ArticleFoods (Basel, Switzerland)2025
Nutritional and Antioxidant Enhancement of Pasta Enriched with Parota Flour (
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
3 citing papers in PubMed.
- Development and Quality Evaluation of Fiber-Enriched Pasta Incorporating Green Banana Flour and Whole Wheat Flour: Physicochemical, Antioxidant, and Sensory Properties.Food science & nutrition · 2026Article
- Effects of Extruded Sugar Beet Pulp By-Product on Bioactive Composition, Antioxidant Activity, and Quality of Classic and High-Protein Gluten-Free Pasta.Molecules (Basel, Switzerland) · 2026Article
- 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
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of this research was to evaluate the physicochemical quality, bioactive compound content, and antioxidant capacity of pasta made with durum wheat semolina and partial substitutions of parota flour (
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.