Retention of Phytochemical Compounds and Antioxidative Activity in Traditional Baked Dish "proja" Made from Pigmented Maize.

Olivera Šimurina, Bojana Filipčev, Biljana Kiprovski, Zvonko Nježić, Elizabet Janić Hajnal, Ivica Đalović

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Cereal and Cereal Products: Quality, Functionality, Health Security and Application of New Technologies.Foods (Basel, Switzerland) · 2026
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Olivera ŠimurinaInstitute of Food Technology, University of Novi Sad, Bul. cara Lazara, 21000 Novi Sad, Serbia.ORCID 0000-0002-6532-2612

Bojana FilipčevInstitute of Food Technology, University of Novi Sad, Bul. cara Lazara, 21000 Novi Sad, Serbia.ORCID 0000-0001-5878-6227

Biljana KiprovskiInstitute of Field and Vegetable Crops, Maksima Gorkog 30, 21101 Novi Sad, Serbia.ORCID 0000-0002-0327-1768

Zvonko NježićInstitute of Food Technology, University of Novi Sad, Bul. cara Lazara, 21000 Novi Sad, Serbia.

Elizabet Janić HajnalInstitute of Food Technology, University of Novi Sad, Bul. cara Lazara, 21000 Novi Sad, Serbia.ORCID 0000-0003-0785-786X

Ivica ĐalovićInstitute of Field and Vegetable Crops, Maksima Gorkog 30, 21101 Novi Sad, Serbia.ORCID 0000-0003-4958-293X

Funding

Ministry of Science, Technological Development and Innovations, Serbia 451-03-66/2024-01/200222

6 · The paper itself

Abstract

Two genotypes of pigmented maize (black (BM) and red (RM)) were used as flour ingredients in several formulations of the traditional baked maize dish "proja". This study investigated the stability of phytochemical compounds and antioxidant activity in proja as affected by baking and different acidity degrees of dough formulations. Compared to RM proja, all BM proja formulations were significantly higher in antioxidant compounds and exhibited the highest inhibitory activity (73-85%) against DPPH. There was a strong significant correlation between DPPH inhibition and total phenolics (r

Indexed as

anthocyaninsflavonoidsinhibitory activityphenolic compounds stabilityphenolicsthermal processing

Identifiers

PMID39272564

DOI10.3390/foods13172799

PMCPMC11394680

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

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.