ArticleJournal of food science and technology2022
Development of functional cakes rich in bioactive compounds extracted from saffron and tomatoes.
Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 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
5 citing papers in PubMed.
- Synergistic Effects of Tomato and Soy in Gluten-Free Noodles: Unveiling Antioxidant, Physicochemical, and Sensory Properties.Food science & nutrition · 2026Article
- Potential application of seaweed extract in tomato to improve bioactive compounds during postharvest storage.Journal of food science and technology · 2025Article
- Influence of Solvent Polarity on Crocin Content and Surface Properties of Saffron (Molecules (Basel, Switzerland) · 2024Article
- Detection of Saffron's Main Bioactive Compounds and Their Relationship with Commercial Quality.Foods (Basel, Switzerland) · 2022Review
- Crocin: Functional characteristics, extraction, food applications and efficacy against brain related disorders.Frontiers in nutrition · 2022Review
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.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Demand for health-promoting food products rich in bioactive compounds and fibers is increasing. The current study was aimed to evaluate the physicochemical, antioxidant and sensory characteristics of whole wheat flour cakes enriched with tomato powder (TP), crude lycopene (CL) and saffron extracts (SE). Physical characteristics such as loaf weight of cakes containing TP increased significantly ( Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-021-05267-2.
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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.