Evidence map›Paper›PMID 40624261›Full record

ArticleScientific reports2025

Bee pollen as a source of phenolic compounds in potato snacks.

Agnieszka Nemś, Sabina Lachowicz-Wiśniewska, Ireneusz Tomasz Kapusta, Joanna Miedzianka, Agnieszka Kita, Ángel A Carbonell-Barrachina

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In one paragraph

Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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.

Agnieszka NemśDepartment of Food Storage and Technology, The Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37 Street, 51-630, Wrocław, Poland. agnieszka.nems@upwr.edu.pl.
Sabina Lachowicz-WiśniewskaDepartment of Medicinal and Health Science, Calisia University, 4 Nowy Świat Street, Kalisz, 62-800, Poland.
Ireneusz Tomasz KapustaDepartment of Food Technology and Human Nutrition, University of Rzeszów, 4 Zelwerowicza Street, Rzeszów, 35-601, Poland.
Joanna MiedziankaDepartment of Food Storage and Technology, The Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37 Street, 51-630, Wrocław, Poland.
Agnieszka KitaDepartment of Food Storage and Technology, The Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37 Street, 51-630, Wrocław, Poland.
Ángel A Carbonell-BarrachinaGrupo de Investigación "Calidad y Seguridad Alimentaria", Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO- UMH), Universidad Miguel Hernández de Elche, Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain.

Funding

European Commission Grant agreement 101079003
6 · The paper itself

Abstract

The study examined the effects of adding bee pollen to potato snacks on their chemical composition, antioxidant properties, and sensory characteristics. Bee pollen from six different sources varied in phenolics and flavonoid content and composition, antioxidant activity and color. The four bee pollens with the highest content of bioactive compounds were used in the preparation of potato snacks obtained by frying extruded pellets with 1, 3 and 5% of bee pollen. During snack production, total phenolic and flavonoid contents decreased by 4.76-65% and 69-80%, respectively, while antioxidant activity was reduced by 9-72% depending on the used level of addition and type of bee pollen. Despite this, snacks enriched with 1-5% bee pollen exhibited significantly higher levels of phenolics (1.3-2.6 times), flavonoids (2.0-4.8 times), and antioxidant capacity (ABTS

Indexed as

PhenolsPollenSnacksSolanum tuberosumAnimalsAntioxidantsBeesFlavonoidsHumansAntioxidantsFlavonoidsPhenolsAntioxidant activityBee products: extrusionPellet snacksPhenolic profileTotal flavonoids

Identifiers

PMID40624261
PMCPMC12234791

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Registered trials

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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.