ArticleMolecules (Basel, Switzerland)2024
Impact of Processing on the Phenolic Content and Antioxidant Activity of
Article in Molecules (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 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
7 citing papers in PubMed.
- Pigmented Sorghum Phenolic Extracts Regulate the Expression of Cancer Development Pathway Genes in HT-29 and Hypoxia-Induced CCD 841 CoN Cells.Food science & nutrition · 2026Article
- Carob-enriched gluten-free pasta: a sustainable approach for enhancing nutritional, functional, and sensory properties.Frontiers in nutrition · 2026Article
- Exploring Sorghum Flour as a Sustainable Ingredient in Gluten-Free Cookie Production.Foods (Basel, Switzerland) · 2025Article
- Nutritional profiling and sensory characterization of gluten-free, high-protein, low glycemic index of sorghum-soy baked and fried chips.Frontiers in nutrition · 2025Article
- How to assess antioxidant activity? Advances, limitations, and applications of in vitro, in vivo, and ex vivo approaches.Food production, processing and nutrition · 2025Review
- Effect of In Vitro Gastrointestinal Digestion on the Polyphenol Bioaccessibility and Bioavailability of Processed Sorghum (Molecules (Basel, Switzerland) · 2024Article
- Dietary Polyphenols, Food Processing and Gut Microbiome: Recent Findings on Bioavailability, Bioactivity, and Gut Microbiome Interplay.Antioxidants (Basel, Switzerland) · 2024Review
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Sorghum, a cereal grain rich in nutrients, is a major source of phenolic compounds that can be altered by different processes, thereby modulating their phenolic content and antioxidant properties. Previous studies have characterised phenolic compounds from pigmented and non-pigmented varieties. However, the impact of processing via the cooking and fermentation of these varieties remains unknown. Wholegrain flour samples of Liberty (WhiteLi
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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.