isolation and Characterization of aJournal of microbiology and biotechnology · 2025Article
- Reduced Doses of Diatomaceous Earth and Basil Essential Oil on Stored Grain Against the Wheat-DamagingFoods (Basel, Switzerland) · 2025Article
- Glycemic impact of cereal and legume-based bakery products: Implications for chronic disease management.Food chemistry: X · 2024Review
- Effects of heterotrophicFood chemistry: X · 2024Article
- Microbiological Quality Assessment of Some Commercially Available Breads.Foods (Basel, Switzerland) · 2024Article
- Developmental Formulation Principles of Food Preservatives by Nanoencapsulation-Fundamentals, Application, and Challenges.Applied biochemistry and biotechnology · 2024Review
- Active Polysaccharide-Based Films Incorporated with Essential Oils for Extending the Shelf Life of Sliced Soft Bread.Molecules (Basel, Switzerland) · 2024Article
- An In Vivo Model of Propionic Acid-Rich Diet-Induced Gliosis and Neuro-Inflammation in Mice (FVB/N-Tg(GFAPGFP)14Mes/J): A Potential Link to Autism Spectrum Disorder.International journal of molecular sciences · 2024Article
- Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges.Foods (Basel, Switzerland) · 2024Review
- Bio-preservatives and essential oils as an alternative to chemical preservatives in the baking industry: a concurrent review.Journal of food science and technology · 2024Review
- Article
- Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
13 authors at 4 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Bread is a food that is commonly recognized as a very convenient type of food, but it is also easily prone to microbial attack. As a result of bread spoilage, a significant economic loss occurs to both consumers and producers. For years, the bakery industry has sought to identify treatments that make bread safe and with an extended shelf-life to address this economic and safety concern, including replacing harmful chemical preservatives. New frontiers, on the other hand, have recently been explored. Alternative methods of bread preservation, such as microbial fermentation, utilization of plant and animal derivatives, nanofibers, and other innovative technologies, have yielded promising results. This review summarizes numerous research findings regarding the bio-preservation of bread and suggests potential applications of these techniques. Among these techniques, microbial fermentation using lactic acid bacteria strains and yeast has drawn significant interest nowadays because of their outstanding antifungal activity and shelf-life extending capacity. For example, bread slices with
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.