{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,21]],"date-time":"2026-08-21T17:23:22Z","timestamp":1787333002544,"version":"build-2736575974"},"reference-count":64,"publisher":"MDPI AG","issue":"16","license":[{"start":{"date-parts":[[2026,8,21]],"date-time":"2026-08-21T00:00:00Z","timestamp":1787270400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Program for Young Talent of Basic Research in Universities of Heilongjiang Province","award":["YQJH2024260"],"award-info":[{"award-number":["YQJH2024260"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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% (w\/w). Within the 0.2\u20130.6% GSE range, significant improvements were observed in dough properties and biscuit quality. Specifically, the dough development time and degree of softening decreased, while the dough stability time, peak viscosity, storage modulus, and loss modulus increased. The fortified biscuits had a darker color, lower baking loss rate, and increased spread factor, springiness, and cohesiveness. In addition, total phenolic content (TPC) and total flavonoid content (TFC) of the fortified biscuits increased significantly (p &lt; 0.05), and the antioxidant activity of the biscuits was also enhanced. Sensory evaluation results indicated that biscuits with 0.6% GSE addition achieved the highest overall acceptability score (8.7 \u00b1 0.4 on a 9-point hedonic scale), indicating good consumer acceptance. These findings identify 0.6% GSE as an appropriate fortification level for improving biscuit quality while enhancing polyphenol content and antioxidant capacity, providing a practical basis for the development of polyphenol-enriched bakery products.<\/jats:p>","DOI":"10.3390\/foods15162944","type":"journal-article","created":{"date-parts":[[2026,8,21]],"date-time":"2026-08-21T15:51:05Z","timestamp":1787327465000},"page":"2944","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Development of Grape Seed Extract-Fortified Biscuits: Effects on Dough Rheology, Biscuit Quality, Antioxidant Activity, and Sensory Evaluation"],"prefix":"10.3390","volume":"15","author":[{"given":"Renrui","family":"Jiao","sequence":"first","affiliation":[{"name":"College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China"},{"name":"Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Qiqihar 161006, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fujuan","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Biochemical and Food Engineering, Chaoyang Normal University, Chaoyang 122000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Li","family":"Yang","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China"},{"name":"Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Qiqihar 161006, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cuntang","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China"},{"name":"Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Qiqihar 161006, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Cao, W., Chen, J., Li, L., Ren, G., Duan, X., Zhou, Q., Zhang, M., Gao, D., Zhang, S., and Liu, X. (2022). Cookies Fortified with Lonicera japonica Thunb. Extracts: Impact on Phenolic Acid Content, Antioxidant Activity and Physical Properties. Molecules, 27.","DOI":"10.3390\/molecules27155033"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"25912","DOI":"10.1038\/s41598-024-77377-8","article-title":"Valorisation of apple pomace for the development of high-fibre and polyphenol-rich wheat flour cookies","volume":"14","author":"Naseem","year":"2024","journal-title":"Sci. Rep."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"23652","DOI":"10.1038\/s41598-024-74811-9","article-title":"Enrichment of shortcrust pastry cookies with bee products: Polyphenol profile, in vitro bioactive potential, heat-induced compounds content, colour parameters and sensory changes","volume":"14","author":"Surma","year":"2024","journal-title":"Sci. Rep."},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Elkatry, H.O., Ahmed, A.R., El-Beltagi, H.S., Mohamed, H.I., and Eshak, N.S. (2022). Biological Activities of Grape Seed By-Products and Their Potential Use as Natural Sources of Food Additives in the Production of Balady Bread. Foods, 11.","DOI":"10.3390\/foods11131948"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"100082","DOI":"10.1016\/j.focha.2022.100082","article-title":"Extracts of sorghum bran, grape seed, and green tea: Chromatographic comparison of phenolic profiles and mitigation effect on acrylamide in antioxidant-fortified bread","volume":"1","author":"Chen","year":"2022","journal-title":"Food Chem. Adv."