ArticleFoods (Basel, Switzerland)2023
Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies.
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 12 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
12 citing papers in PubMed.
- Development of Grape Seed Extract-Fortified Biscuits: Effects on Dough Rheology, Biscuit Quality, Antioxidant Activity, and Sensory Evaluation.Foods (Basel, Switzerland) · 2026Article
- Shelf Temperature and Depressurisation Strategy Affect Bioactive Retention and Functionality of Freeze-Dried Pumpkin Powder.Antioxidants (Basel, Switzerland) · 2026Article
- Sunflower Oil-Beeswax Oleogels and Bigels Enriched With Quercetin-Rich Onion Phenolics for Biscuit Fat Replacement: Physicochemical, Antioxidant, and Stability Outcomes.Food science & nutrition · 2026Article
- Effect of Conventional and Ultrasound-Assisted Extraction Conditions on the Physicochemical Properties, Phytochemical Content, Antioxidant Activity and Functional Properties of Alfalfa Protein Concentrates.Foods (Basel, Switzerland) · 2025Article
- Effect of Thermal Treatment on Nutritional and Physicochemical Properties of Sweet Pumpkin Flour and its Impact on Resistant Starch and Sensory Quality of Muffins and Noodles.Journal of food science · 2025Article
- Antioxidants and Techno-Functional Components of Squash (Food science & nutrition · 2025Article
- Nutritional Enhancement of Crackers Through the Incorporation of By-Products from the Frozen Pumpkin Industry.Foods (Basel, Switzerland) · 2025Article
- Article
- Prolonged Proofing Modulates the Acrylamide Content, Nutritional and Functional Characteristics of Pumpkin (Foods (Basel, Switzerland) · 2025Article
- Optimization of extrusion conditions for development of high quality rice-lupin-pumpkin based extruded snack food.Heliyon · 2024Article
- Phenolic compounds from pumpkin pulp: Extraction optimization and biological properties.Food chemistry: X · 2024Article
- Breadmaking Quality Parameters of Different Varieties of Triticale Cultivars.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
14 authors.
Funding
Abstract
The problem of food with functional ingredients, characterized by low energy intake and a variety of phytonutrients with biological activity, is one of the concerns of the population. The objectives of this study were to investigate the effect of pumpkin powder and its bioactive components on the quality, color and textural properties of shortbread cookies. In the drying process of pumpkin powder (
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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.