ArticleFoods (Basel, Switzerland)2023
Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 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
17 citing papers in PubMed, 31 citations in OpenAlex.
- Spirulina as a Multifunctional Ingredient: Challenges, Opportunities, Composition, Techno-Functional Properties, and Food Applications.Comprehensive reviews in food science and food safety · 2026Review
- Effects of Spirulina Enrichment on Bread Quality: Color, Texture, Volatile, and Sensory Properties.Food science & nutrition · 2026Article
- Unraveling the multifaceted applications of Spirulina: a comprehensive review.Antonie van Leeuwenhoek · 2026Review
- Effect of Spirulina platensis on the content values of wheat bread.Scientific reports · 2026Article
- Microalgae Techno-Functional Properties in Bread, Cookies, and Pasta Products: A Review.Comprehensive reviews in food science and food safety · 2026Review
- Spirulina as a sustainable functional ingredient: nutrient density, bioactives, and food applications.Frontiers in nutrition · 2026Review
- Review
- Study of the Physicochemical and Phytochemical Parameters Together with Antibacterial Properties of Conventionally and Organically Cultivated Spirulina (Life (Basel, Switzerland) · 2025Article
- House Cricket (Nutrients · 2025Article
- Development of Vegetable Creams Enriched with Different Microalgae Species: A Study on the Physicochemical and Sensory Stability over Time.Foods (Basel, Switzerland) · 2025Article
- Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods.Food technology and biotechnology · 2024Review
- Spirulina-An Invaluable Source of Macro- and Micronutrients with Broad Biological Activity and Application Potential.Molecules (Basel, Switzerland) · 2024Review
- Exploring Extremotolerant and Extremophilic Microalgae: New Frontiers in Sustainable Biotechnological Applications.Biology · 2024Review
- Effect ofNutrients · 2024Article
- Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges.Foods (Basel, Switzerland) · 2024Review
- Effects of Fish Protein Hydrolysate on the Nutritional, Rheological, Sensorial, and Textural Characteristics of Bread.Foods (Basel, Switzerland) · 2024Article
- Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 2 institutions in 2 countries.
Funding
Abstract
Consumers within the EU are increasingly asking for natural and healthier food products, which are additive-free and environmentally friendly. The aim of this study was to assess the effects of Spirulina (
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.