ReviewFoods (Basel, Switzerland)2025
Technological Development in Wholegrain Food Processing.
Review 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 6 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
6 citing papers in PubMed.
- Trial
- Impact of mucilage incorporation into xanthan gum on the physical and textural characteristics of gluten-free bread during short-term storage.Scientific reports · 2026Article
- Mixture design-based optimization of bioactivities in steamed grain and legume blends.Food chemistry: X · 2026Article
- Synergistic Modification of Steam Explosion Combined with Enzymatic Hydrolysis on Wheat Bran to Improve Dough Properties, Bread Quality, and In Vitro Digestibility.Foods (Basel, Switzerland) · 2026Article
- Multigrain Bread: Impact of Germinated Grain Supplement on Phytochemical Profile and Technological and Nutritional Properties.Foods (Basel, Switzerland) · 2026Article
- Processability of Ancient Wheats for Novel Value Chains and Agro-Food Biodiversity.Foods (Basel, Switzerland) · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This review aims to give evidence of the current developments and potential applications of emerging technological methods to improve the technological performance and the sensorial acceptability of wholegrain products. The review explores the technologies based on physical, i.e., micronization, steam explosion, high hydrostatic pressure, extrusion cooking, ohmic heating, and 3D printing, and biotechnological methods, such as fermentation and enzymatic treatments in the pre-milling, milling, and transformation steps of wholegrain products. The literature from the past decade for this review article was collected from electronic databases such as ScienceDirect, PubMed, Google Scholar, and Web of Science.
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.