ArticleFood chemistry: X2026
Influence of dietary fiber type and concentration on pesticide residue bioaccessibility in natural products consumed with emulsified foods.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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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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Authors and funding
4 authors.
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Abstract
Excessive pesticide residues in foods pose significant health risks. Fresh fruits and vegetables often carry pesticides, and consumption with emulsion-based foods, such as creams, sauces, or dips, may alter pesticide bioaccessibility. This study examined the effects of dietary fibers - xanthan gum, β-glucan, and chitosan - at 0.05, 0.25, and 0.5 wt% on the bioaccessibility of the hydrophobic pesticide chlorpyrifos using a static
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