ArticleFood science & nutrition2026
Optimization of Processing Parameters and Quality Evaluation of Breakfast Flakes Prepared From Sonicated Corn and Its By-Products Supplemented With Quinoa Powder.
Article in Food science & nutrition, 2026. 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.
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Corn cob (C) and silk (S), produced in substantial quantities as agro-waste, are rich in bioactive compounds with disease-preventive potential. Thermal processing often leads to nutrient degradation. Therefore, this study explored the effect of optimized sonication-a non-thermal technique with the potential to enhance the bioactive profile and stability-on Grain: G0, G10, G20, G30, Cob: C0, C10, C20, C30; and Silk S0, S10, S20, and S30, from which the best was incorporated into flakes.
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Registered trials
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