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"1405","DOI":"10.1007\/s11694-024-03053-0","article-title":"Development and characterization of functional cookies fortified with microencapsulated pomegranate peel extract powder","volume":"19","author":"Shoukat","year":"2025","journal-title":"J. Food Meas. Charact."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"100373","DOI":"10.1016\/j.afres.2023.100373","article-title":"Cookies Enriched with Coffee Silverskin Powder and Coffee Silverskin Ultrasound Extract to Enhance Fiber Content and Antioxidant Properties","volume":"4","author":"Dauber","year":"2024","journal-title":"Appl. Food Res."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"100626","DOI":"10.1016\/j.focha.2024.100626","article-title":"The addition of tiger nut by-product improved the physical, nutritional and safety quality of gluten-free cookies","volume":"4","author":"Oladunjoye","year":"2024","journal-title":"Food Chem. Adv."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"581","DOI":"10.1016\/j.wasman.2017.07.017","article-title":"Towards integral utilization of grape pomace from winemaking process: A review","volume":"68","author":"Beres","year":"2017","journal-title":"Waste Manag."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"132","DOI":"10.1016\/j.foodchem.2018.01.163","article-title":"Grape pomace as a source of phenolic compounds and diverse bioactive properties","volume":"253","author":"Peixoto","year":"2018","journal-title":"Food Chem."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1186\/s43014-024-00271-3","article-title":"Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts","volume":"6","year":"2024","journal-title":"Food Prod. Process. Nutr."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"2275","DOI":"10.1021\/acsabm.4c01800","article-title":"Oxidation-Driven Assembly of Phenolic Compounds from Grape Seeds Waste into Nanoparticles as Potential Anti-Inflammatory and Wound Healing Therapies","volume":"8","author":"Salem","year":"2025","journal-title":"ACS Appl. Bio Mater."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"111282","DOI":"10.1016\/j.biopha.2021.111282","article-title":"Protective effect of grape seed extract and orlistat co-treatment against stroke: Effect on oxidative stress and energy failure","volume":"136","author":"Kadri","year":"2021","journal-title":"Biomed. Pharmacother."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"121492","DOI":"10.1016\/j.lfs.2023.121492","article-title":"Combinations of grape seed procyanidin extract and milk thistle silymarin extract against lung cancer\u2014The role of MiR-663a and FHIT","volume":"318","author":"Mao","year":"2023","journal-title":"Life Sci."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"117482","DOI":"10.1016\/j.lwt.2025.117482","article-title":"Effect of phytochemicals from grape seed on the improvement of noodle quality and the structure of wheat gluten","volume":"218","author":"Shang","year":"2025","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"100559","DOI":"10.1016\/j.crfs.2023.100559","article-title":"Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage","volume":"7","author":"Jiang","year":"2023","journal-title":"Curr. Res. Food Sci."},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Antonic, B., Dordevic, D., Jancikova, S., Holeckova, D., Tremlova, B., and Kulawik, P. (2021). Effect of Grape Seed Flour on the Antioxidant Profile, Textural and Sensory Properties of Waffles. Processes, 9.","DOI":"10.3390\/pr9010131"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"e08292","DOI":"10.1016\/j.heliyon.2021.e08292","article-title":"Microwave vacuum-dried durian flour and its application in biscuits","volume":"7","author":"Therdthai","year":"2021","journal-title":"Heliyon"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"246","DOI":"10.1016\/j.ijbiomac.2020.01.161","article-title":"Characteristics of pasting properties and morphology changes of rice starch and flour under different heating modes","volume":"149","author":"Zhu","year":"2020","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"e70656","DOI":"10.1002\/fsn3.70656","article-title":"Research on the Effects of Extruded Okara on Improving Gluten Protein Stability and Dough Processing Properties","volume":"13","author":"Zhou","year":"2025","journal-title":"Food Sci. Nutr."},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Dahdah, P., Cabizza, R., Farbo, M.G., Fadda, C., Mara, A., Hassoun, G., and Piga, A. (2024). Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace. Foods, 13.","DOI":"10.3390\/foods13030478"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"125849","DOI":"10.1016\/j.foodchem.2019.125849","article-title":"Stability of pomegranate peel polyphenols encapsulated in orange juice industry by-product and their incorporation in cookies","volume":"310","author":"Kaderides","year":"2020","journal-title":"Food Chem."},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Cacak-Pietrzak, G., Dziki, D., Gawlik-Dziki, U., Parol-Nad\u0142onek, N., Kalisz, S., Krajewska, A., and St\u0119pniewska, S. (2023). Wheat Bread Enriched with Black Chokeberry (Aronia melanocarpa L.) Pomace: Physicochemical Properties and Sensory Evaluation. Appl. Sci., 13.","DOI":"10.3390\/app13126936"},{"key":"ref_24","first-page":"1125773","article-title":"Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies","volume":"2","author":"Chauhan","year":"2016","journal-title":"Cogent Food Agric."},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"Hussain, S., Alamri, M.S., Mohamed, A.A., Ibraheem, M.A., Qasem, A.A.A., Shamlan, G., and Ababtain, I.A. (2022). Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums. Molecules, 27.","DOI":"10.3390\/molecules27217217"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"1411","DOI":"10.1007\/s13197-020-04652-7","article-title":"Chemical, physical and sensory characteristics of biscuits enriched with jujube (Zizyphus lotus L.) flour and fiber concentrate","volume":"58","author":"Masmoudi","year":"2021","journal-title":"J. Food Sci. Technol."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"1215","DOI":"10.1111\/ijfs.14100","article-title":"Antioxidant capacity, phenolic compound content and sensory properties of cookies produced from organic grape peel (Vitis labrusca) flour","volume":"54","author":"Abreu","year":"2019","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"18669","DOI":"10.1038\/s41598-020-75793-0","article-title":"Dough rheology, antioxidants, textural, physicochemical characteristics, and sensory quality of pizza base enriched with onion (Allium cepa L.) skin powder","volume":"10","author":"Sagar","year":"2020","journal-title":"Sci. Rep."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"11228","DOI":"10.1021\/jf503625p","article-title":"Fortification of cookies with peanut skins: Effects on the composition, polyphenols, antioxidant properties, and sensory quality","volume":"62","author":"Vidal","year":"2014","journal-title":"J. Agric. Food Chem."},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Cacak-Pietrzak, G., Dziki, D., Gawlik-Dziki, U., Su\u0142ek, A., W\u00f3jcik, M., and Krajewska, A. (2022). Dandelion flowers as an additive to wheat bread: Physical properties of dough and bread quality. Appl. Sci., 13.","DOI":"10.3390\/app13010477"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"375","DOI":"10.1016\/j.foodhyd.2015.06.002","article-title":"Physical properties of pregelatinized and granular cold water swelling maize starches in presence of acetic acid","volume":"51","author":"Majzoobi","year":"2015","journal-title":"Food Hydrocoll."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"1525","DOI":"10.1007\/s00217-021-03729-7","article-title":"Comparison of yield, chemical composition and farinograph properties of common and ancient wheat grains","volume":"247","author":"Biel","year":"2021","journal-title":"Eur. Food Res. Technol."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"1440","DOI":"10.36899\/JAPS.2022.5.0551","article-title":"Effect of baking on antioxidant and sensory attributes of curcumin encapsulates enriched designer bread formulations","volume":"32","author":"Ashraf","year":"2022","journal-title":"JAPS J. Anim. Plant Sci."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"251","DOI":"10.1177\/1082013217745398","article-title":"Quality characteristics of wheat flour dough and bread containing grape pomace flour","volume":"24","author":"Avbelj","year":"2018","journal-title":"Food Sci. Technol. Int."},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Tolve, R., Simonato, B., Rainero, G., Bianchi, F., Rizzi, C., Cervini, M., and Giuberti, G. (2021). Wheat bread fortification by grape pomace powder: Nutritional, technological, antioxidant, and sensory properties. Foods, 10.","DOI":"10.3390\/foods10010075"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"137899","DOI":"10.1016\/j.foodchem.2023.137899","article-title":"Effects of different proportions of erythritol and mannitol on the physicochemical properties of corn starch films prepared via the flow elongation method","volume":"437","author":"Liu","year":"2024","journal-title":"Food Chem."