Evidence map›Paper›PMID 39942122›Full record

ArticleFoods (Basel, Switzerland)2025

Salty Biscuits Enriched with Fresh and Dried Bee Pollen: Chemical, Technological, and Sensory Characterization.

Alessandro Bianchi, Sonia Capparelli, Isabella Taglieri, Chiara Sanmartin, Laura Pistelli, Francesca Venturi

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Article
  2. Article
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

6 authors.

Alessandro BianchiDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.ORCID 0000-0001-6482-527X
Sonia CapparelliDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
Isabella TaglieriDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.ORCID 0000-0001-6000-9371
Chiara SanmartinDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.ORCID 0000-0002-7559-1955
Laura PistelliDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.ORCID 0000-0002-3943-2797
Francesca VenturiDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.ORCID 0000-0002-7844-3253

Funding

Regione Toscana G94H22001370002
6 · The paper itself

Abstract

Bee pollen is a potential functional food ingredient as it contains essential nutrients and a wide range of bioactive compounds. Among bakery products, sweet or salty biscuits are very popular, because they can be consumed quickly, have a long shelf life, and have a favorable taste and texture. The aim of this study was to investigate the effects of the enrichment of salty biscuits with bee pollen (fresh and dried) through their chemical-technological and sensory characteristics. The biscuit formulations were created by replacing the flour with an increasing amount (5% and 10%) of fresh (FP) and dried (DP) pollen. A formulation without pollen was used as the control (CB). To evaluate its potential as a fortification ingredient, pollen as well as salty biscuits were analyzed in terms of their chemical composition and sensory characteristics. In particular, biscuits with 5% fresh pollen (FPB5%) proved to be the formulation with the optimal combination of chemical-compositional and sensory characteristics. Given the increase in their antioxidant component, fortified biscuits can represent an interesting vehicle for phenolic compounds and carotenoids, with a characteristic sensory profile.

Indexed as

antioxidant activitybakery productscarotenoidscolorfortificationfunctional foodsphysicochemical propertiessensory quality

Identifiers

PMID39942122
PMCPMC11817459

What Socratic holds

Textmetadata
LicenceCC BY
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 Socratic graph.