ArticleJournal of the science of food and agriculture2026
Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico-chemical characterization.
Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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.
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.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundThis study investigated the physico-chemical properties of four cracker samples formulated with refined (RF) or whole wheat flour (WF), and enriched with olive leaf extract in either free form (OLE) or encapsulated form (MCR), as well as with butylated hydroxytoluene (BHT) antioxidant, in comparison with non-enriched control samples (CTR).
resultsThe MCR sample showed the highest total antioxidant capacity. Free OLE showed an intermediate value among all the tested samples and OLE reduced the peroxide value significantly in comparison with CTR. Encapsulated OLE was similar to the other formulations. The WF crackers showed lower moisture content, softer texture, and a lower impact of the natural antioxidant on color the parameters than the RF samples. The antioxidant type displayed little impact on the physical properties of crackers, with MCR showing the highest moisture content and texture consistency, and free OLE was comparable to CTR and BHT. Although free OLE revealed the greatest impact on the crackers' color, encapsulation significantly reduced this effect. Significant changes in proton nuclear magnetic resonance (
conclusionsThe results revealed the potential of encapsulated OLE as a natural antioxidant for the development of clean label snacks. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Indexed as
Identifiers
What Socratic holds
Registered trials
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.