ArticleACS food science & technology2022
Assessment of Dry Heating, Water Rinsing, and Baking on Concentrations of the Opium Alkaloid Noscapine in Poppy Seeds.
Article in ACS food science & technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 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.
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Who cites it
2 citing papers in PubMed, 7 citations in OpenAlex.
- Update on Opium Alkaloids in Food: Exploring Their Occurrence, Effect of Culinary Processing and Advances in Analytical Methodologies.Comprehensive reviews in food science and food safety · 2025Review
- Application of Rice Husk-Derived SBA-15 Bifunctionalized with C18 and Sulfonic Groups for Solid-Phase Extraction of Tropane, Pyrrolizidine, and Opium Alkaloids in Gluten-Free Bread.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
2 authors at 2 institutions in 1 country.
Funding
Abstract
Limited information is available on methods to reduce concentrations of the opium alkaloid noscapine in poppy seeds. A series of experiment were conducted using poppy seeds to evaluate the impact of thermal treatments, water rinsing, and baking on noscapine concentrations. A sample set of commercially available poppy seeds (n=15) was screened for noscapine using liquid chromatography-tandem mass spectrometry. The mean and median noscapine concentrations for poppy seed samples above the limit of quantitation (LOQ) was 89.9 and 28.4 mg kg
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