ArticleMolecules (Basel, Switzerland)2025
Impact of Cooking Techniques on the Dietary Fiber Profile in Selected Cruciferous Vegetables.
Article in Molecules (Basel, Switzerland), 2025. 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
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
4 citing papers in PubMed.
- Physiological Adaptation to Plant-Based Diets: A Homeostatic Framework for Sustained Dietary Change.Biology · 2026Review
- Nutritional Composition and Functional Properties of Commonly Consumed Lentils: Impact of Commercial Lentil Types and Cooking Processes.Foods (Basel, Switzerland) · 2026Article
- Evaluation of bioaccessibility of bioactive compounds in ready-to-eat refrigerated and frozen broccoli using in vitro digestion models.Scientific reports · 2025Article
- Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
Abstract
Cruciferous vegetables of the plant order Brassicales are an attractive dietary component and a valuable source of fiber. However, the nutritional-physiological properties are different when comparing soluble and insoluble fibers. Another significant impact is the transformation of fibers by different influencing factors during food preparation. Cruciferous vegetables, especially, are dominantly processed to soften the matrix. As a result, during cooking, the polysaccharides are dissolved, swelled, or degraded to a certain extent, influencing the composition and the nutritional-physiological properties. The aim of the present study was to analyze the impact of different cooking procedures on changes in the dietary fiber content profile of three different plants: white cauliflower (
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.