ArticleMolecules (Basel, Switzerland)2025
Application of High-Quality Dried Olive with High Polyphenol Content for Bread Fortification: Effects on Nutritional, Technological, and Sensory Properties.
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 1 paper.
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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.
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Who cites it
1 citing paper in PubMed.
- Fortified wheat bread with dried three-phase olive pomace: effect on physicochemical, antioxidant, nutritional, and sensory characteristics.Italian journal of food safety · 2026Article
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
New types of fortified breads have been developed from a new ingredient obtained by a two-step process for olive oil extraction, without external water addition, called high-quality dried olive (HQDO). HQDO is a minimally processed ingredient rich in phenolic compounds with beneficial health properties. HQDO has been incorporated in different percentages (1% HDQO1, 5% HDQO5, 10% HDQO10, and control CON) to study how it affects the properties of bread. The effects on the texture and shelf-life extension of the breads have also been studied. The bread samples were evaluated by a trained panel in descriptive sensorial analysis (1-10 scale). Fortified breads improve their nutraceutical quality by increasing their phenolic content from 0.19 mg GAE g
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