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"4746","DOI":"10.1007\/s13197-021-04967-z","article-title":"Evaluation of diosgenin content from eleven different Indian varieties of fenugreek and fenugreek leaf powder fortified bread","volume":"58","author":"Paramesha","year":"2021","journal-title":"J. Food Sci. Technol."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"302","DOI":"10.48130\/FIA-2023-0029","article-title":"Effects of non-starch polysaccharide on starch gelatinization and digestibility: A review","volume":"2","author":"Li","year":"2023","journal-title":"Food Innov. Adv."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"270","DOI":"10.1016\/j.ijbiomac.2018.11.216","article-title":"Viscoelastic and textural properties of canary seed starch gels in comparison with wheat starch gel","volume":"124","author":"Irani","year":"2019","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_40","doi-asserted-by":"crossref","unstructured":"Wang, C., Wang, Y., Wang, N., and Ren, J. (2025). Influence of Onion Peel Extract on the Dough Characteristics of High-Gluten Wheat Flour and the Quality of Bread. Foods, 14.","DOI":"10.3390\/foods14091618"},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"546","DOI":"10.1016\/j.foodhyd.2013.07.011","article-title":"Guar and xanthan gum differentially affect shear induced breakdown of native waxy maize starch","volume":"35","author":"Heyman","year":"2014","journal-title":"Food Hydrocoll."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"142002","DOI":"10.1016\/j.foodchem.2024.142002","article-title":"Different effects of polyphenols on hydration, pasting and rheological properties of rice starch under extrusion condition: From the alterations in starch structure","volume":"465","author":"Huo","year":"2025","journal-title":"Food Chem."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"108111","DOI":"10.1016\/j.foodhyd.2022.108111","article-title":"Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanism","volume":"134","author":"Shang","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"1481","DOI":"10.1021\/jf1016237","article-title":"Small-strain dynamic rheology of food protein networks","volume":"59","author":"Tunick","year":"2011","journal-title":"J. Agric. Food Chem."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"5636","DOI":"10.1021\/jf070379+","article-title":"Rheological and nuclear magnetic resonance (NMR) study of the hydration and heating of undeveloped wheat doughs","volume":"55","author":"Santos","year":"2007","journal-title":"J. Agric. Food Chem."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"7099","DOI":"10.1111\/ijfs.16049","article-title":"Effects of adding quinoa flour on the composite wheat dough: A comprehensive analysis of the pasting, farinograph and rheological properties","volume":"57","author":"Zhang","year":"2022","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"4387","DOI":"10.1007\/s13197-014-1504-6","article-title":"Chemical, rheological and mechanical evaluation of maize dough and tortillas in blends with cassava and malanga flour","volume":"52","year":"2015","journal-title":"J. Food Sci. Technol."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"101608","DOI":"10.1016\/j.fochx.2024.101608","article-title":"Mitigating effect of fucoidan versus sodium alginate on quality degradation of frozen dough and final steamed bread","volume":"23","author":"Yang","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"1154","DOI":"10.1016\/j.foodchem.2017.11.054","article-title":"Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins","volume":"245","author":"Girard","year":"2018","journal-title":"Food Chem."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"012097","DOI":"10.1088\/1757-899X\/1031\/1\/012097","article-title":"Effect of Hop Extracts on Rheological Properties of Wheat Dough","volume":"Volume 1031","author":"Sokolova","year":"2021","journal-title":"IOP Conference Series: Materials Science and Engineering"},{"key":"ref_51","doi-asserted-by":"crossref","unstructured":"Koh, W.Y., Lim, X.X., Tan, T.C., Mamat, H., Kobun, R., and Rasti, B. (2023). Utilising spent tea leaves powder as functional ingredient to enhance the quality of non-gluten shortbread cookies. Foods, 12.","DOI":"10.3390\/foods12071557"},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"536","DOI":"10.1080\/19476337.2019.1609587","article-title":"Effect of Moldavian dragonhead (Dracocephalum moldavica L.) leaves on the baking properties of wheat flour and quality of bread","volume":"17","author":"Dziki","year":"2019","journal-title":"CyTA-J. Food"},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"5013825","DOI":"10.1155\/2018\/5013825","article-title":"Mineral composition and baking value of the winter wheat grain under varied environmental and agronomic conditions","volume":"2018","author":"Jaskulska","year":"2018","journal-title":"J. Chem."