Evidence map›Paper›PMID 42650638›Full record

ArticleFoods (Basel, Switzerland)2026

Development of Grape Seed Extract-Fortified Biscuits: Effects on Dough Rheology, Biscuit Quality, Antioxidant Activity, and Sensory Evaluation.

Renrui Jiao, Fujuan Zhang, Li Yang, Cuntang Wang

Abstract read
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

4 authors.

Renrui JiaoCollege of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China.
Fujuan ZhangCollege of Biochemical and Food Engineering, Chaoyang Normal University, Chaoyang 122000, China.
Li YangCollege of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China.
Cuntang WangCollege of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China.

Funding

the Program for Young Talent of Basic Research in Universities of Heilongjiang Province No.YQJH2024260
6 · The paper itself

Abstract

Heightened consumer awareness of health benefits has propelled nutritionally enhanced cereal products to the forefront of food industry innovation. The present work focused on manufacturing polyphenol-enriched biscuits by incorporating grape seed extract (GSE). The study evaluated different formulations of wheat flour with GSE at addition ratios of 0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1% (

Indexed as

antioxidant activitybiscuitgrape seed extractlow-gluten flour

Identifiers

PMID42650638
PMCPMC13512542

What OpenQuestion holds

Textmetadata
Read underepoch 390

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.