ArticleFood science & nutrition2019
Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup.
Article in Food science & nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
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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.
The trial behind it
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Who cites it
17 citing papers in PubMed, 51 citations in OpenAlex.
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- Quantification of Volatile Organic Compounds (VOCs), Nitrogen Oxides (NOACS ES&T air · 2026Article
- Effect of Frying Temperatures and Times on the Quality and Flavors of Three Varieties ofFoods (Basel, Switzerland) · 2024Article
- Comparative Analysis of Freeze-DriedJournal of fungi (Basel, Switzerland) · 2024Article
- Review
- Sea Bass Fish Head Broth Treated by Thermo-Ultrasonication: Improving the Nutritional Properties and Emulsion Stability.Foods (Basel, Switzerland) · 2024Article
- Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup.Foods (Basel, Switzerland) · 2024Article
- Flavor characteristics of large yellow croaker soup served with different dried edible fungi.Food chemistry: X · 2024Article
- Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Foods (Basel, Switzerland) · 2024Article
- Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder.Foods (Basel, Switzerland) · 2023Article
- Composition and taste of beef, pork, and duck meat and bioregulatory functions of imidazole dipeptides in meat.Scientific reports · 2023Article
- Effect of Different Cooking Methods on Nutrients, Antioxidant Activities and Flavors of Three Varieties ofFoods (Basel, Switzerland) · 2022Article
- Effect of color protection treatment on the browning and enzyme activity ofFood science & nutrition · 2022Article
- Effect of cooking modes on quality and flavor characteristic inFrontiers in nutrition · 2022Article
- Effect of big eye tuna (Food science & nutrition · 2021Article
- Quality characteristics of the enhanced beef using winter mushroom juice.Journal of animal science and technology · 2020Article
- Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup.Food science & nutrition · 2019Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effects of different cooking methods, including autoclaving, microwaving, sous vide, and stewing, on the nutritional quality of mushroom (
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What OpenQuestion 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 OpenQuestion graph.