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"103666","DOI":"10.1016\/j.jcs.2023.103666","article-title":"The differentiation between condensed and hydrolyzable tannins with different molecular weights in affecting the rheological property of wheat flour-based dough","volume":"111","author":"Ge","year":"2023","journal-title":"J. Cereal Sci."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"12827","DOI":"10.1039\/D2FO02576K","article-title":"The interaction between tea polyphenols and wheat gluten in dough formation and bread making","volume":"13","author":"Qin","year":"2022","journal-title":"Food Funct."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"e15218","DOI":"10.1111\/jfpp.15218","article-title":"Impact of the incorporation of date pit flour an underutilized biowaste in dough and its functional role as a fat replacer in biscuits","volume":"45","author":"Saeed","year":"2021","journal-title":"J. Food Process. Preserv."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"863","DOI":"10.1016\/j.jcs.2008.06.011","article-title":"The Role of Gluten in a Sugar-Snap Cookie System: A Model Approach Based on Gluten-Starch Blends","volume":"48","author":"Pareyt","year":"2008","journal-title":"J. Cereal Sci."},{"key":"ref_58","doi-asserted-by":"crossref","unstructured":"Ramashia, S.E., Mamadisa, F.M., and Mashau, M.E. (2021). Effect of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of biscuits. Processes, 9.","DOI":"10.3390\/pr9081262"},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"3265","DOI":"10.1002\/fsn3.3993","article-title":"Evaluation of the physical, antioxidant, and organoleptic properties of biscuits fortified with edible flower powders","volume":"12","author":"Sik","year":"2024","journal-title":"Food Sci. Nutr."},{"key":"ref_60","doi-asserted-by":"crossref","unstructured":"Ghendov-Mosanu, A., Netreba, N., Balan, G., Cojocari, D., Boestean, O., Bulgaru, V., Gurev, A., Popescu, L., Deseatnicova, O., and Resitca, V. (2023). Effect of bioactive compounds from pumpkin powder on the quality and textural properties of shortbread cookies. Foods, 12.","DOI":"10.3390\/foods12213907"},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"452","DOI":"10.1016\/j.lwt.2013.03.014","article-title":"Flour from wheat cultivars of varying hardness produces semi-sweet biscuits with varying textural and structural properties","volume":"53","author":"Pauly","year":"2013","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_62","doi-asserted-by":"crossref","unstructured":"Zahorec, J., \u0160oronja-Simovi\u0107, D., Petrovi\u0107, J., \u0160ere\u0161, Z., Pavli\u0107, B., Sterni\u0161a, M., Smole Mo\u017eina, S., A\u010dkar, \u0110., \u0160ubari\u0107, D., and Jozinovi\u0107, A. (2024). The effect of carob extract on antioxidant, antimicrobial and sensory properties of bread. Appl. Sci., 14.","DOI":"10.3390\/app14093603"},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"115856","DOI":"10.1016\/j.lwt.2024.115856","article-title":"Polyphenol-rich extract of Chinese sumac (Rhus chinensis Mill.) fruits and its main component decrease in vitro starch digestibility of bread: Exploring the potential mechanisms from the perspective of molecular interactions","volume":"195","author":"Xu","year":"2024","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"107184","DOI":"10.1016\/j.fbio.2025.107184","article-title":"Unveiling Grape Seed Extract Phytochemical Composition, Antioxidant, and Immunostimulant Action Mechanisms in Caenorhabditis elegans and Drosophila melanogaster","volume":"71","author":"Huang","year":"2025","journal-title":"Food Biosci."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/16\/2944\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,8,21]],"date-time":"2026-08-21T16:24:47Z","timestamp":1787329487000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/16\/2944"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,21]]},"references-count":64,"journal-issue":{"issue":"16","published-online":{"date-parts":[[2026,8]]}},"alternative-id":["foods15162944"],"URL":"https:\/\/doi.org\/10.3390\/foods15162944","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,21]]}}}