ArticleAntioxidants (Basel, Switzerland)2022
Effect of Tomato, Beetroot and Carrot Juice Addition on Physicochemical, Antioxidant and Texture Properties of Wheat Bread.
Article in Antioxidants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 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.
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Who cites it
18 citing papers in PubMed.
- Physicochemical, Quality, Antioxidant and Sensory Attributes of Innovative Functional White Pan Bread Manufactured from Wheat Flour Fortified with Broccoli Plant Parts.Foods (Basel, Switzerland) · 2026Article
- Influence of Leavening Agent on the Stability of Bioactive Compounds and Antioxidant Capacity of Gluten-Free Bread with Beetroot By-Product.Molecules (Basel, Switzerland) · 2026Article
- Oyster mushroom powder enrichment improves nutritional quality, antioxidant potential, and cellular mineral uptake of carrot-tomato smoothie in Caco-2 cell model.Food chemistry: X · 2025Article
- Vegetable Waste in the Retail Sector: Evaluation and Possibilities for Use in New Product Development.Foods (Basel, Switzerland) · 2024Article
- Valorization of Red Beetroot (Molecules (Basel, Switzerland) · 2024Article
- Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread.Foods (Basel, Switzerland) · 2023Article
- The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks.Foods (Basel, Switzerland) · 2023Article
- Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage.Foods (Basel, Switzerland) · 2023Article
- Physical-Chemical and Nutritional Characterization of SomaliFoods (Basel, Switzerland) · 2023Article
- Effect of Insoluble Dietary Fiber Extracted from Feijoa (Foods (Basel, Switzerland) · 2023Article
- Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread.Foods (Basel, Switzerland) · 2023Article
- Effect of Vegetable Juices on Properties of Two Resin Composites Used for Dental Caries Management.Medicina (Kaunas, Lithuania) · 2023Article
- Proximate Compositions, Texture, and Sensory Profiles of Gluten-Free Bario Rice Bread Supplemented with Potato Starch.Foods (Basel, Switzerland) · 2023Article
- Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot (Molecules (Basel, Switzerland) · 2023Article
- Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses.Plants (Basel, Switzerland) · 2023Article
- Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread.Foods (Basel, Switzerland) · 2023Article
- Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits.Foods (Basel, Switzerland) · 2023Article
- Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
Bakery products, including bread, are important components of the diet of people all over the world. One of the food industry's goals is to improve its quality in the context of healthiness and physical parameters. Consumers' perception of sensory quality is an important aspect of food choice. Thus, the study aimed to enhance nutritional parameters (antioxidant capacity, content of phenolic compounds) together with maintaining or increasing bread quality (texture, color, volume and sensory properties). Among vegetable juices, tomato, beetroot and carrot were selected, as they are easily accessible in Europe and are inexpensive. At the same time, those juices are known to be high in antioxidants. In this study, the effect of substituting recipe water with tomato, beetroot and carrot juices (replacement level: 15, 30, 50%
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Registered trials
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