ArticleFood science & nutrition2023
The effect of propolis extract as a valuable natural additive on the quality characteristics of toast bread.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 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
4 citing papers in PubMed.
- Sensory Variability in Propolis from the Mexican Comarca Lagunera: A Multivariate Analysis.Foods (Basel, Switzerland) · 2026Article
- Recent developments and innovative application of propolis in the food industry: a natural preservative from honeybee waste.Food science and biotechnology · 2025Review
- Effects of intrinsic and extrinsic growth factors on virulence gene expression of foodborne pathogens in vitro and in food model systems; a review.Food science & nutrition · 2024Review
- The effect of propolis extract as a valuable natural additive on the quality characteristics of toast bread.Food science & nutrition · 2023Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to evaluate the effect of ethanolic propolis extract (EPE) as a natural antimicrobial and antioxidant agent on the physicochemical, microbial, and sensory characteristics of toast bread, as well as phenol content and antioxidant activity. In this regard, 0.1, 0.3, and 0.5% of EPE were used in the bread doughs and the quality characteristics of the breads were assessed. The bread with 0.5% EPE showed the highest phenolic content (24.02 mgGAE/g.d.m) and antioxidant activity (59.03%). These amounts were 12.96 mgGAE/g and 16.45% higher than those of the control (without EPE), respectively (
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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.