Evidence map›Paper›PMID 41683001›Full record

ArticleFoods (Basel, Switzerland)2026

Natural Bio-Sourced Additives for Bread Technology Improvement and Highly Nutritive Products.

Nicoleta Platon, Oana Cristina Pârvulescu, Vasilica Alisa Aruș, Ana Maria Georgescu, Mihaela Silion, Anca Miron, Gabriela Muntianu, Ana Maria Roșu, Petrica Iancu, Abdelkrim Azzouz

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2026. 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

10 authors.

Nicoleta PlatonDepartment of Chemical and Food Engineering, "Vasile Alecsandri" University of Bacau, 157 Calea Marasesti Street, 600115 Bacau, Romania.
Oana Cristina PârvulescuDepartment of Chemical and Biochemical Engineering, National University of Science and Technology POLITEHNCA Bucharest, 1-7 Polizu Street, 011061 Bucharest, Romania.ORCID 0000-0002-1747-9930
Vasilica Alisa ArușDepartment of Chemical and Food Engineering, "Vasile Alecsandri" University of Bacau, 157 Calea Marasesti Street, 600115 Bacau, Romania.ORCID 0000-0003-2969-1733
Ana Maria GeorgescuDepartment of Chemical and Food Engineering, "Vasile Alecsandri" University of Bacau, 157 Calea Marasesti Street, 600115 Bacau, Romania.ORCID 0000-0002-1537-7754
Mihaela SilionDepartment Physics of Polymers and Polymeric Materials, "Petru Poni" Institute of Macromolecular Chemistry, 41A Grigore Ghica Voda Alley, 700487 Iasi, Romania.ORCID 0000-0002-4495-7918
Anca MironPambac S.A. Bacau, 14 Calea Moinesti Street, 600281 Bacau, Romania.
Gabriela MuntianuDepartment of Chemical and Food Engineering, "Vasile Alecsandri" University of Bacau, 157 Calea Marasesti Street, 600115 Bacau, Romania.
Ana Maria RoșuDepartment of Chemical and Food Engineering, "Vasile Alecsandri" University of Bacau, 157 Calea Marasesti Street, 600115 Bacau, Romania.ORCID 0000-0001-5551-4752
Petrica IancuDepartment of Chemical and Biochemical Engineering, National University of Science and Technology POLITEHNCA Bucharest, 1-7 Polizu Street, 011061 Bucharest, Romania.ORCID 0000-0002-1156-2653
Abdelkrim AzzouzDepartment of Chemistry, University of Quebec in Montreal, Montreal, QC H3C 3P8, Canada.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Hydrolyzed collagen (HC) and konjac glucomannan (KGM) were used as additives in non-frozen and frozen doughs (NFDs and FDs). Both additives were characterized using specific techniques, i.e., SEM-EDX, MALDI-TOF MS, TGA, and DSC analyses. Rheological analysis of NFD samples was performed using a Chopin Mixolab Profiler. According to a central composite design (CCD), two sets of twelve experiments were conducted to evaluate the influence of percentages of HC and KGM in the mixture of flour and both additives (

Indexed as

bread dough propertiescentral composite designhydrolyzed collagenkonjac glucomannan

Identifiers

PMID41683001
PMCPMC12897116

What OpenQuestion holds

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Registered trials

None linked

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.