ArticleFoods (Basel, Switzerland)2022
Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae.
Article 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 12 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
12 citing papers in PubMed, 64 citations in OpenAlex.
- Advances in Alternative Protein Design: Nutritional Constraints, Sensory Limits, and Computational Solutions.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Modulation of metabolic parameters among obese diabetic individuals through a gluten-free diet.BMC nutrition · 2026Article
- Current Status of Microalgae-based Food Products: Future Trends of Functional Ingredients.Recent patents on biotechnology · 2026Review
- Gluten-Free Pan Bread Enriched With Microalgae (Food science & nutrition · 2025Article
- Improving the heterotrophic media of three Chlorella vulgaris mutants toward optimal color, biomass and protein productivity.Scientific reports · 2025Article
- Microalgae biotechnology and its role in sustainable and healthy food design.Frontiers in bioengineering and biotechnology · 2025Review
- The Volatile Composition and the Potential Health Benefits of Different Microalgae Strains.Foods (Basel, Switzerland) · 2024Article
- Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production.Foods (Basel, Switzerland) · 2024Review
- Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints.Antioxidants (Basel, Switzerland) · 2024Review
- The utility of algae as sources of high value nutritional ingredients, particularly for alternative/complementary proteins to improve human health.Frontiers in nutrition · 2023Review
- Effective Use of Plant Proteins for the Development of "New" Foods.Foods (Basel, Switzerland) · 2022Review
- Microalgae for the Food Industry: From Biomass Production to the Development of Functional Foods.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
Abstract
Microalgae are an enormous source of nutrients that can be utilized to enrich common food of inherently low nutritional value, such as gluten-free (GF) bread. Addition of the algae species:
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.